Bake your brownies and let them cool enough to handle. Crumble them up with a fork. Reserve a loose ¾ cup, crumbled and not packed, stored in the fridge.

Line a 9” or 10” round springform pan OR a 9x13” pan with parchment.

Press the remaining brownies into the base of the pan to create an even layer. If you want to press some up the sides of the pan you can but I don't usually do it.

Pop into the freezer. It needs to be frozen solid before you can add the ice cream.

Make the ice cream according to your ice cream machine's instructions.

Spread your finished ice cream into the chilled brownie base, then sprinkle the reserved brownie crumbles on top.

Pop the ice cream cake back in the freezer. Depending on how your freezer is and how cold the ice cream was is how long it will take to firm up all the way, but I’m usually safe to make after lunch and serve after dinner.

Slice, with a knife run under hot water before slicing if necessary, and serve!