Combine graham cracker crumbs, melted butter, and brown sugar in a bowl and mix until completely combined. Spoon the mixture into the bottom of a parchment paper lined loaf pan and press firmly into place.

Soften 1 pint of chocolate ice cream and pour over the graham cracker crust. Freeze until firm (about 15-20 minutes). 

Soften 1 pint of vanilla ice cream and stir in the semi sweet chocolate chips. Spread the vanilla ice cream over the chocolate ice cream and freeze until completely hardened (about 2-3 hours or overnight).

In the bowl of a stand mixer, whisk together the egg whites and granulated sugar. Place the bowl over a pot of boiling water (a double boiler) and heat, whisking occasionally, until the mixture is hot and the sugar has dissolved.

Remove the bowl from the boiling water, return it to the stand mixer, and whip until stiff peaks form and the frosting has cooled to room temperature. Add the vanilla extract and whip until just combined.

Remove the cake from the freezer and spread a generous helping of the meringue over the top. Toast with a chef's torch.