4 3” rounds of cake (or frozen waffles)
4 scoops of ice cream (or entire tubs of single-serving ice creams)
3 egg whites
½ cup sugar
½ tsp cream of tartar
Place the ice cream on the cake rounds, leaving about 1/4 “ of cake clear around the edges. Freeze for at least 2 hours, until thoroughly firm.
Make a meringue by placing the egg whites, sugar, and cream of tartar in a heatproof mixing bowl over a pot of barely simmering water. Whisk constantly until the mixture is warm, about 120F, about 3 minutes. Using a stand mixer or a handheld mixer, beat the mixture on medium high speed for about 4 minutes, until billowy.
Remove the cakes from the freezer and spread the meringue on them, either by piping the meringue over, or by spreading it on with a spatula or small knife. Immediately freeze again for at least 2 hours and up to 2 days.
Heat the oven to about 500F. Remove the cakes from the freezer, place on an ovenproof baking sheet and place into the oven. Rotate as needed to brown the meringue. The meringue should have white spots, brown spots, and darker spots. Serve immediately.