This dessert can be prepared a few days before a party. Then let the ice cream bomb (without the meringue) soften in the refrigerator for about 20 minutes, until you can slice it. Turn it out onto a serving tray. Then freeze the ice cream bomb for 10 minutes so the surface can harden so the meringue doesn’t fall off. You have to work fast when you pipe the meringue since the ice cream melts. You will need a blow torch to cook the meringue.