Ingredients Edit

Meringue Edit

Directions Edit

  1. Line a 1½-quart mixing bowl with plastic wrap.
  2. With back of large spoon, spread chocolate ice cream to line bowl, being sure ice cream comes to top of bowl.
  3. Freeze one hour.
  4. Remove bowl from freezer.
  5. Spoon mocha ice cream into center of chocolate ice cream.
  6. Cover with plastic wrap and freeze until firm (about 5 hours, at least).
  7. Meanwhile, prepare brownie mix as label directs for cake-like brownies, but use a 9-inch round cake pan and bake 30 minutes.
  8. Cool.
  9. Place brownie on foil lined cookie sheet.
  10. Remove ice cream from freezer and discard plastic cover.
  11. Invert bowl on top of brownie and peel off plastic liner.
  12. Freeze until needed.
  13. Preheat oven to 500°F.

Meringue Edit

  1. In small bowl, beat egg whites with salt and cream of tartar at high speed until soft peaks form. Gradually beat in sugar until completely dissolved.
  2. Whites should stand in stiff, glossy peaks.
  3. Remove ice cream cake from freezer.
  4. Spread meringue over ice cream cake, being sure that brownie is completely sealed around the bottom with meringue.
  5. Bake 4 to 5 minutes until meringue is lightly browned.
  6. Serve immediately.
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