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1
Line a 9 by 5-inch loaf pan with plastic wrap.
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2
Place the softened ice cream into the loaf pan and spread evenly.
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3
Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.
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4
After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat.
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5
Stir just until the sugar dissolves, about 5 minutes.
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6
Clip on a candy thermometer and bring the mixture to 240 degrees F.
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7
While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes.
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8
When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk.
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9
Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes.
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10
Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap.
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11
Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge.
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12
Use a propane torch to brown the meringue all over.
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13
Serve immediately.
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14
May be frozen once the meringue has browned.
