Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
- 1 Cuisinart Ice Cream Machine in White
- One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
- One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
- One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
- One Microplane Herb and Salad Chopper
- One Microplane Premium Classic Grater in White
- One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
- One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
- One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
- One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
- One Copy of the Cookbook Eat More Dessert by Jenny Kellar
- One Copy of the Cookbook The Perfect Scoop by David Lebovitz
- One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
a Rafflecopter giveaway
Be sure to visit all of today’s Ice Cream Week Participants:
- Ice Cream Cake by Cravings of a Lunatic
- Coffee and Donut Sundae by The Girl in the Little Red Kitchen
- Pinot Noir Ice Cream by The Redhead Baker
- Triple Peach Ice Cream by Cookistry
- Root Beer Float by My Catholic Kitchen
- Ice Cream Shots by The Life and Loves of Grumpy’s Honeybunch
- Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D’s Books and Cooks
- Key Lime Pie Milkshake by Love and Confections
- Caramel Toffee Apple Parfaits by Farm Fresh Feasts
- Orange Creamsicle Float by Noshing with the Nolands
- Toasted Almond and Cherry Ice Cream by The Messy Baker
- Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips
- Coconut Ice Cream Snowballs by Mother Would Know
- No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours
- Pina Colada Ice Cream with Dark Chocolate Magic Shell by Quarter Life (Crisis) Cuisine
For the last day of Ice Cream Week I wanted to try something new. A couple months ago I tried making baked Alaska and failed miserably…kinda ended up with cake and a pool of cream and eggs. This time I changed up the steps a bit and ended up with a super tasty dessert. For those who don’t know, baked Alaska is a dessert that’s composed of cake and ice cream, encased in baked meringue. Thing of note, to make this recipe you’ll need a torch. I’ve tried using the oven before and that does not work well.
I used a store bought gluten free cake and ice cream, then added fresh fruit and meringue for a wonderful treat. Hope you enjoy! We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends.
Kim and Susan would like to thank all the participants and sponsors for joining in the fun. It’s take a village to make this much ice cream! See you all next year for Ice Cream Week 2015. Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Chow!
Need a blow torch
Prep Time: 2 hours
|1 8 inch||gluten free yellow cake|
|1 quart||vanilla ice cream|
|3||pasteurized egg whites|
|1/4 tsp||cream of tartar|
|3/4 cup||powdered sugar|
- Place the cake on a baking sheet. Dice the strawberries and raspberries. Cut the blueberries in half. Combine with the ice cream, and top the cake with the ice cream, shaping into a dome. Place the cake in the freezer for 1 1/2 hours
- With an electric mixer, whip the whites, cream of tartar, and sugar for 10-15 minutes or until stiff peaks form.
- Remove the cake from the oven and cover it with the meringue. Using a blow torch, brown all of the meringue, and serve.