You’ll need both an eight-inch round cake pan and an eight-inch bowl for this recipe with these quantities (adjust accordingly if you want to make it bigger or smaller). Once you make the meringue, you have to spread it on the ice cream right away, but you can return the entire cake to the freezer until ready to serve. It’s easier than it looks and once you make this once, you’ll make it again and again! I loved this with Mehadrin’s Peanut Butter Swirl Frozen Yogurt, but you can definitely mix-and-match your own flavors.
Preheat oven to 350 degrees Fahrenheit. Line an eight-inch round pan with parchment paper and grease.
Mix brownie batter according to package instructions. Pour the batter (about half of it) into the prepared pan. Bake for about 25 minutes.
Pour the remaining batter into another baking pan. This extra batter will become the brownie crunch.
Run a fork through the brownie batter every 10-15 minutes as it bakes. Keep baking and crumbling until crumbs are dry.
Remove frozen yogurt from refrigerator and let thaw slightly.
Line your eight-inch bowl with plastic wrap. Pack the first quart of yogurt down.
Top with the chocolate crunch and pack down. Then, top with remaining quart of yogurt. This should fill the bowl perfectly.
Cover with plastic wrap and freeze until firm, about three to four hours.
To assemble, remove ice cream from bowl.
Remove bottom piece of plastic wrap and place ice cream dome on top of brownie (brownie should NOT still be in the cake pan. You can turn the cake pan upside down and keep it there). Return to freezer.
Prepare Italian meringue (instructions below) and spread on cake. Use a torch to toast (skip this step if you don’t own a torch). Keep frozen until ready to serve.
In a saucepan, bring sugar and water to a boil. Boil for four minutes.
Meanwhile, beat egg whites with cream of tartar in the bowl of an electric mixer until foamy. Slowly pour in boiling sugar with mixer running.
Once done, raise speed to high and beat for seven minutes.