First Step: Soften the ice cream for 10 minutes and line a 9-inch, 2.5-quart bowl with plastic wrap to make shaping easier.

Second Step: Beat the softened ice cream until it’s creamy, then spread it into the lined bowl, cover it, and freeze for 8 hours to 3 days to get that perfect dome shape.

Third Step: Preheat your oven to 350°F (177°C), grease and line a 9-inch round cake pan with parchment paper, then bake the brownie batter for 32-38 minutes until a toothpick comes out mostly clean. Let it cool completely before removing from the pan.

1- Remove the ice cream dome from the freezer and place the cooled brownie layer on top, then cover and freeze for 30 minutes to set.

2- Prepare the meringue by whisking the egg whites, sugar, and cream of tartar over simmering water until the sugar dissolves, which takes about 4 minutes. Beat in the vanilla extract with an electric mixer until stiff, glossy peaks form.

3- Preheat the oven to 450°F (232°C) if you’re baking the meringue instead of using a torch.

4- Remove the ice cream and brownie dome from the freezer, unwrap, and invert it onto a heatproof plate or baking sheet.

5- Spread the meringue thickly over the ice cream, making peaks and swirls to cover everything completely.

6- Toast the meringue with a kitchen torch or bake in the oven for 4-5 minutes until it’s nicely browned.

7- Slice with a serrated knife and serve immediately; store any leftovers in the freezer to keep that creamy texture.