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+ servings

Alaskan bomb

Servings 4
Author Opies


  • 500 ml vanilla ice cream
  • 4 x 8cm round sweet waffles
  • 100 g Opies Black Cherries with Kirsch (reserve the syrup)

For the meringue

  • 4 free-range egg whites
  • 200 g caster sugar


  1. Preheat the oven to 220°C/Gas Mark 7.

  2. Place the waffles on a lined baking tray, then drizzle about 1 tbsp of reserved syrup on each one.

  3. Place 2-3 scoops of ice cream on top of each waffle and push in Opies Black Cherries with Kirsch. Freeze until solid.

  4. Preheat the oven to 220°C/Gas Mark 7. To make the meringue, put the egg whites in a very clean bowl and whisk until stiff peaks are formed.

  5. Whisk in half of the sugar for about a minute until there are soft peaks, then gradually fold in the remaining sugar.

  6. Put the meringue in a piping bag fitted with a large star nozzle, then pipe rosettes all over the ice cream mixture.

  7. Bake immediately for 3 minutes until the meringue is golden. Serve immediately.