Reviewed: May 21, 2012

I made this, but added my own twists to it...I used a really good vanilla bean ice cream, and made my own recipe for chocolate ganache that I poured over the top before freezing...DELICIOUS!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jmd19b

Cooking Level: Expert

Home Town: Proctorsville, Vermont, USA

Reviewed: Sep. 18, 2011

I used black raspberry ice cream instead. It was good but it was messy trying to cut it. Family liked it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ashley B.

Cooking Level: Intermediate

Reviewed: Jul. 21, 2011

I just followed the instructions on my brownie mix which saved me from adding an extra 1/4 cup of oil and an extra egg. I used vanilla ice cream softened with some milk. I was a little disappointed with the overall taste, I didn't care for the texture of the frozen brownies and the homemade chocolate sauce was messy to work with.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Jul. 8, 2011

I switched out the mint ice cream for one with carmel swirled into it. It was an instant hit. You can have it ready to serve in 3-4 hours but it sets up much nicer, serves easier and looks prettier if it can freeze for an entire day or even overnight.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

abby

Reviewed: Jun. 28, 2011

I made this as a birthday cake for my daughter! It was such a hit!!!! and very very delicious!!!!! I made a few changes, but that shouldnt change the overall outcome of the recipe - I used cookies n cream flavor ice cream. I made the brownie mix according to the low fat version. I lined the spring form pan with oreo cookies. I will make this recipe again!!!

Was this review helpful? [ YES ]
5 users found this review helpful