Giant Ice Cream Sandwich Recipe

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Giant Ice Cream Sandwich

Name: Jennifer Miller
Base: Andrews AFB
Recipe: SAVE RECIPE Ingredients Nutrition SERVINGS 10-12 UNITS US 2 (20 ounce) packages brownie mix 1 cup semisweet chocolate morsel 4 cups vanilla ice cream, softened 1⁄2 cup English toffee bits or 1⁄2 cup almond brickle chips CHOCOLATE SAUCE 1⁄3 cup evaporated milk 1⁄4 cup butter 1⁄3 cup semisweet chocolate morsel 2 cups confectioners' sugar 1⁄2 teaspoon vanilla extract Directions Prepare the brownie mixes according to package directions, adding chocolate morsels to batter. Pour into two greased 9-inch springform pans or two 9-inch round cake pans. Bake at 350 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 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 morsels in a saucepan. Heat until morsels are melted; stir until smooth. Stir in confectioners sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.