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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I was an inexperienced cook when I married, relates Charlene Turnbull, Wainwright, Alberta. A good friend, who was a cooking inspiration to me, shared many of her recipes, including this scrumptious dessert. It's handy to pull out of the freezer for unexpected guests. Ingredients:
2 packages fudge brownie mix (8-inch square pan size) |
1 cup (6 ounces) semisweet 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, cubed |
1/3 cup semisweet chocolate chips |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. 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.
2. Bake at 350° for 25-30 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.
3. 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 the freezer 10-15 minutes before serving.
4. 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. Yield: 10-12 servings.
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