1. Begin by prepping your cake base. Place the sponge or pound cake on a baking sheet or oven-safe serving platter.
2. Quickly spread the softened ice cream over the cake to form a dome. Work fast to prevent the ice cream from melting. Return to the freezer and freeze until very firm, at least 4 hours or overnight.

3. Preheat your oven’s broiler or prepare your kitchen torch.
4. In a large bowl, beat the egg whites with cream of tartar until soft peaks form.
5. Gradually add the sugar while continuing to beat until the mixture forms stiff, glossy peaks. Add in the vanilla extract and blend until combined.
6. Remove the ice cream and cake from the freezer. Cover the ice cream dome completely with the meringue mixture, making sure there are no gaps.
7. If using a broiler, broil for 2-3 minutes until the meringue is golden brown. If using a torch, torch the meringue until golden brown all over.
8. Serve immediately, slicing with a knife dipped in warm water for ease.
Variations & Tips:
– Feel adventurous with flavors? Match your ice cream to the season—pumpkin in the fall, peppermint during the holidays, or a bright sorbet for the summer.
– If you’re not a fan of sponge cake, try a brownie base for a double dose of decadence.
– Looking to save time? You can use a store-bought cake as the base and still achieve a stunning dessert.
– If you don’t have a kitchen torch and are nervous about the broiler, try freezing the meringue-covered dessert and then let it sit for 5 minutes before serving for a similar contrast without the need for browning.