2 1.75 quart cartons of your favorite ice cream flavors. (needs to be high quality ice cream)
*You can also use a homemade brownie which I will probably do next time.
8-9" springform pan
Prepare brownie batter according to package directions. Divide between two 8 or 9" round cake pans that you have lined the bottom with parchment paper. Use the size cake pan that matches the size of your springform pan. When brownies are done. Allow to cool and remove from pans. Place the bottom part of your springform pan over brownie layers and trim brownie to fit within springform pan.
Place bottom of springform pan back into pan and using strips of parchment paper line sides of springform pan. All pieces need to extend over top of pan. You can use a small amount of cooking spray to hold parchment strips to side of pan. Make sure there are no gaps between paper strips, or ice cream might stick to sides of pan.
Place first brownie layer on bottom of pan, if necessary press down on brownie to make sure it is covering bottom all the way to the sides of the pan. Using chocolate fudge pack that came with brownie mix, spread half of fudge on top of brownie layer. A spatula will work well for this.
Loosely cover top of cake with parchment paper and place in freezer for minimum of 4-5 hours or overnight.
When you are ready to frost your ice cream cake, place mixing bowl and whisk feature (if using stand mixer) or beaters (if using hand mixer) in freezer for 30 minutes. Remove and combine whipping cream and sugar in bowl. Whip until mixture begins to form stiff peaks. Add in vanilla and mix to combine. Place whipped cream frosting in container, because you will be taking it in and out of fridge several times.
When frosting is made, remove ice cream cake from freezer. Carefully remove sides of springform pan and parchment paper. Place cake on cake-stand or plate and gently slide off bottom of springform pan, your cake should not be resting on your cake-stand. Place several strips of parchment paper under edge of cake to protect stand while frosting.
Beginning with the top and using an offset spatula, begin to frost cake with a thin layer of frosting. Place back in freezer for 10 minutes and place frosting in refrigerator. Remove both and proceed with second layer of frosting. Continue these steps (being sure to not allow cake to thaw) until you have used most of the frosting. Reserve a small amount for any piping and decoration along bottom edge of cake. You will want to make sure your last frosting layer is as smooth as possible.
Place cake back into freezer. In the meantime, melt chocolate chips a small amount at at a time in microwave according to package directions. Place melted chocolate in decorator bag with small round piping tip. Remove cake and begin to quickly make swirls along top and sides of chocolate. If you make a mistake, wait a moment until chocolate hardens and then carefully remove with a toothpick. If you run out of chocolate melt a new batch. It is better to work in small batches as chocolate hardens quickly and makes piping it impossible.
Return cake to freezer when you are done decorating. If desired make chocolate curls for top of cake using a vegetable peeler. Run your peeler along flat surface of chocolate bars, forming chocolate curls. Spring curls in center of cake.
Keep cake in freezer, until 15 minutes before serving. You will need a very sharp, long knife to properly cut ice cream cake.