“Cake and ice cream dessert topped with meringue — vary ice cream
flavors for your signature dish. I like cherry-burgundy ice cream!”
Ingredients
For the Ice Cream
- 2 c. chocolate ice cream, slightly softened
- 6 c.s trawberry ice cream, slightly softened
- 6 c. vanilla ice cream, slightly softened
For the Brownie Base
- 1 box brownie mix, plus ingredients called for on box
For the Meringue
- 8 egg whites
- 1/4 tsp. cream of tartar
- 1 c. granulated sugar
Directions
- Spray
a 3-quart bowl with cooking spray and line with plastic wrap. Add
chocolate ice cream in a layer, then strawberry and vanilla ice creams.
Cover loosely with plastic wrap and freeze until completely firm, at
least 4 hours. - Preheat oven to 350º. Grease a 8” round cake pan
with cooking spray and line with parchment. Prepare brownie batter
according to package instructions and bake until a toothpick inserted in
the center comes out clean, 25 to 27 minutes. - Let brownies cool
completely, then remove ice cream bowl from freezer and place brownie
on top. Cover with plastic wrap and return to freezer for one hour or
until ready to serve. - Make meringue: Using a hand mixer, beat
egg whites and cream of tartar on medium-high speed, 2 minutes. Increase
speed to high and add sugar in a slow steady stream. Continue beating
until glossy peaks form, about 12 minutes. - Unmold ice cream dome and cover completely with meringue, using the back of a spoon to make swirly peaks.
- Broil until golden, 2 minutes. (Or use a kitchen torch if you have.)
- Slice and serve immediately.