Ice Cream Sandwich Sundae

• 1 (15 ounce) package fudge brownie mix
• 2/3 cup water
• 1/2 cup oil
• 2  eggs
• 1 cup semi-sweet chocolate chips (optional)
• 1/2  gallon (8 cups) any flavor ice cream, slightly softened

          Topping:

• 2 cups  powdered sugar
• 2/3 cup semi-sweet chocolate chips
• 1 cup evaporated milk
• 1/2 cup margarine or butter
• 1 teaspoon vanilla

Method

Heat oven to 350°F. Line two 12 inch pizza pans with foil. A baking sheet is fine if it has a rim.

In large bowl, combine brownie mix, water, oil, eggs and optional chocolate chips.  Beat 50 strokes with  a heavy wooden spoon.

Spread half the batter in each foil-lined pan. Bake in preheated oven for 15 to 20 minutes.  Do not overbake.

Cool in pans on wire racks.  When room temperature, put in freezer for 1 to 2 hours still in pans which will make this easy to handle. 

Remove from pans, and take away foil. To assemble, place 1 brownie sheet on serving platter. Spoon softened ice cream evenly over brownie.  Top with remaining sheet. Cover and freeze again until ice cream is firm.

Meanwhile, in medium saucepan combine powdered sugar, chocolate chips, milk and margarine.  Bring to a boil.  When boiling, lower heat to medium and cook 8 minutes, stirring constantly.  Remove from heat and stir in vanilla. Set aside to cool.

Let ice cream sandwich stand at room temperature for 10 to 15 minutes before serving.  Cut into wedges; drizzle with topping. Yum.

Yield: 16

Contributor: Pat Ciesla      back to summer cooking with kids

 

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