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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:

a Rafflecopter giveaway

Be sure to visit all of today’s Ice Cream Week Participants:

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 inchgluten free yellow cake
2 handfulsblueberries
1 quartvanilla ice cream
3pasteurized egg whites
1/4 tspcream of tartar
3/4 cuppowdered sugar


  1. 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

  2. With an electric mixer, whip the whites, cream of tartar, and sugar for 10-15 minutes or until stiff peaks form.

  3. Remove the cake from the oven and cover it with the meringue. Using a blow torch, brown all of the meringue, and serve.

  1. Kirsten says:

    Seeing this makes me really crave a torch! Must add it to the Christmas list.I already have the propane (just need the propane accessories) since we used to use a torch-sized canister for our grill. (Hard to actually cook meat without running out of fuel, you know?) Now I’m set up with a real tank, leaving my canisters with nothing to do.
    Until now. And this Baked Alaska.
    Looks delicious!

  2. Kim Beaulieu says:

    I love baked alaska but it’s tricky to make. Totally worth the effort though. I love this, and am thrilled you found a way to do GF. I’m also thrilled you joined us this week. It’s been an absolute pleasure having you.

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