Pistachio ice cream, sandwiched between two layers of vanilla chai cake, all topped with fluffy meringue…an epic and ironically warm baked Alaska!
Let’s go retro.
And when I say retro, I mean like 150+ years retro.
While the flavors of this Pistachio Chai Baked Alaska are likely much different from the original recipe reportedly coined in the mid-1800s in New York, the idea of cake, ice cream, and meringue toasted under flame is still very much the same, and is so much more delicious than you might think!
My immune system ain’t what it used to be, folks.
In spite of blissfully skipping my usual Thanksgiving week cold, staving off the monster flu everyone had a few months ago, and avoiding catching Mr. Crumby’s funk when we got home from our snowboarding trip last month (thus bringing me to a whopping 16-month no illness streak,) I have apparently been had.
It started with aches and a sore throat.
And all went downhill from there.
I can’t decide what’s worse when getting sick…the sore throat intro, the runny nose intermission, or the stuffed head finale.
Right now, I’m between acts, transitioning from painful swallows to shoving tissues up my nose to keep the flow at bay.
What did I do to deserve this?
So here I am, begrudgingly writing this from my hovel on the couch, wrapped in seven blankets, sipping hot tea and going through tissues like I own stock in Kleenex.
And all I can do is daydream about eating a piece of this dessert.
Which would do nothing good for my scratchy throat.
I am at the peak of ultimate sadness, here.
And ice cream.
And vanilla chai cake made from scratch with homemade chai spice.
And fluffy meringue that I’m obsessed with.
I still have two slices left in the freezer, and I CAN’T HAVE THEM.
The world is a cruel place.
Do you see the flecks of chai in the cake layers? It’s just a bunch of spices all mixed up, but it sure does make for a delightful flavor.
It’s not just for tea, guys. I promise. Although, if you make up a batch of it and keep it handy, I would highly recommend mixing it in your daily cup.
I know I have been the last couple days.
I can’t take credit for the ice cream. That was all thanks to Bluebell coming back to Florida, but ohhhhh buddy. Did they ever come back.
This pistachio almond ice cream is better than I remember!
If you’re feelin’ froggy, go ahead and make your own (and have I ever got a recipe for you…it’s not exactly the same but would taste sooooo good here!)
Bake this easy cake up and enjoy a slice for me…until my throat can handle the beautiful chilled goodness again that is.
Then it’s all mine.
More old-fashioned desserts to fall in love with!
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
Pistachio Chai Baked Alaska
Vanilla Chai Cake
- 1 ½ cups all-purpose flour
- 1 ½ tablespoons homemade chai spice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ gallon pistachio ice cream
- 4 egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- Preheat oven to 350 degrees F. Spray 2- 8″ cake pans with cooking spray; set aside.
- In a medium bowl, whisk together flour, chai spice, baking powder, baking soda, and salt. Set aside
- In a large bowl, combine melted butter and sugar. Mix together on medium speed for 2 minutes until thickened. Add eggs one at a time, mixing until blended between each one. Add vanilla and blend well.
- Add the buttermilk and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined – don’t overmix.
- Divide batter into cake pans and bake 15-20 minutes. When done, allow to cool in pan 5 minutes before removing to cooling rack.
- When the cake is cooled, pull ice cream out of the freezer and allow it to warm up for 5-10 minutes, until it's malleable. Spray the inside of a 3-quart bowl with cooking spray, then line with plastic wrap, pressing it flush against the interior of the bowl.
- Using a 6-inch plate, cut a round out of one layer of the cake and press it into the bottom of the bowl. Transfer the entire half gallon of ice cream into the bowl and press down, evening out the surface. Place the second 8-inch cake layer on top.
- Place the plastic wrap over it and freeze for at least 4 and up to 24 hours.
- When ready to serve, make the meringue. Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
- Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet or cake plate (if using torch to brown.) Remove the plastic wrap and cover the ice cream completely with the meringue, making sure to “seal” the bottom of the cake plate with the meringue. Form swirls and peaks in the meringue using the back of a spoon.
- Using a kitchen torch, toast the outer layer of meringue to desired brownness. OR preheat the oven to 500 degrees and bake the cake until the meringue peaks are golden, 4-5 minutes. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Enjoy!