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Vegan Baked Alaska by Ingredients For the Ice Cream Dome: 4 cups vegan vanill…

Vegan Baked Alaska by crumbs.and.caramel ๐Ÿ’—

Ingredients
For the Ice Cream Dome:
4 cups vegan vanilla ice cream
2 cups vegan raspberry sorbet
1/2 cup raspberries

For the Vegan Italian Meringue:
1 cup reduced aquafaba*, chilled
1 tsp Cream of Tarter
2 cups granulated sugar
2/3 cup water
1 tbsp vanilla extract (clear if possible)
few drops of pink vegan gel food dye. optional (not oil based)
US Customary โ€“ Metric
Instructions
For the Ice Cream Dome:
Remove the vanilla ice cream from the freezer and soften for 10 minutes. While it softens, line a 2-3 quart bowl with plastic wrap leaving a bit of overhang to remove the ice cream later.
Scoop the softened ice cream into the prepared bowl. Quickly spread ice cream over the bottom and up the sides of the bowl, leaving the center hollow; cover and freeze for 30 minutes.
Remove the raspberry sorbet from the freezer and soften for 10 minutes. Scoop into a bowl and gently stir in the fresh raspberries. Remove the bowl with the vanilla ice cream from the freezer and fill the cavity with the raspberry sorbet. Cover with plastic wrap and freeze overnight, or up to a month. The front of the freezer is the warmest, so best to keep the ice cream in the back if possible.

For the Vegan Vanilla Sponge Cake:
Preheat the oven to 350ยฐF/177ยฐF/gas 4 . Prepare an 8-inch (20 cm) round cake pan with non-stick baking spray and parchment paper cut into circles on the bottom.
Sift the flour, sugar, cornstarch, baking powder, baking soda and salt together in a large mixing bowl. Whisk well to evenly combine.
Combine the plant-based milk, oil, vinegar and vanilla extract in a medium sized bowl or large measuring glass. Whisk well to emulsify the oil and milk together.
Continued below โฌ‡๏ธ

[Recipe & Photography by crumbs.and.caramel]

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