Ingredients

The following ingredients have 4 Servings
  • 1/2 cup melted butter (1 stick)
  • 1 box (19.9 oz) Betty Crocker™ Brownie Mix Dark Chocolate
  • 2 large eggs
  • 2 tablespoons water
  • 1.5 quarts ice cream
  • 8 ounces semi-sweet chocolate, melted
  • 3/4 cup refined coconut oil
  • Optional, sprinkles or chopped nuts

Instruction

  • Preheat oven to 350°F. Line two 9x13-inch baking pans with non-stick foil or parchment paper.
  • Stir brownie mix, melted butter, eggs, and water together just until combined. Spread half of the brownie batter into an even layer in one of the 9x13 pans. Spread remaining batter in the second 9x13 pan. Bake for 12-14 minutes, until the edges are set and the center is baked through. Remove from oven and cool completely.
  • Remove lid from ice cream carton and using a serrated knife, cut the entire carton of ice cream in half lengthwise. Peel off the carton and set both pieces of ice cream over the whole brownie that is still in the baking pan. Allow ice cream to soften a bit, then spread it into an even layer over the brownie.
  • Take the remaining brownie out of the pan and cut it into 16 equal rectangles. Arrange the cut brownie pieces in a single layer over top of the ice cream. Cover and freeze for 1 hour. Lift the entire ice cream sandwich out of the pan and set on a cutting board. Cut into 16 ice cream sandwiches. Immediately, insert a wooden craft stick into one end of each ice cream sandwich. Return to freezer for at least 3 hours.
  • Meanwhile, blend melted chocolate with coconut oil. If lumps remain, heat in microwave for 15-30 seconds. Stir until smooth. When ice cream sandwiches are firm, spoon chocolate over top and quickly sprinkle on candy sprinkles or nuts. Return to freezer until ready to serve.