Grasshopper Baked Alaska Recipe
Ingredients
| Evaporated milk | 1 Can (10oz) | |
| 1/3 cup green creme de menthe | ||
| White creme de cacao | 1/4 Cup (16 tbs) | |
| Whipping cream | 2 Cup (16 tbs), Whipped | |
| 1/2 cup mini chocolate chips | ||
| Brownie mix package | 1 (BROWNIE:) | |
| Egg whites | 4 (MERINGUE:) | |
| Cream of tartar | 1/4 Teaspoon (MERINGUE:) | |
| Sugar | 1/2 Cup (16 tbs) (MERINGUE:) | |
| Unsweetened cocoa | 1 Tablespoon (MERINGUE:) | |
Directions
Up to 3 to 10 days ahead To prepare ice cream, in large bowl, combine sweetened condensed milk and liqueurs; mix well.
Fold in whipped cream and chips.
Pour into aluminum foil-lined 2- or 3-quart round mixing bowl.
Cover; freeze 8 to 12 hours or until firm.
Up to 1 to 5 days ahead Prepare brownie mix according to package directions.
Pour into greased 8-inch round layer cake pan; bake according to package directions.
Remove from pan; cool thoroughly.
Up to 1 to 5 days ahead Preheat oven to 500°.
In large mixer bowl, beat egg whites and cream of tartar until soft peaks form.
Mix sugar and cocoa; gradually beat into egg whites until stiff but not dry.
Place prepared brownie layer on ovenproof plate, wooden board or baking sheet.
Remove ice cream from bowl; invert onto brownie layer.
Trim to fit if desired.
Quickly spread meringue over ice cream and brownie, sealing carefully to bottom edge of brownie.
Bake 2 to 3 minutes or until lightly browned.
Return to freezer; freeze at least 6 hours before serving.
Return leftovers to freezer.
Fold in whipped cream and chips.
Pour into aluminum foil-lined 2- or 3-quart round mixing bowl.
Cover; freeze 8 to 12 hours or until firm.
Up to 1 to 5 days ahead Prepare brownie mix according to package directions.
Pour into greased 8-inch round layer cake pan; bake according to package directions.
Remove from pan; cool thoroughly.
Up to 1 to 5 days ahead Preheat oven to 500°.
In large mixer bowl, beat egg whites and cream of tartar until soft peaks form.
Mix sugar and cocoa; gradually beat into egg whites until stiff but not dry.
Place prepared brownie layer on ovenproof plate, wooden board or baking sheet.
Remove ice cream from bowl; invert onto brownie layer.
Trim to fit if desired.
Quickly spread meringue over ice cream and brownie, sealing carefully to bottom edge of brownie.
Bake 2 to 3 minutes or until lightly browned.
Return to freezer; freeze at least 6 hours before serving.
Return leftovers to freezer.
Chef
