Let ice cream soften on counter top for about 10 to 15 minutes. Line 4 ramekins with plastic wrap. Fill base of ramekins with one flavor, spreading it out evenly on the bottom. Finish with the second layer, smoothing evenly over the bottom layer. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 1 hour.
To make the brownies, preheat oven to 350ºF. Line a 8-inch square brownie pan with parchment, letting two opposite ends hang over by a few inches so the finished brownie can be lifted out.
Whisk together the ground flax and water in a medium bowl. Set aside. In a large bowl, mix together the flour, almond flour/meal, cocoa powder, instant coffee, salt, and baking soda. In a double boiler or microwave, melt coconut oil and half the chocolate chips. Stir together. When completely melted, add remaining chocolate chips and stir. When everything is melted and combined, mix in sugars, milk, and vanilla. Pour wet ingredients into the large bowl with the dry ingredients and stir just until combined without over mixing.
Empty batter into prepared pan and spread evenly. Bake for 30 to 35 minutes, until the corners are firm to the touch and a knife inserted into center comes out clean. Remove pan from oven and let brownies cool in the pan for at least 30 minutes. Using the edges of parchment paper, lift brownies out of pan. Use a 3-inch round cookie cutter to carefully cut brownie circles for the bottom of the Baked Alaska. Place rounds on parchment covered plate, cover and chill. To make the meringue, place all the ingredients in a bowl and beat with an electric mixer using the wire whisk attachment. Beat for about 6 to 7 minutes, or until stiff peaks form. Don’t be discouraged initially, the brownish liquid will start to thicken and turn white around the 4 to 5 minute mark.
Turn the broiler on high. Line a baking tray with parchment. Remove ramekins from freezer. Un-mold the ice cream by pulling on the plastic wrap to remove from it from the ramekin. Place brownie circles on the tray, several inches apart. Place one ice cream stack onto each brownie round. Working quickly, cover the ice cream and brownies completely with the meringue, using the back of spoon to make swirly peaks. Place tray in oven for one to two minutes, or until peaks start to turn brown. Alternatively, you can use a culinary propane torch to brown meringue. Remove from oven. Use a spatula to plate and serve immediately or freeze until ready to serve.
