1-First Step: Soften the ice cream for 10 minutes and beat lightly. Spread it into a plastic-lined 9-inch bowl and freeze for at least 8 hours.

2-Second Step: Preheat oven to 350°F. Grease and line a 9-inch round pan. Bake the brownie batter for 32 to 38 minutes, until a toothpick comes out mostly clean. Cool completely, then release the brownie from the pan.

3-Third Step: Remove the ice cream dome from the freezer and place it on top of the brownie base. Freeze the assembled layers for 30 minutes.

4-Fourth Step: Prepare meringue. Whisk 4 large egg whites at room temperature, 1 cup granulated sugar, and 1/2 teaspoon cream of tartar over simmering water until the sugar is dissolved, about 160°F. Then beat in a mixer with 1/2 teaspoon pure vanilla extract until you get stiff, glossy peaks.

5-Fifth Step: Preheat oven to 450°F if you’re not using a torch.

6-Sixth Step: Remove ice cream and brownie from the freezer. Invert onto a serving plate and remove the plastic wrap. Completely cover with meringue, creating peaks and swirls.

7-Final Step: Torch or bake for 4 to 5 minutes until toasted. Slice with a serrated knife and serve immediately. Store leftovers in the freezer.