Line two 1-cup ramekins with plastic wrap. Scoop the ice cream into the ramekins, pressing down firmly and making the top even. Crumble 2 brownies on top of each ramekin and press down firmly. Cover and put in the freezer for at least 1 hour.

Before serving, beat the egg whites and cream of tartar on high speed until the cream of tartar is fully dissolved and the egg whites are very foamy. Gradually beat in the sugar, then continue to beat for 3-4 minutes or until very stiff peaks form.

Invert the ramekins onto a heat-proof plate or platter, remove the plastic wrap, and cover entirely with the meringue, making sure to seal the entire thing.

Using the back of a spoon, create peaks in the meringue. Brown the meringue with a kitchen torch or under the broiler with the rack positioned 12 inches from the heating element for about 3 minutes.