Ingredients
Dry
- 0.75 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder (Dutch-processed preferred)
- 0.75 cup granulated sugar (divided for brownie and meringue)
- 0.5 tsp baking powder
- 0.25 tsp fine sea salt
- 0.25 tsp cream of tartar
Other
- 1 pints vegan vanilla ice cream (softened slightly)
- 1 pints vegan chocolate ice cream (softened slightly)
- 0.75 cup vegan edible chocolate chip cookie dough (rolled into bite-sized balls)
Wet
- 0.75 cup almond milk (unsweetened, room temperature)
- 0.33 cup melted coconut oil (or melted vegan butter)
- 1.5 tsp vanilla extract
- 0.75 cup aquafaba (liquid drained from a can of unsalted chickpeas, chilled)
Method
- 1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan lined with parchment paper.
- 2. In a bowl, whisk together the flour, cocoa powder, 0.5 cup of granulated sugar, baking powder, and salt. Stir in the almond milk, melted coconut oil, and 1 teaspoon of vanilla extract until a smooth brownie batter forms.
- 3. Spread the brownie batter evenly into the prepared pan and bake for 18–20 minutes until set. Let cool completely, then trim to fit the base of a 1.5-quart mixing bowl or dome mold.
- 4. Line a 1.5-quart round bowl with plastic wrap, leaving overhang on the sides. Spread the softened chocolate ice cream into the bottom, scatter half of the cookie dough bites, then layer the vanilla ice cream and remaining cookie dough bites on top. Level the surface.
- 5. Place the cooled brownie round directly on top of the ice cream layer. Cover tightly with plastic wrap and freeze for at least 4 hours, preferably overnight, until solid.
- 6. To make the vegan meringue, add the chilled aquafaba and cream of tartar to a clean stand mixer bowl. Whip on high speed for 5 minutes until soft peaks form. Gradually add the remaining 0.25 cup of sugar, one tablespoon at a time, followed by 0.5 teaspoon of vanilla, whipping until stiff, glossy peaks hold.
- 7. Remove the frozen dome from the freezer, invert onto an oven-safe serving plate or platter, and discard the plastic wrap.
- 8. Quickly spread or pipe the aquafaba meringue completely over the frozen ice cream and brownie base, ensuring no gaps remain to insulate the ice cream.
- 9. Use a kitchen culinary torch to toast the meringue to a golden brown all over (or bake at 500°F / 260°C for 2–3 minutes watching closely). Slice immediately with a warm, sharp knife and serve.
Chef's notes
Ensure the aquafaba is completely cold before whipping for the best volume and stability. You can also reduce 1 cup of liquid from a chickpea can down to 3/4 cup in a saucepan beforehand and let it chill for an even stronger meringue structure.