Either make your favorite homemade brownies, mix some from a box or purchase ready-made brownies. Depending on how much time you want to put into this, they will all work.
6 scoops of ice cream
You can make your "Alaskas" any flavor you want. Choose a fun ice cream flavor or even more than one. For my latest batch of Alaskas, I chose English toffee ice cream and bananas foster flavors. You can do anything from mint to vanilla. It's all up to you.
6 Tbl of "sauce"
Again, you choose your flavor. You're looking for ice cream topping, either gourmet or everyday. Chocolate sauce is probably the favorite, but you can do caramel or even strawberry. Let your imagination run wild.
2 egg whites
1/2 cup white sugar
Assembling your Alaskas:
Scoop rounded mounds of ice cream onto a cookie sheet and put them in the freezer until they harden. You can do this ahead of dinner for serving later as dessert. When you are ready to assemble the dessert, put a brownie in the bottom of each of six ovenproof ramekins. Set aside.
Make the meringue. Whip the egg whites and a pinch of salt on High with your mixer until stiff but not yet shiny. This should only take 1 to 2 minutes. Then start to add the sugar one tablespoon at a time and keep the mixer running. Add the final bit of sugar and stop the mixer when the egg whites have fluffed up and are very stiff and shiny. They should hold a stiff peak when you pull the beaters out.
Lift your ice cream mounds off the cookie sheet and place one on top of each brownie. Drizzle on a tablespoon of sauce for each.
Now mound the meringue over each dish so you completely cover the ingredients inside. Each finished product should look like a little igloo.
Place the ramekins on a clean cookie sheet and bake them at 400 degrees for 3 to 5 minutes until they are lightly browned.
CAREFULLY remove them from the cookie sheet and let the dish edges cool down a bit (cool enough so you can hold it), but be sure to serve them right away or the meringue will turn to glue.