Giant Ice Cream Sandwich

This scrumptious dessert is handy to pull out of the freezer for unexpected guests.


10 to 12 servings

Sandwich Ingredients

2 packages fudge brownie mix (8-inch square pan size)
1 cup (6 ounces) semi-sweet chocolate chips
4 cups vanilla ice cream, softened
1/2 cup English toffee bits or almond brickle chips

Chocolate Sauce Ingredients

1/3 cup evaporated milk
1/4 cup butter, cubed
1/3 cup semisweet chocolate chips
2 cups confectioners' (powdered) sugar
1/2 teaspoon vanilla extract


Preheat oven to 350°F (177°C). Grease two 9-inch springform pans or two 9-inch round baking pans with Pan Release or cooking spray.

Prepare brownie batter according to package directions; stir in chocolate chips. Pour into two prepared pans.

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling 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 to 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.

Preparation Time: 15 minutes
Bake Time: 25 minutes + freezing

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