"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."
Giant Ice Cream Sandwich
Giant Ice Cream Sandwich
Prep Time
15 min
Cook Time
25 min
Yield
10-12 servings
Ingredients
- 2 packages fudge brownie mix (8-inch square pan size)
- 1 cup 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 in 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; 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.
