Ingredients

1 package (16 oz) refrigerated chocolate fudge brownies
1.5 qt Kemps Simply Crafted Mint Chocolate Chip Premium Ice Cream, slightly softened
1 1/2 cups Kemps Whipping Cream, whipped and sweetened with 3 tablespoons sugar
Fudge sauce, if desired
Fresh mint, if desired

How to

Heat oven to 350°F.
Line 8-inch round cake pan with foil allowing foil to go over sides of pan.
Place 12 brownie dough rounds into pan; press evenly.
Bake 22 to 24 minutes or until toothpick inserted into center comes out almost clean; cool completely, about 1 hour.
Line 1 1/2-quart bowl with plastic wrap. Spoon ice cream into bowl until full enough for the top to be even; press to eliminate air pockets. Cover with plastic wrap and freeze until ice cream is firm, about 4 hours or overnight.
When the brownie is completely cool, remove from baking pan and place on a flat serving plate. Unmold the ice cream dome on top of the brownie layer. Return to freezer if not completely frozen.
Remove ice cream-topped brownie from freezer. Remove plastic wrap. Cover the ice cream with whipped cream. Serve immediately with fudge sauce and fresh mint or return to freezer loosely covered with a foil tent. If serving after dessert has been in freezer, allow to set at room temperature for 15 minutes.
For easier slicing, dip knife in hot water. Store any leftovers in the freezer.

Tip:
To soften ice cream, remove from freezer for 15 minutes.