Giant Ice Cream Sandwich

• 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

1. Prepare the brownie mixes according to package directions, adding chocolate morsels to batter.
2. Pour into two greased 9-inch springform pans or two 9-inch round cake pans.
3. Bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. Freeze for 2 hours or until easy to handle.
6. 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.
7. Remove from freezer 10-15 minutes before serving.
8. For chocolate sauce, combine milk, butter and chocolate morsels in a saucepan. Heat until morsels are melted; stir until smooth.
9. Stir in confectioners sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.

brownie mix, semisweet chocolate morsel, vanilla ice cream, toffee bits, chocolate sauce, milk, butter, semisweet chocolate morsel, sugar, vanilla extract

Taken from www.food.com/recipe/giant-ice-cream-sandwich-162314 (may not work)