1/2 c. English toffee bits or almond brickle chips
Chocolate Sauce-
1/3 c. evaporated milk
1/4 c. butter (no substitutes)
1/3 c. semisweet chocolate chips
2 c. powdered sugar
1/2 tsp. vanilla
Instructions
Prepare the brownie mixes according to package directions, adding chocolate chips to batter. Pour into two Pam sprayed 9-inch spring form pans or two 9-inch round cake pans. Bake at 350 degrees 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 freezer 10-15 minutes before serving.
For chocolate sauce, combine milk, butter and chocolate chips in a saucepan. Heat until chips are melted; stir until smooth. Stir in powdered sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.
Originally Submitted
1/13/2014
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