How to Make It
Line a 1-qt. bowl (about 7 inches in diameter) with plastic wrap, allowing 2 to 3 inches to extend over sides. Pack ice cream into bowl, and freeze until very firm.
Preheat oven to 350°F. Beat butter and 1 cup sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour and next 3 ingredients in a small bowl; add to butter mixture, blending well. Stir in vanilla.
Spoon batter into a greased and floured 8-inch round cake pan. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to a wire rack, and cool completely (about 1 hour).
Increase oven temperature to 500°F. Place brownie layer on an ovenproof serving dish. Invert bowl of ice cream onto brownie layer; remove bowl, leaving plastic wrap on ice cream. Place cake in freezer.
Beat egg whites at medium speed with an electric mixer until foamy; gradually beat in remaining
1 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Remove cake from freezer. Remove and discard plastic wrap. Spread meringue over surface, sealing edges.
Bake at 500°F for 2 to 3 minutes or until meringue peaks are lightly browned. Serve immediately.
After meringue is sealed, the dessert can be returned to the freezer for up to 1 week and baked just before serving.