Frozen Dessert with Berries, Almonds, and Marshmallow

This dessert is a riff on baked Alaska: cold ice cream is hidden under a cap of marshmallow cream, which is briefly sent into a hot oven just before serving. Because whipped marshmallow conducts heat poorly, the ice cream inside has time to stay icy while a light browned crust forms on the outside. A strawberry base, blueberries, and raspberries add tartness and bright color, while almonds provide a crunchy contrast.

Serving it in individual chilled glasses makes the dessert look restaurant-worthy, even though it comes together in mere minutes from ready-made components.

Tips and Swaps

The key to success is chilling the dishes and the ice cream scoops themselves well in advance, otherwise the ice cream will run before the marshmallow browns. Keep the dessert in the oven for literally a minute or two at high heat, or brown the marshmallow with a kitchen torch. The strawberry ice cream can be swapped for any berry or vanilla flavor, and the blueberries and raspberries for any fresh or thawed berries. A thick Italian meringue works in place of the store-bought marshmallow cream.

Serve right after warming, while the contrast of the hot top and icy center is at its sharpest. The assembled dessert can be kept in the freezer until serving, but bake it only right before the meal.

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