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Ice Cream Sandwich Dessert

Serves: 10

   2 packages (8" square pan size) brownie mix
   1 cup semi-sweet 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 (don't use margarine)
   1/3 cup semi-sweet chocolate chips
   2 cups powdered sugar
   1/2 teaspoon vanilla extract

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Prepare brownie mixes according to directions on package, adding chocolate chips to batter. Pour into two 9-inch greased springform pans or two 9-inch round cake pans. Bake at 350° F. for 25-30 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes. Remove from pans to a wire rack to cool completely. Freeze for 2 hours or until firm enough to handle easily.

Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic wrap and freeze until set. For longer storage, wrap in foil, label, and freeze for up to 2 months.

Remove from freezer 15 minutes before serving. Make chocolate sauce by combining 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. Drizzle with chocolate sauce.

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