For the Filling:

• Remove the ice creams from the freezer until it's soft enough to scoop easily but not too runny. While it's softening, lightly oil an 8- to 9-inch-wide bowl and line it with plastic wrap, leaving some overhang.
• Cut the chocolate cake into ½-inch-thick pieces. When the ice cream is soft, put a layer of chocolate brownie ice cream scoops in the bowl. Press down gently with a spatula to fill any gaps. Then, add 2 layers of vanilla ice cream scoops and smooth the top with the spatula. Finally, top the layers with slices of chocolate cake. Freeze for 4-5 hours or overnight.

For the Meringue:

• When you're ready to serve, put egg whites and cream of tartar in a stand mixer bowl with the whip attachment. Beat on medium until it's frothy and doubled in size, around 2 minutes. Gradually add sugar while beating. Keep beating until it's stiff and shiny, about 6 – 8 more minutes.

For the Serving:

• Take the ice cream bowl out of the freezer, unwrap the bottom, and place it on the glass pedestal. Flip it over so the ice cream comes out. Take off the plastic carefully.
• Cover the ice cream with meringue, making sure it's all covered.
• Use a kitchen torch to brown the meringue.
• Serve it right away. If you have leftovers, cover them loosely with plastic wrap and freeze for up to a week.