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1
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.
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2
Spread softened ice cream evenly into prepared pan.
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3
Fold ends of plastic food wrap over ice cream.
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4
Freeze 2 hours or until firm.
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5
Remove wrapped ice cream layer from pan.
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6
Keep frozen.
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7
Heat oven to 350 degrees F.
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8
Combine butter and chocolate in 2-quart saucepan.
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9
Cook over low heat, stirring constantly, 3-4 minutes or until melted.
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10
Remove from heat.
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11
Stir in sugar and eggs; mix well.
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12
Add flour, baking powder and salt; mix well.
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13
Spread batter evenly into 2 greased and floured (9-inch) round cake pans.
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14
Sprinkle tops with sprinkles.
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15
Bake 12-14 minutes or until brownies just begin to pull away from sides of pan.
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16
Cool 10 minutes.
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17
Run thin knife around edges to loosen.
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18
Invert onto cooling racks.
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19
Cool completely.
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20
Place 1 brownie layer, sprinkle-side down, onto large flat serving plate.
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21
Spread with 2 tablespoons hot fudge topping.
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22
Unwrap ice cream layer; place over brownie, pressing gently to adhere.
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23
Spread bottom of second brownie layer with remaining topping.
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24
Carefully place over ice cream, sprinkle-side up.
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25
Press down gently.
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26
Cover with plastic food wrap; freeze 5 hours or until firm.
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27
Thaw ice cream sandwich in refrigerator 5 minutes.
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28
Cut into wedges.
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29
*Substitute 1 quart your favorite flavor ice cream.
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30
Variation: Coffee Ice Cream Sandwich Grande: Add 1/2 teaspoon ground cinnamon to flour mixture, substitute coffee ice cream for mint chocolate chip ice cream and substitute 1/4 cup finely chopped walnuts for sprinkles.
