Giant Ice Cream Sandwich Recipe

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Giant Ice Cream Sandwich Recipe
Giant Ice Cream Sandwich Recipe photo by Taste of Home
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Giant Ice Cream Sandwich Recipe

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5 1 1
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"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."
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + freezing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + freezing

Ingredients

  • 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
  • CHOCOLATE SAUCE:
  • 1/3 cup evaporated milk
  • 1/4 cup butter, cubed
  • 1/3 cup semisweet chocolate chips
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

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 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.
Originally published as Giant Ice Cream Sandwich in Quick Cooking March/April 2000, p16

  • 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
  • CHOCOLATE SAUCE:
  • 1/3 cup evaporated milk
  • 1/4 cup butter, cubed
  • 1/3 cup semisweet chocolate chips
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  1. 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.
  2. 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.
  3. 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.
  4. For chocolate sauce, in a small saucepan, combine the milk, butter 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.
Originally published as Giant Ice Cream Sandwich in Quick Cooking March/April 2000, p16

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amk4985 User ID: 5118881 22510
Reviewed Aug. 7, 2013

"Family loved it!"

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