I’ve always followed this simple mantra: great ingredients + a little imagination + determination = great food & happy friends! Enjoy my blog and if you'd like, drop me a line. I’d love to hear from you.

xo- Jase

blueberry "baked alaska" creamsicles

blueberry "baked alaska" creamsicles


NYC really knows how to celebrate the beginning of Summer and Summer solstice with hot as hell days, some of the thickest humidity, lighting storms and the weakest of breezes.. so with all that, Happy Summer! I'm really (not) looking forward to the next few months! On the bright side however, I have an amazing roof deck with a BBQ, so there will be many evenings being spent up there with rosé on ice, gilling meats and fresh CSA veggies and loads upon loads of summer salads! I love a great salad on a hot day followed up with more rosé and sometimes a cold sweet ice cream treat!

So with the temps reaching over 90 degrees, it couldn't be better timing that this week is Popsicle Week! Billy Green of Wit and Vinegar is hosting #PopsicleWeek again this year and has amassed an amazing group of people to share their recipes to kick-off the 2018 season! Check out the full list of Popsicle Recipes at! When I got the invite I instantly starting racking my brain about what ice creams I loved and what would work on a stick, and the first thing that came to mind was Baked Alaska.

Years ago, I was working at a restaurant in St, Helena, Ca. and the pastry chef brought out a dessert that looked like a mountain of foam. It was a special that weekend to use up some ice cream from a previous event and it was the first time I'd ever heard of or seen a Baked Alaska. If you aren't aware of this dessert, think ice cream cake covered in meringue and baked for a split second. It's seriously everything! So when I started thinking of recipes to make I knew it was going be Baked Alaska-inspired. 

Traditionally, this dessert is a layer of cake, a layer of ice cream, and a layer of sorbet, covered in toasted meringue. I thought I would combine the "ice cream and sorbet" to make a fruit-based ice cream (blueberries were on sale, so I opted for those!) and I wanted the "cake" base as well, so I modified a chewy chocolate cookie recipe from Bon Appetit and turned that into a brownie recipe for the cake layer. I decided to go with a brown sugar meringue because I feel it gives the meringue a bit more definition and allows it to stand out on its own.  I had some difficulties with the molds I purchased, so I linked a great set I was recommended (after purchasing the ones I have now) in below in the Good to Knows. The second batch came out much nicer than the first, although I will re-churn that into something different! All in all I really love how these finally came out! 

I always get excited when I come across a Baked Alaska at restaurants. They're seen as a dated, 1980's dessert but from time to time, they pop up. Until they do again, I have my own version in the the freezer!

xo- Jase

Blueberry “Baked Alaska” Creamsicle - blueberry creme fraîche frozen yogurt with chocolate brownie pieces and brown sugar meringue by Fox and Crane
Blueberry “Baked Alaska” Creamsicle - blueberry creme fraîche frozen yogurt with chocolate brownie pieces and brown sugar meringue by Fox and Crane
Blueberry “Baked Alaska” Creamsicle - blueberry creme fraîche frozen yogurt with chocolate brownie pieces and brown sugar meringue by Fox and Crane
Blueberry “Baked Alaska” Creamsicle - blueberry creme fraîche frozen yogurt with chocolate brownie pieces and brown sugar meringue by Fox and Crane
Blueberry “Baked Alaska” Creamsicle - blueberry creme fraîche frozen yogurt with chocolate brownie pieces and brown sugar meringue by Fox and Crane

…Good to Knows…

  • These are amazingly delicious! But if there are more steps than you’re in the mood to do PLEASE feel free to omit one. You may leave out the brownies or meringue or even both! The frozen yogurt can be made and placed into any container if you don’t have popsicle molds and are just looking for a tasty froyo!

  • The mold I used is not my personal favorite, lessons learned on being frugal! Here is a great one that's been recommended to me after I struggled with the one I bought. This one is a bit pricy but I've been told will save you a lot of headaches. It can be found on amazon here!

  • If you can’t find blueberry yogurt, you may substitute for a different fruit yogurt or you may use 360g (1 1/2 cups) plain whole-milk yogurt and 340g (2 cups) fresh or frozen blueberries, 1 tsp vodka and 2 tbsp lemon juice. Macerate the fruit with the sugar, vodka and lemon juice for 30 mins, blend in a blender and strain through a strainer to omit as much of the seeds as possible. Don’t skip this step or the texture will be gritty. Then incorporate with the yogurt and continue with the steps below.

  • The brownies will come out of the oven very moist, almost like buffed up batter. They will look undercooked and the batter will still be slightly jiggly. Trust me, they will come together once cooled. You do not want to over-bake these!

  • During assembly, you want to be highly organize so you may work quickly and efficiently! You’re dealing with frozen yogurt, which will melt, and meringue, which as cools it will become stiff and difficult to shape. So be prepared!

blueberry "baked alaska" creamsicles

…makes around 10 creamsicles (1L frozen yogurt)…

Frozen Yogurt Recipe Adapted from The Perfect Scoop by David Lebovits
Brownie Recipe Adapted from
 Bon Appetit

Blueberry Creme Fraîche Frozen Yogurt
600g (2 cups or 4 150g individual containers) blueberry yogurt
150g (3/4 cup) dark brown sugar
214g (3/4 cup) creme fraîche
2 tablespoon freeze-dried blueberries, ground to a powder

Chocolate Brownie 
165g (1 1/2 cups) powdered sugar
40g (1/3 cup) unsweetened cocoa powder
1 teaspoon kosher salt
1 large egg whites, room temperature
1 large brown egg, room temperature
60g (2 oz) bittersweet chocolate, chopped
2 tablespoons cacao nibs

Brown Sugar Meringue
120g (1/2 cup) large brown egg whites (about 4) 
220g (1 cup) light brown sugar
1/4 tsp cream of tartar 


Blueberry Creme Fraîche Frozen Yogurt
In a large bowl, combine yogurt, sugar, creme fraîche and freeze-dried blueberries until everything has been incorporated. Cover with plastic wrap or place into an airtight container in the refrigerate for at least 2-4 hours, preferably overnight. 

When preparing to churn your yogurt base, vigorously mix again, making sure everything is well incorporated and pour into your ice cream maker. 

Churn the yogurt mixture in your ice cream maker according to the manufacturer’s instructions.

Chocolate Brownie
Place oven rack on the center position and preheat oven to 350˚f/180˚c. Spray a 8”x8” square baking pan with non-stick cooking spray. Line the bottom with parchment paper. This is essential as the brownie will be on the thinner size and is susceptible to breaking when warm. 

In a large bowl, whisk powdered sugar, cocoa powder, and salt together. Then add egg whites and whole egg to dry ingredients and mix. Once mixture is combined, fold in chocolate pieces and cacao nibs. 

Pour batter (which will be thick) into the parchment-lined baking pan, smoothing the top with a spatula. Bake, rotating pan once at the midpoint, until brownies are puffed, cracked, and set just around the edges, 14–16 minutes. 

Transfer baking pan to a wire rack, and leave brownies in the pan until they are completely cool. They will deflate and firm up once cooled! **Don’t worry!!** This recipe makes more brownies than needed, so you can snack on them and/or store leftovers in an airtight container. Brownies can be baked 3 days in advance. 

Brown Sugar Meringue
In a medium heatproof bowl place the egg whites, brown sugar and cream of tarter, and whisk until well combined. Place the bowl over a pot of simmering water, making sure that the simmering water does not come in contact with the bottom of the bowl. 

While constantly whisking, heat the mixture till it registers at least 160˚f/70˚c on a thermometer. If you don’t have a candy thermometer, you can test to see if the sugar has fully dissolved by rubbing a small amount of the mixture between your fingers. If it no longer feels gritty, then your mixture is ready. 

Carefully pour mixture into the bowl of your stand mixer, fitted with the whisk attachment. Whip on high speed, approximately 4-6 minutes, until you achieve firm peaks. The meringue should still be slightly warm.

Scoop meringue into a prepared piping bag to pipe onto your creamsicles.


Once the frozen yogurt is churned, pour into a prepared disposable piping bag. I don’t find a need for a pastry tip here. You can use the bag with the end snipped off. Fill your molds, leaving 1/4 - 1/2 inch space at the top. 

Break up 1/3 of your brownies into bite size pieces. Spoon pieces into the tops of the molds, insuring they are pressed in but not over flowing. 

Depending on your mold style, place on the lid, add your sticks into the centers of the creamsicles and place into the freezer to harden, at least 4-5 hours. I prefer overnight for best results. 

Once you are ready to serve your creamsicles, depending on your molds, place the mold/molds under or on hot water for a few seconds to allow the frozen yogurt to release from the mold. Working quickly, transfer the popsicles to a pre-chilled, wax paper-lined baking sheet and place them back into the freezer (minimum 45 mins) until you have your meringue ready for piping.

Prepare your meringue as instructed above and pipe large dots on the top half of the popsicle. You may now choose your own method for appearance of the meringue (french star, dots, smeared with an off-set spatula). 

Lightly, and quickly torch the surface using a kitchen blowtorch. Serve immediately. These Blueberry "Baked Alaska" Creamsicles are best eaten immediately after toasting, but may be kept in the freezer for 24 hrs.


Blueberry “Baked Alaska” Creamsicle - blueberry creme fraîche frozen yogurt with chocolate brownie pieces and brown sugar meringue by Fox and Crane
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