Ghost Baked Alaska Halloween dessert

The Baked Alaska: Where warm, caramelized and chewy meringue on the outside meets cool, creamy and sweet ice cream resting on soft, spongy cake on the inside. It’s decadent, delicious and a surprisingly easy way to up the wow-factor at any party. AND, with a little extra creativity (AKA edible writing gel or chocolate) you can turn this iconic ice cream dessert into an adorable i-SCREAM dessert. So listen up, ghouls and boos, here’s how to make your Halloween party extra spook-tacular with these Ghost Baked Alaskas!

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How to make Ghost Baked Alaskas

Ingredients

• Ultrafine baker’s sugar (1 tbsp per ghost)
• Egg whites (1 per ghost)
• Ice cream of choice
• Edible writing gel or melted chocolate
• Cake or cupcake of choice (pre-made cupcakes are great—you’ll need small discs of cake for this!)

Instructions 

1. Separate one egg white into a clean bowl and add 1 tablespoon of sugar.
2. Using an electric mixer, whip the egg white and sugar until the mixture becomes white and fluffy, forming soft peaks.
3. Place a small disc of cake or cupcake onto a plate or baking sheet.
4. Scoop a portion of ice cream onto the cake base, ensuring the diameter is slightly smaller than the cake.
5. Gently spoon the meringue onto the sides and top of the cake and ice cream, smoothing it out to cover everything completely.
6. For a fun twist, use edible writing gel or melted chocolate to draw a ghost face on the meringue.
7. Use a kitchen torch to toast the meringue until it’s golden brown, or place it under the broiler for 1–2 minutes, watching closely to prevent burning.
8. Enjoy your Ghost Baked Alaska! The meringue will insulate the ice cream, keeping it cold and creating a delightful contrast with the warm outer layer.

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Looking for a spooky savory recipe for your Halloween bash? This pumpkin-shaped baked brie only takes minutes to prepare (and will be gone within seconds from your charcuterie board!).

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