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Heston’s Häagen-Dazs Double Chocolate & Banana Baked Alaska

Step 4 - Building the ice cream core


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Preparation time: 50 minutes

(includes thawing time)

1 pint Häagen-Dazs Limited Edition Double Chocolate & Cookies Ice Cream
Plastic or cardboard



1. Let the ice cream soften slightly in the refrigerator for about 30 minutes (you do not want the ice cream to melt but to soften enough to spread evenly onto the mould)

2. Meanwhile, begin by preparing the mould for the ice cream: Cut two pieces of sturdy plastic or cardboard 15cm long by 5cm tall. Cut two more pieces 6cm long and 5cm tall. Use tape to connect these pieces to form a rectangular mould.

3. Place the mould onto a tray covered with a sheet of parchment.. Spread a 2 cm layer of the Häagen-Dazs Double Chocolate & Cookies ice cream onto the bottom of the mould. Remove the banana mousse tube from the freezer. Remove the acetate from the tube and lay it into the centre of the ice cream layer.

4. Use a palate knife to spread and cover the banana mousse tube with the remaining ice cream until the mould is full. Remove excess ice cream by scraping the top of the mould so it is level. Return to the freezer to harden for at least six hours.


Important notice - The recipe, graphics (unless otherwise stated) and audio files are the sole property and copyright © Häagen-Dazs. Recipes4us accepts no liability for the content and would advise you to read the safety instructions relating to using blow torches or dry ice as provided by Häagen-Dazs which you can access by clicking HERE  Links to this document are also included at  the relevant stages of the recipe.


Baked Alaska Step 1

Baked Alaska Step 2

Baked Alaska Step 3

Baked Alaska Step 4

Baked Alaska Step 5

Baked Alaska Step 6

Baked Alaska Step 7







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