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. |
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