Mix brownies according to box. Feel free to use another brand, this is just our preferred brand. Spread in a 9 x 13 pan lined with parchment paper and sprayed with cooking oil. Bake 20 minutes if using Ghirardelli. Once cooled, place in freezer.
Once frozen or really cold, top with a layer of vanilla ice cream. Approximately 1/2 inch thick or to taste. (Make sure you make it as level as possible or fudge sauce will pool and be uneven during next step.) Put back in the freezer to set until solid.
Once solid, top with fudge sauce and return to freezer. Once fudge sauce is set up, top with cool whip to taste and freeze until solid.
Melt butter and add cocoa. Whisk until smooth. Add remaining ingredients and whisk until smooth. If too thick, add additional half & half, no more than 2 T. Makes 1 1/2 c.
Ingredients
Directions
Mix brownies according to box. Feel free to use another brand, this is just our preferred brand. Spread in a 9 x 13 pan lined with parchment paper and sprayed with cooking oil. Bake 20 minutes if using Ghirardelli. Once cooled, place in freezer.
Once frozen or really cold, top with a layer of vanilla ice cream. Approximately 1/2 inch thick or to taste. (Make sure you make it as level as possible or fudge sauce will pool and be uneven during next step.) Put back in the freezer to set until solid.
Once solid, top with fudge sauce and return to freezer. Once fudge sauce is set up, top with cool whip to taste and freeze until solid.
Melt butter and add cocoa. Whisk until smooth. Add remaining ingredients and whisk until smooth. If too thick, add additional half & half, no more than 2 T. Makes 1 1/2 c.