1-First Step: Bake the brownie base Prepare enough brownie batter for a 9-inch pan, then bake it according to your recipe or mix directions. Let it cool completely before moving on. A warm base can soften the ice cream too soon, so patience helps here.

2-Second Step: Shape the ice cream layer Let your two 1.5-quart containers of ice cream soften just enough to be moldable, but not melty. Scoop or pack the ice cream into a dome or thick layer that fits the brownie base. If needed, use plastic wrap to help shape it neatly. Place the shaped ice cream on a parchment-lined tray and freeze until firm, usually 2 to 4 hours.

3-Third Step: Add the ice cream to the brownie Set the frozen ice cream layer on top of the cooled brownie base. Work fast here so it stays solid. Press lightly so the layers stick together, then return the dessert to the freezer while you make the meringue.

4-Fourth Step: Whip the meringue In a clean bowl, beat the 4 egg whites with 1/2 teaspoon cream of tartar until foamy. Slowly add the 1 cup granulated sugar, a little at a time, while beating. Keep going until the mixture forms stiff, glossy peaks. Beat in the 1/2 teaspoon pure vanilla extract at the end.

5-Fifth Step: Cover the dessert completely Remove the frozen cake from the freezer and spread or pipe the meringue over every bit of the ice cream, sealing the edges down to the brownie base. This is the most important part of a successful homemade Baked Alaska because the meringue acts like a protective blanket.

6-Sixth Step: Freeze before baking Freeze the fully assembled dessert for at least 2 hours, or overnight if you are planning ahead. The colder the dessert, the better it will hold up in the oven.

7-Seventh Step: Brown the meringue Preheat your oven to 475°F to 500°F. Set the Baked Alaska on a sturdy sheet pan and bake for 3 to 5 minutes, just until the meringue turns golden brown. Watch it closely. Every oven behaves a little differently, and this step happens fast.

8-Final Step: Slice and serve right away Take it out of the oven and serve immediately with a hot knife for clean slices. The inside should still be cold, creamy, and a little dramatic when the spoon or knife cuts through the layers. If you want a little extra flair, you can add a quick torch finish instead of baking, or even try a safe flambé if you are comfortable with that style of presentation.