Line a 500ml pudding bowl with cling film, then fill with the Taste the Difference mince pie ice cream, pressing firmly to the edges of the bowl. Turn the ice cream out into a medium flan case and store in the freezer until solid (approx. 3 hours).
When the ice cream has set, whisk the egg whites until stiff, then gradually add the caster sugar, whisking all the time, until you have a thick and glossy meringue.
Preheat the oven to 220°C, fan 200°C, gas mark 7.
To assemble the Alaska, place the flan case with the ice cream on a lined baking tray and spoon the meringue over the top. Spread the meringue over to cover all of the flan and the ice cream, then sprinkle with flaked almonds and bake in the preheated oven at for 7-8 minutes until browned.
Dust with icing sugar and serve immediately for a dessert to impress.
Cook's tip: You could try using your favourite ice cream flavour instead of the mince pie ice cream if desired.