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Aquafaba Meringue Vegan Baked Alaska is a showstopping dessert that combines creamy chocolate ice cream, crunchy nuts, and fluffy meringue without any animal products. This indulgent treat delivers layers of flavor and texture that surprise and delight every time. Perfect for impressing guests or enjoying a special occasion at home.
I first tried making this when experimenting with aquafaba for the first time. The contrast between the crunchy candied almonds and soft ice cream quickly made this a favorite dessert in my circle.
Ingredients
- Cashews: Soaked for creaminess and smooth texture in the ice cream base. Choose raw and fresh for best flavor
- Dates: Add natural sweetness without refined sugars. Medjool dates work perfectly here as they are soft and rich
- Plant Milk: Any nondairy milk like almond or oat milk will provide creaminess, avoid watery varieties
- FullFat Coconut Cream: Essential for the base’s luscious texture and richness, so pick a highquality brand
- Ground Vanilla Bean: Adds natural, aromatic sweetness and depth
- Pink Himalayan Salt: Just a pinch enhances all the flavors without overpowering
- Maple Syrup: Optional for extra sweetness, use pure and organic if possible
- Whole Almonds: Toasted to bring out their nutty crunch and support the layering
- Sugar: Caramelizes over almonds for the perfect coating
- Water: To dissolve the sugar for the caramel layer
- Vegan RoseFlavored Turkish Delight: Adds a delicate floral intrigue that pairs beautifully with chocolate
- Cacao Powder: Provides a rich chocolate foundation for the ice cream
- Rose Water or Culinary Rose Oil: Infuses the ice cream with a subtle floral aroma
- Dark Vegan Chocolate Chips: Give bursts of chocolate intensity inside the ice cream
- Liquid from Chickpeas or aquafaba: Whips into the fluffy vegan meringue
- Pure Icing Sugar: Sweetens the meringue and helps keep its structure
- Citric Acid: Stabilizes the meringue and adds a slight tartness for balance
Instructions
- Saturated Base Preparation:
- Soak cashews in cold water for one hour, then pour out and soak again in hot water for another hour to achieve creamy consistency. Soak dates separately in boiling water for one hour so they soften fully.
- Creamy Blend:
- In a highspeed blender, combine soaked cashews, soaked dates, and plant milk. Blend until perfectly smooth with no lumps for a silky base.
- Add Flavor Elements:
- Pour in full fat coconut cream, ground vanilla bean, pink Himalayan salt, and optional maple syrup. Blend all together until thoroughly combined.
- Freeze the Base:
- Transfer the mixture to a lined loaf tin and freeze to set firmly while you prepare the next layers.
- Toasted Almonds and Candied Layer:
- Toast whole almonds in a heavybottom pan until golden and aromatic to boost flavor.
- Caramelize Candy:
- Add sugar and water to the pan, dissolving sugar gently over low heat. Once dissolved, coat toasted almonds quickly with the caramel and spread evenly.
- Add Floral Touch:
- Scatter roseflavored Turkish delight pieces over the candied almond layer, then return to freezer for firm setting.
- Double Chocolate Rose Ice Cream:
- Blend dates, cacao powder, plant milk, coconut cream, rose water or oil, dark chocolate chips, and maple syrup smoothly. Freeze mixture until solid, then pulse in blender until creamy and scoopable.
- Layer and Set:
- Place ice cream mixture over the frozen candied almond and Turkish delight layer, smoothing the surface. Freeze for a couple of hours until everything is firm.
- Whip the Meringue:
- Using an electric mixer, whip chickpea liquid and a pinch of citric acid until thick and fluffy. Gradually add icing sugar while whipping until stiff, glossy peaks form.
- Top and Torch:
- Pipe the whipped aquafaba meringue over the ice cream layer, covering it fully. Use a blow torch to caramelize and brown the meringue, creating a crisp exterior.
- Serving:
- Serve immediately for best texture or keep frozen until ready to enjoy.
I adore the roseflavored Turkish delight layer because it adds an unexpected floral sophistication, reminding me of festive family gatherings where this dessert always stole the show. The combination of creamy chocolate and delicate rose notes feels like a secret indulgence everyone deserves.
Storage Tips
Store the Baked Alaska well wrapped in the freezer to maintain moisture and prevent ice crystallization. Allow it to soften for a few minutes at room temperature before serving for ideal texture.
Ingredient Substitutions
You can swap cashews for blanched almonds if nut allergies are a concern, although texture will differ slightly. Coconut cream can be replaced with vegan yogurt for a lighter base but expect less richness. Maple syrup may be replaced with agave nectar or rice malt syrup.
Serving Suggestions
Serve each slice with a drizzle of vegan chocolate sauce or dusting of cocoa powder for extra decadence. Fresh edible rose petals make a beautiful decoration alongside the delicate meringue top.
This vegan Baked Alaska balances creamy chocolate and delicate rose notes for an impressive dessert. Freeze each layer thoroughly and be patient between steps for the best texture.
Common Recipe Questions
- → Qu'est-ce que l'aquafaba et comment l'utiliser ici ?
L'aquafaba est le liquide de cuisson des pois chiches, ici monté en meringue légère et aérienne pour remplacer les blancs d'œufs.
- → Peut-on remplacer les noix de cajou dans la base ?
Les noix de cajou apportent douceur et texture, mais amandes ou noisettes pourraient convenir après adaptation.
- → Comment obtenir une meringue ferme avec l'aquafaba ?
Il est important de fouetter l'aquafaba avec un peu d'acide citrique et de sucre glace pour stabiliser et obtenir des pics fermes.
- → Quelle est la fonction des dattes dans cette préparation ?
Les dattes assurent une douceur naturelle sans ingrédients raffinés et aident à la liaison de la base comme de la glace.
- → Comment réaliser le caramel pour les amandes ?
Le sucre est chauffé doucement avec un peu d'eau pour obtenir un caramel, dans lequel on enrobe ensuite les amandes toastées.