3 pints of ice cream or non dairy ice cream
1 box brownie mix – we used Aldi’s Gluten free
½ cup of granulated sugar
About an hour or so before you begin the recipe, take your ice cream out of the freezer to soften. We used 3 pints of dairy free ice cream. 2 mocha fudge and 1 chocolate. Once the ice cream is softened, line a 1.5 quart bowl with foil or plastic wrap.
Follow your brownie recipe with one change – instead of 2 eggs (or whatever number your mix calls for), you’ll need 4. Add one of the eggs to the batter. Then, you’re going to separate the remaining three eggs. Put the egg whites into a clean bowl and the three yolks into the brownie batter. Mix the yolks into the batter and bake your brownies. Place the bowl of egg whites in the refrigerator.
When you’re ready to assemble, preheat the oven to 500 degrees. Using an 8” bowl (or whatever your bowl size is) as a template, cut out your brownie layer. Place it on an oven proof tray or foil lined sheet pan.
Mix your egg whites on high speed, gradually adding sugar until you’ve added 3 tbsp and stiff peaks have formed.
Place the brownie round on the your oven ready surface, then unmold the ice cream over top, making sure it lines up as much as possible. Use a wide icing knife or small spatula to completely cover the brownie and ice cream with your meringue. Bake for 2 minutes and serve immediately. Enjoy!