• 30servings
  • 60minutes
  • 335calories

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Ingredients Jump to Instructions ↓

  1. 2 boxes (19.8 oz each) family-style dark chocolate fudge brownie mix (we used Duncan Hines)

  2. 6 large eggs

  3. 1 cup oil

  4. 1/2 cup water

  5. 2 tsp vanilla extract

  6. 1 1/2 containers (1 1/2 quart each) vanilla ice cream (let sit at room temperature 12 minutes to soften)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Line two 15 x 10 x 1-in. baking pans with nonstick foil, leaving a 2-in. overhang on each short end.

  2. Prepare each box brownie mix separately using 3 eggs, 1/2 cup oil, 1/4 cup water and 1 tsp vanilla extract (for cake-like brownies).

  3. Spread mixture evenly in prepared pans. Bake 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely.

  4. Lifting foil by ends, place brownies onto a baking sheet; cover. (Brownies can be stacked with foil in between.) Refrigerate or store at room temperature until ready to assemble.

  5. Reline one baking pan with nonstick foil. Scoop ice cream into pan, spreading evenly. Freeze 3 hours or overnight until firm.

  6. To assemble: Place one sheet of brownies on baking sheet. Invert ice cream onto brownies; remove foil from ice cream. Invert remaining sheet of brownies on top; peel off foil. Cover with plastic wrap; freeze until serving.

  7. To serve: Cut in 10 rows lengthwise and 3 crosswise to make thirty 3 x 1 1/2-in. rectangles. Garnish plates with blueberries if desired.

  8. Planning Tip: Brownies can be baked up to 1 week ahead and frozen. Ice cream sandwiches can be assembled up to 1 week ahead; wrap well and freeze.


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