Brownie Ice Cream Sandwiches
Whip up the brownies according to the package directions, make 2 batches separately 
mix, mix, mix 
pour into each small baking sheet covered in sprayed parchment paper 
drop on the counter 2x to get the bubbles out, bake 
while the brownies cool, pull out the ice cream to thaw – I chose cookie dough 
spread ice cream all over 1 pan of brownies 
pop the 2nd pan of brownies into the freezer for 30 minutes to harden, then place on top of the ice cream. Score the top with a knife to mark where you will cut 
cut with a pizza cutter or large kitchen knife 
place each bar into a baggie or wrap in plastic wrap
- 2 boxes of Ghirardhelli triple chocolate Brownie mix or your favorite box mix
- 1 tub of your favorite ice cream – I used Chocolate Chip Cookie Dough
Choose 2 small same-size baking sheets. Cover them with parchment paper and cooking spray.
Mix both packs of brownies separately and pour into each prepared, separate baking sheet. Bake short of what the directions say just because it’s spread out and thin, so it’ll bake faster, so like 25-35 minutes. Test with a toothpick and pull out when the center is set.
Meanwhile, take out the ice cream. Let it thaw. Once the brownies are cooled, using a rubber spatula spread the ice cream in an even layer all over the first pan of brownies. Pop the 2nd pan of brownies into the freezer for 30 minutes. Take it out and place the 2nd pan of brownies in one piece over the ice cream. Gently press and pop into the freezer for an 2 hours or over night.
When you are ready, take the whole large ice cream sandwich out and place it on a cutting board. Using a large sharp kitchen knife, score the top into the lines you want to cut. Cut and place each bar into a baggie or small piece of plastic wrap.