I’m warning you: this post will be rather self-congratulatory. See, I baked an Alaska. The internet usually overhypes the difficulty of recipes, and probably any gimmicky cook with an ounce of self-respect can out-alaska-bake me in a second. However, their alaskans are not vegan. But mine is, and I’ll assure you it’ll work just as good. It’s not that hard, it just takes some patience and some kitchen gadgets.
It’s pretty damn straightforward. You just bake brownies from Vegan Cookies, then top with chocolate ice cream. That ice cream in itself was quite the victory: it’s probably the best chocolate ice cream I’ve ever eaten. In my life. Even beating a strange chocolate-amaretto flavor I once had in Rome, both vegan an non-vegan store bought and, dare I say, my dad’s home made chocolate ice cream by a mile. Did I mention it’s sugar-free, fiber-rich and full of almondy goodness? I probably shouldn’t have, but if you plan on being healthy, you could skip the alaska and go straight for the ice cream.
The same isn’t true for the rest of the alaska. Granted, there’s no egg or dairy, but it consist mostly of margarine, sugar, white flour and powdered sugar. Also potato starch.
But this is decadent-dessert-time, not health-food-obsession-time. This’d be the perfect recipe for a formal dinner, if you have the time to bake and serve for dessert. As always, I’d advise you to check out Ms. Humbles post first. It’s full of useful information, although the baking of our vegan meringue is slightly different from regular meringue in this case. You’ll need to bake it slightly longer, until the tops turn brown. The ice cream won’t melt if you make sure it’s cold to begin with.
The Recipe: Baked Alaska