Rainbow Alaska
Ingredients
- 1 pint strawberry ice cream, softened ⓘ
- 1 pint vanilla ice cream, softened ⓘ
- 1 1/2 pints chocolate or pistachio ice cream, softened ⓘ
- 1/3 cup shortening, softened ⓘ
- 2/3 cup sugar ⓘ
- 2 eggs ⓘ
- 1 cup all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/8 teaspoon salt ⓘ
- 1/3 cup milk ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 5 egg whites ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 1/4 teaspoon cream of tartar ⓘ
Instructions
- Line a deep 1 1/2-quart mixing bowl (about 8 inches in diameter) with aluminum foil, leaving an overhang around the edges. Pack strawberry ice cream in bottom of bowl; freeze until firm. Pack vanilla ice cream over strawberry ice cream; freeze until firm. Pack chocolate or pistachio ice cream over vanilla ice cream; freeze until firm. Cover with foil; freeze until very firm or overnight.
- Cream shortening in a medium mixing bowl; gradually add 2/3 cup sugar, beating well. Add eggs, one at time, beating well after each addition.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in 1/2 teaspoon vanilla.
- Pour batter into a greased and floured 8-inch round cake pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove layer from pan, and let cool completely on a wire rack.
- Place cake on an ovenproof wooden board or serving dish. Remove bowl of ice cream from freezer. Set aside.
- Beat egg whites (at room temperature), 1/2 teaspoon vanilla, and cream of tartar until frothy; gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Invert ice cream onto cake layer; peel off aluminum foil. Spread meringue over entire surface, making sure edges are sealed. Sprinkle with coconut.
- Bake at 500° for 2 minutes or until meringue peaks are browned. Remove from oven. Cut into wedges, and serve immediately.
Nutrition & Diet Analysis (per serving)
1124
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).