Giant Ice Cream Sandwich - cooking recipe

Ingredients
    2 (20 ounce) packages brownie mix
    1 cup semisweet chocolate morsel
    4 cups vanilla ice cream, softened
    1/2 cup English toffee bits or 1/2 cup almond brickle chips
    CHOCOLATE SAUCE
    1/3 cup evaporated milk
    1/4 cup butter
    1/3 cup semisweet chocolate morsel
    2 cups confectioners' sugar
    1/2 teaspoon vanilla extract
Preparation
    Prepare the brownie mixes according to package directions, adding chocolate morsels to batter.
    Pour into two greased 9-inch springform pans or two 9-inch round cake pans.
    Bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
    Cool for 10 minutes before removing from pans to wire racks to cool completely.
    Freeze for 2 hours or until easy to handle.
    Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic wrap; freeze until set. May be frozen for up to 2 months.
    Remove from freezer 10-15 minutes before serving.
    For chocolate sauce, combine milk, butter and chocolate morsels in a saucepan. Heat until morsels are melted; stir until smooth.
    Stir in confectioners sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.

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