MINT CHOCOLATE CHIP ICE CREAM SANDWICH DESSERT
1 quart mint chocolate chip ice cream, softened*
1 box favorite brownie mix
1/4 cup hot fudge ice cream topping, room temperature
Line bottom and sides of 9-inch round cake pan with 24-inch piece of plastic food wrap, allowing ends to hang over sides of pan. Evenly spread softened ice cream into prepared pan. Fold ends of plastic food wrap over ice cream. Freeze until firm (2 hours). Remove wrapped ice cream layer from pan. Keep frozen.
Prepare brownie mix as instructed on the box. Bake in two greased and floured (9-inch) round cake pans, per box instructions. Cool for ten minutes. Run thin knife around edges to loosen. Invert onto cooling racks. Cool completely. To assemble, place 1 brownie layer onto large flat serving plate. Spread with 2 tablespoons hot fudge topping. Unwrap ice cream layer; place over brownie, pressing gently to adhere. Spread bottom of second brownie layer with remaining topping. Carefully place over ice cream. Press down gently.
Cover with plastic food wrap; freeze at least 5 hours. To serve, place ice cream sandwich in refrigerator 5 minutes. Cut into wedges.
*you can substitute any flavor of your favorite ice cream