Individual Island Baked Alaska Recipe 

Individual Island Baked Alaska uses purchased ice cream with toasted coconut and macadamia nuts. Toasted meringue tops these freezer-friendly sweets.   

INGREDIENTS

Coconut Macadamia Ice Cream – 1 cup sweetened coconut flakes (85 grams or 3 ounces) – 1 cup macadamia nuts (130 grams or 4 ¼ ounces) – 1 quart purchased vanilla ice cream Coconut Graham Cracker Base – 1 cup sweetened coconut flakes (85 grams or 3 ounces) –⅔ cup graham cracker crumbs (85 grams or 3 ounces) – ¼ cup powdered sugar (35 grams or 1 ¼ ounces) – 6 tablespoons unsalted butter, melted (85 grams or 3 ounce Meringue – 6 egg whites (200 grams or 7 ounces) – 1 ½ cups baker’s sugar (300 grams or 10 ½ ounces) – ½ teaspoon cream of tartar Pineapple Foam – Fresh pineapple – Granulated sugar to taste – Dark Rum, optional – 1 to 2 teaspoons clearjel per 1 ½ cups puree

INSTRUCTIONS

STEP-1

Coco Macadamia Ice Cream Preheat the oven to 350°F.  Non-stick spray muffin holes.  Set aside.On opposite ends of a half-page, put coconut and macadamia nuts.    

STEP-2

7-9 minutes brown.   Stir coconut twice to brown evenly.  Remove one and toast the other if one is done first.  Cool completely.  

STEP-3

Keep chopped or broken macadamias.  Combine with coconut. Soften ice cream.  Ice cream with macadamia. Fill 6 muffin holes with #6 disher/scooper or ⅔ cup each.  Air pockets are removed by pressing ice cream.  

STEP-4

Hardtop freeze. Make coconut-graham cracker base. Apply ¼ cup of the foundation to the sides after making the ice cream.  Freeze harden.     

STEP-5

A bowl of egg whites and cream of tartar makes meringue.  Beating medium-soft peaks.Add tablespoons sugar and stir for 10–15 seconds before adding more.  Finish with sugar.  

STEP-6

Meringues should shimmer and hold.    Attach a ⅜" or ½" open star pastry tip to a piping bag. Pipe a small meringue dot on the work surface.   

STEP-7

While piping, keep one cool ice cream on the meringue dot.   Pipe from bottom to top, leaving ¼" base unpiped. This makes moving easy without destroying decor. Freeze hard.   Pipe top and side meringue. Freeze hard.   

STEP-8

Frozen propane/butane meringue. We can now freeze Island Bakery Alaskas for weeks. Pineapple FoamThis recipe changes.  Zero amounts.  Add sugar and rum after checking fruit sweetness.   

STEP-9

Peel and cut pineapple.  Add anything to the processor.  Process long enough to foam.  Leave processor.Add sugar and rum to taste.  Mix 2 tsp rum with 1 ½ cups purée, then add 1 tsp instant Clearjel. Stir well.  Give it 5 minutes.Mixture too thin? Add another teaspoon Clearjel.  

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