The science behind Baked Alaska!

Make a yummy Baked Alaska and learn at the same time.

Mmmmm, Ice-cream is one of me and my children’s most favourite foods. On it’s own straight out the tub, or on top of a cone or with a pudding, it is just yummy, but we all know what happens if you leave ice-cream out for too long don’t we? Yes it melts!

Personally I quite like runny ice-cream but is it possible to keep ice-cream cold and not melt and apply heat?

Sounds impossible doesn’t it? but actually in the simple pudding Baked Alaska, we are going to see this happen!

What you will need:


Some cookies (quite large ones!)

Some ice-cream

3 large eggs

g of sugar

Mixing bowl


Baking tray

Aluminium Foil





1. Firstly you need to separate the egg yolk from the egg white. The easiest way to do this is crack the egg into your hand over a bowl. Catch the yolk and let the white drain through you fingers. Put the yolk into a separate bowl. Try to get as much of the white as possible.

The Science behind baked Alaska, Science Sparks

Separate the eggs


2. Add the sugar and whisk together until you have a glossy thick meringue mixture – test it over your head to check that it is stiff enough. If you think it will pour it is not ready!

The Science behind baked Alaska, Science Sparks

Pour in the sugar


The Science behind baked Alaska, Science Sparks

Being brave!


3. Pre -heat your oven to highest gas mark.


4. Line your baking tray with the silver foil. Place on your cookies.

The Science behind baked Alaska, Science Sparks

Yummy cookies!


5. Take a scoop of ice-cream that will fit the centre of the cookie. Put it into the meringue mix and submerge it until it is totally covered.


6. Put your ice-cream scoop on the cookie.

The Science behind baked Alaska, Science Sparks

Ice-cream ball totally submerged in Meringue


7. Bake the ice-cream for about five minutes or until it goes golden brown.


8. Remove it and cool it for a few minutes so you don’t burn your lips and you have a nice yummy pudding!


The science behind baked Alaska, Science Sparks


The science behind baked Alaska, Science Sparks

Non melted ice-cream! Whoop whoop!

The Science Bit! 


When you whisk up the meringue you fill the mixture with lots of air bubbles, remember we looked at transforming egg whites a little while ago!  This acts as an insulating layer around the ice-cream and protects it from the heat. The heat is unable to penetrate through and so the ice-cream stays cold.


So there you have it – science and a pudding all in one! You can’t get better than that!



There are 22 comments

  1. Carrie

    How fun! I remember making Baked Alaska with my mother for special occasions…Christmas maybe. We never discussed the science behind it though. Thank you for sharing at Sharing Saturday!! Have a great week!

  2. Charlene

    I’m guessing that the amount of sugar is 100g? I looked at another few recipes for baked alaska, and 100g (or nearly 1/2 c) of sugar seems about right in proportion to the egg whites.

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