1 box (18.3 ounces) brownie mix or your favorite brownie recipe
3 cups DREYER'S or EDY'S GRAND Real Strawberry Ice Cream, slightly softened
3/4 cup pasteurized egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
PLACE six 8-ounce custard cups on baking sheet; set aside.
SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.
PREPARE brownie mix according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter.
PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.
BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form. Slowly add sugar and vanilla extract; continue beating until glossy peaks form.
REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly ½-3/4 cup each), covering the top completely and swirling the meringue into a high dome.
PREHEAT oven to 500° F.
BAKE for 2 minutes or until meringue is browned. Serve immediately.