Baby Bombe Alaska


A retro American dessert where ice cream is encased in a meringue that is either flambéed or toasted with a flame. You can make a giant one, but I've used small teacups to make mini single servings which are fun to serve for each person!

Serves: 4
Ingredients: 7
Cooking Time: 30 minutes
Skill Level: Easy




  • 1 packet (360g) of a pre-made brownie slab

Ice Cream Filling

  • 1 tub (1l) of Connoisseur Barossa Merlot & Blackberry Cookie Ice Cream
  • 1 tub (1l) of Connoisseur Belgian Chocolate Ice Cream


  • 4 Egg Whites
  • 2 teaspoons of lemon juice
  • 1 cup of Sugar
  • ½ cup of water

Watch the process


  1. Pull out your two ice cream tubs and allow to soften whilst you prepare your moulds
  2. You’ll need 4 same sized small bowls or four mugs to use as the Bombe Alaska moulds. Turn your mug/bowl upside down and use it to cut round 2 disks out of your brownie. Cut the 2 brownie disks in half so you have 2cm thick slices. You should have 4 slices, one for each mould.
  3. Line your mug/bowl with some cling wrap allowing some excess to hang over the sides. This will help you remove the cakes easily once they have frozen.
  4. Fill half of the mug/bowl with the Barossa Merlot & Blackberry Cookie ice cream. Then follow by filling the next ¼ of the mug/bowl with the Belgian chocolate ice cream. 
  5. Finally place the brownie disk on top and push down into the mug. Wrap the excess cling wrap over the brownie and use a plate or bowl to weigh it down. 
  6. Place into the freezer to set overnight.
  7. To make your meringue, place your egg whites and lemon juice into a mixer and whip till soft peaks form.
  8. Whilst the egg whites are whipping, heat your sugar and water in a small saucepan until it boils and reaches 110 degrees Celsius. Remove from the heat and then slowly pour it a bit at a time into the meringue once soft peaks form. The hot sugar creates structure and sets the meringue. Continue to whip the meringue until it is stiff and glossy.
  9. Transfer the meringue into a piping bag with your choice of nozzle.
  10. Remove your moulds from the fridge and use a knife to trace around the perimeter and pull out and discard the cling wrap.
  11. Place the ice cream cake onto the plate you wish to serve it on and begin covering completely with the meringue. Pipe and create any patterns you wish but make sure the ice cream is completely covered with no holes. 
  12. Once fully covered, use either a blowtorch or lighter to brown the meringue until the surface is golden.
  13. Top with a blackberry on top and serve immediately!

Leave a comment

Please note, comments must be approved before they are published