This recipe was featured during The Historic Inns of Rockland, Maine's 2005 Pies on Parade Inn to Inn Tour in celebration of National Pie Day, January 23. Reprinted with permission.
- 1-1/2 pints chocolate ice cream (slightly softened)
- 1 pint mocha or coffee ice cream
- 1 15- or15-1/2 oz. package brownie mix
- 4 egg whites at room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2/3 cup sugar
2. Remove bowl from freezer. Spoon mocha ice cream into center of chocolate ice cream. Cover with plastic wrap and freeze until firm (about 5 hours, at least).
3. Meanwhile, prepare brownie mix as label directs for cake-like brownies, but use a 9-inch round cake pan and bake 30 minutes. Cool.
4. Place brownie on foil lined cookie sheet. Remove ice cream from freezer and discard plastic cover. Invert bowl on top of brownie and peel off plastic liner. Freeze until needed.
5. Preheat oven to 500 degrees Fahrenheit. To prepare meringue: 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. Whites should stand in stiff, glossy peaks.
6. Remove ice cream cake from freezer. Spread meringue over ice cream cake, being sure that brownie is completely sealed around the bottom with meringue. Bake 4 to 5 minutes until meringue is lightly browned. Serve immediately.
