Easy Individual Baked Alaskas

Prep Time:
20 mins
Total Time:
1 hr 30 mins

Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious meringue topping.


  • 4 slices (¾ inch thick each) pound cake

  • 1 ½ cups softened ice cream

  • 3 egg whites

  • Pinch of kosher salt

  • ½ cup sugar


  1. Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four 6-ounce ovenproof custard cups. Divide softened ice cream among lined cups.

  2. In a mixing bowl, beat egg whites with pinch of salt to soft peaks. Gradually add sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.

  3. To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.

Related Articles