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Giant Ice Cream Sandwich

 Giant Ice Cream Sandwich
"I was an inexperienced cook when I married," relates Charlene Turnbull, Wainwright, Alberta. "A good friend, who was a cooking inspiration to me, shared many of her recipes, including this scrumptious dessert. It's handy to pull out of the freezer for unexpected guests."
10-12 ServingsPrep: 15 min. Bake: 25 min. + freezing


  • 2 packages fudge brownie mix (8-inch square pan size)
  • 1 cup (6 ounces) semisweet chocolate chips
  • 4 cups vanilla ice cream, softened
  • 1/2 cup English toffee bits or almond brickle chips
  • 1/3 cup evaporated milk
  • 1/4 cup butter, cubed
  • 1/3 cup semisweet chocolate chips
  • 2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • Prepare brownie batter according to package directions; stir in
  • chocolate chips. Pour into two greased 9-in. springform pans or two
  • 9-in. round baking pans.
  • Bake at 350° for 25-30 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 the freezer 10-15 minutes
  • before serving.
  • For chocolate sauce, in a small saucepan, combine the milk, butter

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Giant Ice Cream Sandwich (continued)

Directions (continued)

  • and chocolate chips. Cook until chips are melted; stir until smooth.
  • Stir in confectioners' sugar and vanilla. Cut the ice cream sandwich
  • into wedges; serve with chocolate sauce. Yield: 10-12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.