Ice Cream Sandwich Dessert

Serves: 10
Total Calories: 420


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


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.

Nutritional Facts:

Serves: 10
Total Calories: 420
Calories from Fat: 191

This Ice Cream Sandwich Dessert recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.

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