Freeze your shape. Line a bowl with plastic wrap, scoop in the dairy free ice cream, press it down firmly, and freeze until rock solid. Overnight is safest.

Prep the cake base. Put your vegan cake round on a baking sheet lined with parchment. If your cake is taller than about 1 inch, slice it thinner.

Combine and freeze again. Pop the ice cream dome out of the bowl using the plastic wrap, set it on the cake, then freeze the whole thing again for at least 1 hour.

Whip the aquafaba meringue. Drain the chickpeas and save the liquid. Measure about 1/2 cup aquafaba into a clean mixing bowl. Whip until foamy, add cream of tartar if using, then slowly rain in the sugar while beating until you get stiff, glossy peaks. Mix in vanilla and salt at the end.

Seal it completely. Spread the meringue all over the frozen ice cream and cake, all the way down to the parchment. Make swoops with the back of a spoon.

Toast fast. Use a kitchen torch to brown the meringue.