- Servings: 8
- Prep Time: 30 minutes plus overnight chilling time
- Cook Time: 35 minutes
- 2 cups strawberry ice cream
- 2 cups chocolate ice cream
- 2 cups vanilla ice cream
- 1 (15.25-ounce) box brownie mix
- Vegetable oil and eggs as needed for the brownie mix
- 3 large egg whites
- Pinch of cream of tartar
- 2⁄3 cup sugar
- Pinch or two of kosher salt
- 1 teaspoon vanilla extract
1. Coat a 1.5-quart bowl (the rim should be about 9 inches in diameter) lightly with cooking spray. Line with two pieces of plastic wrap, overlapping them in the center. There should be plenty of overhang.
2. Scoop the ice cream into the bowl in any pattern you wish. Use the overhanging plastic wrap to cover the exposed ice cream and press it mostly ﬂat. Place this ice cream bowl in the freezer for 3 to 6 hours, or overnight, until fully ﬁrm again.
3. For the brownie base: Preheat the oven to 350°F. Prepare the brownie mix in a 9-inch cake pan, according to package directions. Let cool for 15 minutes, then ﬂip onto a rack. Put the rack with the brownie in the freezer to ﬁrm up for about 30 minutes.
4. Using the ice cream bowl to measure, cut away any excess brownie. Use the plastic covering the mold as handles to yank the ﬁrm ice cream out of the bowl and onto the brownie. Return the ice cream–topped brownie cake to the freezer to ﬁrm again for 1 to 2 hours.
5. For the meringue frosting: In the bowl of a stand mixer ﬁtted with the whisk attachment, beat the egg whites with the cream of tartar on low speed until satiny peaks form and then beat in the sugar a spoonful at a time. Beat in the salt and vanilla.
6. Frost the cake by spreading the meringue in big, messy swirls on top. Return the cake to the freezer for another hour or up to overnight.
7. Remove from the freezer and toast the tops of the meringue peaks with a blow torch to achieve golden peaks.