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Mini Gluten-Free Lemon Meringue Baked Alaska

Impress your guests with a Mini Gluten-Free Lemon Meringue Baked Alaska.  @snixykitchen starts with a pint of our new Organic Lemon Cookie Ice Cream layered with homemade gluten-free buttery shortcake, then decorated with peaks of toasted meringue. Our newest super premium ice cream flavor is both sweet and tart, with a high butterfat content and bits of gluten-free buttery shortbread pieces (made with Straus Organic European Style Butter). [Recipe and photo courtesy of Sarah Menanix of Snixy Kitchen. Visit for more recipes.]

Prep Time: 35 minutes

Cook Time: 26 minutes // Chill time: 2.5 hours

Serving Size: 6


Ice Cream Layer

Gluten-Free Shortcake Layer

  •  gluten-free sorghum flour or oat flour
  •  super-fine blanched almond flour
  •  sweet rice flour (also called “mochiko”)
  •  baking powder
  •  kosher salt
  •  Straus Organic European Style Unsalted Butter, room temperature
  •  granulated sugar
  •  large egg, room temperature
  •  pure vanilla extract


  •  egg whites
  •  cream of tartar
  •  superfine baking sugar cane sugar


Ice Cream Layer

  • Line a ½- 1-quart bowl with two pieces of plastic wrap, leaving several inches of overhang on all sides. Look for a bowl that is narrow and tall and holds at least 2 cups of liquid (1 pint). Scoop the softened ice cream into the plastic wrap-lined bowl, and pack the ice cream down with a silicone spatula, smoothing the top. Seal up the plastic wrap and press down to ensure there are no gaps in the ice cream. Freeze until solid, for at least 1 hour.

Gluten-Free Shortcake Layer

  • Meanwhile, prepare the shortcake layer. Preheat the oven to 350°F. Lightly grease and line a 6-inch round cake pan with a round of parchment paper.

  • In a small bowl, whisk together the sorghum (or oat) flour, almond flour, sweet rice flour, baking powder, and salt.

  • In a medium mixing bowl, mash the butter up with the sugar with a silicone spatula until well combined. Whisk in the egg and vanilla extract with a fork. Add the dry ingredients and whisk until completely combined.

  • Pour the batter into the prepared cake pan, smoothing out the top. Bake for 26-28 minutes, until lightly golden brown and the center springs back when gently touched with one finger. Remove from oven and let cool in the pan for 5 minutes before turning the cake out onto a wire rack to cool completely.

  • Once cool, cut the cake to the same diameter as the base of the chilled ice cream dome, if needed. Then unwrap the ice cream dome, press the cake lightly onto the surface of the ice cream, wrap it back up with plastic, and freeze until firm, at least 2 hours or up to a month.


  • The day you’re ready to serve, prepare the meringue. Add egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment (or a mixing bowl with a hand mixer) whisk on medium speed until the egg whites begin to foam. With the mixer on high, slowly add the sugar, one spoonful at a time, mixing until stiff glossy peaks form. The meringue is ready when a spoon of meringue is held upside down and nothing drips.

  • Remove the ice cream and cake base dome from the freezer, unwrap the plastic, and invert it onto a serving plate. Working quickly, use a silicone spatula to top frozen ice cream with meringue and form it into fun peaks and swirls.

  • Use a kitchen torch to brown the meringue all over. Slice and serve immediately, or, optionally, freeze until ready to serve (up to 24 hours). If your ice cream has softened, freeze it for 30 minutes to firm up, making it easier to slice.

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