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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."
  • Total Time
    Prep: 15 min. Bake: 25 min. + freezing
  • Makes
    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.

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Reviews

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Average Rating:
  • amk4985
    Aug 7, 2013

    Family loved it!