Grease a loaf pan with oil and line it with plastic wrap. Place scoops of chocolate and vanilla ice cream into the pan to create a polka dot effect. Add enough ice cream to fill the pan about 80% full.

Place a sheet of plastic wrap on top and press down to remove any air from between the scoops of ice cream. Remove the plastic wrap and sprinkle the crushed cookies on top. Press down with a clean sheet of plastic wrap. Fold the edges of plastic wrap on top of the filling and place the pan in the freezer for 30 minutes, until the ice cream has fully set.

Remove the plastic wrap from the surface and cover the cookies in a thin layer of ice cream. Slice the chocolate cupcakes and completely cover the ice cream. Cover with a clean sheet of plastic wrap and place in the freezer until firm, 2 hours or up to overnight.

Place the egg whites and cream of tartar in a bowl and whip on high speed with an electric mixer for 2 minutes. Gradually add the sugar while whipping until stiff peaks form.

Remove the plastic wrap from the surface, then turn the ice cream out onto a plate lined with parchment paper. If you’re having trouble removing it from the pan, warm the pan with a hot cloth. Remove the remaining plastic wrap from the ice cream and spread an even layer of meringue over the entire surface. Place a large mound of meringue at one end to make the polar bear’s head.

Place the remaining meringue in a piping bag filled with a round tip, and pipe on the ears, nose, arms, legs and tail. Stick some sliced almonds into the hands and feet to create claws and stick some dried blueberries onto the face to create the eyes and nose. Return this to the freezer for 3 hours.

Clean the edges of the parchment paper with a damp paper towel. Using a kitchen blow torch, brown the edges of the meringue. Serve immediately and store the leftovers in the freezer.