Make cake according to the box. If you prefer to make your own cake batter, or buy the cake already made, that is fine too.
Once the cake is baked and out of the oven, let cool.
Once the cake is completely cooled, it’s time to layer on the ice cream. Not knowing what I was doing I let the ice cream soften, dumped it into a bowl, whipped it and then spread it onto the cake. However I learned that if you purchase the ice cream that comes in the box, you can simply slice the brick of ice cream in half and just lay the pieces on the cake.
Notes: If you find your cake is too big, feel free to trim it down and then layer the ice cream on top.
Keep layered cake in the baking dish, cover and place in freezer overnight. If you are in a time crunch, then place into freezer until meringue is made and oven is preheated.
Preheat the oven to 500 degrees.
To make the meringue, place the egg whites in a stainless steel or glass bowl. Add the cream of tartar and the vanilla. Beat the mixture until soft peaks form. Drizzle in the sugar while continuing to beat until stiff peaks form.
With a spatula, spread the meringue on the cake and ice cream, completely sealing both from the heat. The meringue will act as insulation from the heat. Any thin areas in the meringue will allow heat to seep through.
Form your peaks! This is a chance for you to get creative. We took our spatula and basically splattered some of the meringue on top to form ours.
Bake for three minutes or until the meringue starts to brown.
Slice and serve immediately or return to the freezer to serve later.
Depending on your schedule and time frame, you can prepare the cake and ice cream layer a day before making the meringue. In fact, it is highly recommended.