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Individual Mini Baked Alaska Ding Dongs

Sherri @ Made From Pinterest
This is a perfect summer dessert you can have stashed in freezer and be at the ready. Individual Mini Baked Alaska Ding Dongs are Hostess Ding Dongs transformed into an elegant dessert. They will be the perfect treat on a hot day. Just 2-4 minutes in the oven or with a kitchen torch, and dessert is ready.
Servings 10


  • 1 package 10 Hostess Ding Dong cream filled cupcakes
  • 1 quart ice cream flavor of your choice
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla


  • Take ice cream out of freezer and let soften 5-10 minutes.
  • Unwrap Ding Dongs.
  • Place Ding Dongs on parchment lined baking sheet and top with one scoop of ice cream.
  • Place in freezer 2-5 hours until firm.
  • Cook corn syrup and sugar over medium heat in small sauce pan until sugar is dissolved.
  • In a stand mixer fitted with a whisk attachment, whisk egg whites, cream of tartar and vanilla to soft peaks.
  • While continuing to whisk egg whites, begin adding sugar mixture in a slow steady stream. Continue whisking egg whites until they are glossy, shiny and stiff peaks. This will take around 5-7 minutes.
  • With a small spatula, spread the meringue over the ice cream and cupcakes. Put it on thick! Swirl and pull away with spatula to create beautiful peaks.
  • Return to the freezer for 1-2 hours or longer.
  • To remove each individual mini Baked Alaska, slide an offset spatula under the cake and transfer.
  • If using a kitchen torch, remove to a plate and use kitchen torch low and slow to brown the meringue.
  • If using oven, preheat to 500° F and bake on a parchment lined cooking sheet about 4 minutes until meringue is browned.
  • Your Individual Mini Baked Alaska Ding Dong is now ready to serve. Enjoy!
Tried this recipe?Let us know how it was!