Rainbow Alaska Recipe

Name: Rainbow Alaska
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2/3 cup sugar; 1/3 cup flaked coconut

Servings: persons

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
2/3 cup sugar
1/3 cup flaked coconut

1
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.
2
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.
3
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.
4
Pour batter into a greased and floured 8-inch round cake pan. Bake at 375u00b0 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.
5
Place cake on an ovenproof wooden board or serving dish. Remove bowl of ice cream from freezer. Set aside.
6
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.
7
Invert ice cream onto cake layer; peel off aluminum foil. Spread meringue over entire surface, making sure edges are sealed. Sprinkle with coconut.
8
Bake at 500u00b0 for 2 minutes or until meringue peaks are browned. Remove from oven. Cut into wedges, and serve immediately.

921

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Rainbow Alaska falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rainbow Alaska

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions