I found this recipe for the basic idea of Baked Alaska years ago in an old cookbook from my Swedish Grandma. I changed things so it worked for me and have done it for years and it is always the hit of every party.
2 containers of ice cream–any flavor, but I will use vanilla and chocolate to make this explanation simple.You can experiment and make it your personal favorite. I usually put mocha in first, then vanilla and chocolate last.
Brownie mix or recipe for one small round pan of brownies.
5 egg whites, 1/2 cup white sugar
Using a brownie mix or your favorite brownie recipe, make a round cake pan of brownies. Bake according to directions and cool. Turn brownies onto wax paper.Let cool completely.
Using a bowl of your choice, line with plastic wrap.(In the pictures I used foil, because I had no plastic wrap) Now soften ice cream a little so you can work with it. Scoop spoons of vanilla out and push down into bowl, continue and put a layer of chocolate ice cream.
Fill bowl to almost the top, but leave room for the brownie. Put cooled brownie on top of last layer. The bowl should be full of ice cream and the brownie will go on top but a little inside.Cover and freeze for 8 to 12 hours. Ice cream needs to be very hard so when it is baked it wont melt.
Mix the egg whites until frothy and then add sugar, mix until stiff peaks.
Take ice cream bowl topped with brownie out of freezer, turn upside down onto plate and remove bowl and plastic wrap, Use an ovenproof plate or whatever you have that will work well in the freezer.
Frost with egg whites. Freeze 3 more hours. Remove from freezer and if you need to move to an ovenproof sheet or pan for baking.
Preheat oven to 450 degrees.
Take cake out and put directly into oven. Let bake for approximately 6-8 minutes or until meringue is done. Remove from oven and serve.