Give yourself some time this weekend to create a Protein Brownie Baked Alaska, that will look impressive on any table!
Wheyhey ice cream, meringue and a gooey protein brownie base – who’s not going to love it? It takes some time and patience to make, but this is well worth the effort… Especially when it’s made from completely clean and natural ingredients.
1/2 cup reduced fat almond flour
2/3 cup cacao
4 scoops chocolate whey
1.5 tsp vanilla extract
1 tbsp Xylitol (optional)
300g unsweetened apple puree
8 squares 85% or higher dark chocolate
4 tbsp coconut oil
1 large tub Wheyhey strawberry ice cream
1 large tub Wheyhey chocolate ice cream
1 large tub Wheyhey vanilla ice cream
6 egg whites
Pinch cream of tartar
3/4 cup powered Xylitol (xylitol placed in a blender until powdery)
1) Start by making your brownie layers. Preheat oven to 180C then grease and line a loaf tin. Combine the almond flour, cacao and protein. In a separate bowl, whisk together the egg, vanilla, Xylitol and apple puree.
2) Gently melt together the dark chocolate with the coconut oil, then stir in the hazelnut butter until smooth. Pour into the egg mixture and combine, then fold this into the dry mixture. Pour into the loaf tin (use a brownie tin if you want smaller squares), then bake for 20-25 minutes so that it’s still gooey, then scatter over a few chopped nuts to decorate, if you like. Leave to cool completely.
3) Once the brownie has cooled, make your ice cream cake. Brush a pudding bowl with melted coconut oil, then line with cling film. Fill the bowl to 3/4 full with scoops of Wheyhey, alternating between flavours. Press down on the ice cream with a spoon (this fills the gaps and keeps it tight), then cut up the brownie into fingers and press over the ice cream base, leaving no gaps. Cover with cling film, then freeze for a few hours until firm.
4) Once the cake has set, remove it from the freezer to soften a little, then turn it out onto a baking paper lined sheet, removing any cling film. Now you’re ready to start making the meringue. Using an electric mixer, beat together the egg whites and cream of tartar until foamy (a few minutes). Slowly beat in the sugar on a high speed until the whites are glossy and have stiff peaks.
5) Cover the ice cream cake completely with the meringue mixture, forming swirls with the bake of a spoon. Place bake in the freezer for another couple of hours, then brown the meringue with a blowtorch. Leave to soften for 5-10 minutes before slicing and serving.