Ingredients
Scale
- 2 boxes of brownies
- 2 pints vanilla ice cream
- 1 cup colored sprinkles
- 4 egg whites
- 1/2 tsp cream of tartar
- 1 cup white sugar
- Tools!
- 1.5 quart glass bowl
- Blow Torch
- Plastic Wrap
Instructions
- Bake Brownies according to instructions, allow to cool completely
- Cut brownies into 2 circles, one that is 5 inches in diameter and one that is 7, freeze for at least 1 hour
- Remove ice cream from freezer, allow to soften enough so you can mix in sprinkles
- Mix 1/2 cup sprinkles into each pint
- Line the 1.5 quart glass bowl with a tight and smooth layer of plastic wrap that hangs over all sides
- Fill the 1/3 of the glass bowl with 1 pint of ice cream
- Place the 5 inch brownie circle on top
- Top with the other pint of ice cream
- Top with 7 inch brownie circle
- Freeze at least 4 hours
- Remove cake from freezer
- In an electric mixer fitted with whisk attachment, whisk together the egg whites and cream of tartar, slowly add sugar, continue to whisk until meringue forms stiff peaks
- Flip the cake centered onto a serving dish, it should come out easily with the plastic wrap
- Remove plastic wrap
- Top cake with a thick layer of meringue, making swirls and fun patterns with your knife
- Freeze at least 1 hour
- *Just before serving, use your blow torch to cook and brown the meringue
Notes
*If you do not have a blow torch you can do this step in the oven. Place a baking rack inside a baking pan, set cake on the baking rack. Put cake under the broiler for 2-3 minutes, until meringue is browned, serve immediately.