Make the Brownies

1. Preheat the oven to 350F. Spray a 9×13” baking pan with cooking spray and line with parchment leaving ‘wings’ to allow for easy lifting.
2. Empty the contents of the brownie mix into a bowl. Add in the eggs, canola oil, buttermilk, espresso powder, cocoa powder, sea salt, and chocolate extract. Whisk until well blended. Pour into the prepared pan.
3. Sprinkle the dried marshmallows into a single, long row. Leave the next row as-is (if desired) and to the last row, sprinkle on the chopped chocolate. Bake for ~17-22 minutes or until a toothpick inserted in the middle comes out clean with a few crumbs.
4. Place on a cooling rack until cool. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours if not overnight.
5. The next day, cut the brownies into 18 pieces or fewer pieces if you want bigger ice cream sandwiches.

Assemble the Ice Cream Sandwiches

1. Allow the Edy’s/Dreyer’s Original Rocky Road and Brownie Brick Road Ice Cream to soften enough to get a scoop that is soft enough to press down onto the brownie.
2. For the Edy’s/Dreyer’s Original Rocky Road Ice Cream, grab 3-4 brownie marshmallow pieces and add a scoop of the ice cream. Immediately place a top on and wrap with parchment or wax paper. This will make 3-4 sandwiches (one side will be marshmallows and the other side may be the plain).
3. For the Edy’s/Dreyer’s Brownie Brick Road, grab 3-4 brownie pieces with the chocolate and add a scoop of the ice cream. Immediately place a top on and wrap with parchment or wax paper. This will make 3-4 sandwiches (one side will be marshmallows and the other side may be the plain).
4. If you have leftover plain brownie pieces, add either ice cream or a little bit of both. Wrap with parchment or wax paper.
5. Place the brownie ice cream sandwiches in the freezer until firm then transfer them to a freezer-safe bag. Enjoy as desired.