3 egg whites
1/4 teaspoon cream of tartar
3/4 cup white sugar
Blueberry Cream Pie Ice Cream, softened (or peach, or even vanilla)
sliced fresh peaches
Beat egg whites until frothy. Beat in Cream of tartar. Slowly add sugar while beating and continue to beat until stiff peaks form. Cover a baking sheet with parchment paper (or foil) and mark 4 inch circles. Spread meringue onto paper within the circle making it thinner in the center and bringing up the edges to make a rim. Bake in a preheated 250 deg oven about 1 hour or until firm and lightly browned. Turn off oven and allow to cool. Remove, peel off paper and store in an airtight container.
When ready to serve, scoop ice cream into meringues. Sprinkle with peaches and blueberries. Serve at once.