A pan of prepared brownies, chocolate chip cookies, and vanilla cupcakes
6–8 c. ice cream of choice (I used Kemps Cherry Fudge Chunk, Kemps Moose Tracks, Ben & Jerry’s Chunky Monkey, and Ben & Jerry’s Everything But The…)
6 egg whites
½ c. of powdered sugar
¼ tsp. cream of tartar
Equipment: food-safe blow torch
Stamp 3-inch rounds into the pan of brownies, using a cookie cutter or drinking glass. Remove the frosting from the vanilla cupcakes. Using a serrated knife, saw each cupcake horizontally into three rounds. Keep the cookies whole.
Remove ice cream from the freezer and let sit at room temperature for several minutes. Lay out the brownie rounds, cupcake rounds, and cookies. Working quickly, top each brownie, cupcake, or cookie with a scoop of ice cream, creating a dome shape on top. Transfer to the freezer to harden for at least one hour.
In the bowl of a stand mixer, whip the egg whites with the cream of tartar and sugar until the mixture reaches stiff peaks.
Remove a few of the ice cream domes from the freezer. Using an offset spatula or knife, cover each ice cream dome with approximately ½ inch of the whipped egg whites (meringue) on all sides. Using a food-safe blow torch, torch the meringue until it’s light brown in most spots. Repeat the process with the remaining ice cream domes and meringue. Serve immediately or freeze until ready to serve.