Ingredients
2 packages fudge brownie mix (8-inch square pan size)1 cup semisweet chocolate chips4 cups vanilla ice cream, softened1/2 cup English toffee bits or almond brickle chipsCHOCOLATE SAUCE:1/3 cup evaporated milk1/4 cup butter, cubed1/3 cup semisweet chocolate chips2 cups confectioners’ sugar1/2 teaspoon vanilla extract
Preparation
Prepare brownie batter according to package directions; stir in chocolate chips. Pour into two greased 9-in. springform pans or two 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted in 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; freeze until set. May be frozen for up to 2 months. Remove from the freezer 10-15 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.
