- nadineali18
Peach Baked Alaska with no churn peach Ice cream

Baked Alaska time!!! But this time a Peached Alaska!!! Layers of vanilla cake, peach ice cream and torched Meringue, makes this dessert absolutely delicious and it looks gorgeous. A total show stopper dessert!
The vanilla cake I made on a sheet pan so I can cut out what I need for the layers, you want thin layers. If you want to save time you can also buy pound cake.
The peach ice cream is a homemade no churn ice cream made with fresh peaches and pecans, easy and dreamy
I piped swiss meringue on top and torched it for a beautiful presentation. Traditionally this dessert was baked in a very hot oven for a couple of minutes to brown the meringue, but the probability of ice cream soup is a bit higher if you forget and a blow torch is so much more fun!
Total Time:
Prep 30 mins
Freeze time 6 hrs (overnight is best)
Total time 6 hrs 30 mins
Equipment:
Stand or hand held mixer for meringue
Food Processor or blender for peach puree
1 lb loaf pan for freezing ice cream
Piping bag
Cling wrap
2D or 1M piping tip
Blow torch
Ingredients:
Favorite vanilla cake recipe made in a sheet pan or store bought pound cake
Peach Ice cream
4 -5 peaches to make about 1 cup peach puree
2 cups heavy whipping cream
14 oz (396 g) condensed milk
1 tsp vanilla extract
1/2 cup chopped pecans
Swiss meringue
200 g egg whites
400 g sugar
1/2 tsp cream of tartar
1/2 tsp vanilla extract
METHOD:
Peach Ice cream
Line your loaf pan with cling wrap with some hanging off the sides and set aside
Peel and chop peaches and puree in food processor or blender
Whip cream till peaks form
Add condensed milk and vanilla extract and mix
Add the peach puree and mix
lastly add the chopped pecans
Pour into prepared pan leaving a little space on top for cake later and freeze for at least 6 hrs overnight is best
Assembly 1
once Ice cream is frozen take out of pan
line pan with cling wrap again
put one layer of cake in the bottom cut to size
add the ice cream on top
then add one more layer of cake on top
Swiss Meringue
Boil water in a saucepan
Combine the egg whites sugar and cream of tartar in your mixer bowl
Put your bowl over the hot water and mix till sugar is dissolved and mixture is hot to touch (don't cook the eggs!)
Then with a whisk attachment, whisk till nice and stiff and fluffy
Assembly 2
Add meringue to a piping bag fitted with a 2 D tip. If you want to skip this step you can use a spatula to spoon meringue all over and use a palette knife to make pretty swirls
Take ice cream and cake out of pan and put on your serving dish
Pipe meringue roses all over ( the ice cream and cake should be frozen hard at this point)
Torch with blow torch till golden brown and serve