Frozen Brownie Sundaes

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OMG this was one of the best desserts I have ever had! I also put caramel sauce on it when it was served. So good!!!!!

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Definitely a rich & decadent dessert. A hit with the entire family.

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I've read every single review on this dessert before attempting to make it myself. Based on other reviews, I cooked the brownie portion longer as instructed by packaging (Ghiradelli Fudge, added more ice cream to the ice cream layer (dulce de leche and used 2/3 of the milk chocolate chips recommended for the fudge layer. The dessert came out beautifully. Thawing it in the fridge for 10 minutes was enough for the brownie and ice cream layer to soften up just enough to be cut into slices. If you wait too long, the ice cream layer becomes too gooey and difficult to cut. The fudge layer did not crack, probably due to the higher heavy cream to chocolate chips ratio. I made the sauce with rasberries instead, skipped the lemon juice because it was already tart, and I loved it! As other reviewers mentioned, the dessert can be "over the top," so I served it as small slices (5 bites and everyone enjoyed the smaller, but very rich and satisfying portion.

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Love Giada! Yes this in some peoples opinions may be to simple for her and yea so she might be able to make cooler Italian desserts, but i loved it! Its refreshing to have a chef be able to make good desserts with some already store bought ingredients! I love to cook and have made really complex desserts but at the end of the day its nice to have something easy to fall back on to fix my sweet tooth!

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Very Yummy! I did make a few changes. . .In the brownie batter I did not add chocolate chips but I did put in some chopped up chocolate covered toffee and almond candies. Instead of carmel ice cream, I used a coffee bean ice cream and I omitted the strawberry sauce.

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Would love to see Giada make our own brownie recipe rather than always relying on mixes. I realize they are quicker and many people use them, but I watch the food network to be inspired to make delicious and creative food and a mix does not inspire me. I made this recipe using one of the Barefoot Contessa's brownie recipes, but would like to have 1 stop shopping when making a recipe and not have to look around to find what I need. Giada is a great cook and has been to culinary school and knows how to make pastries, she talks about making croissants in Paris so please show us some of those skills as well instead of relying on mixes or store bought pie crusts! Don't dumb down your food.

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Even though it took a long time it was worth it!!!

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very good! I put white chocolate chips in the brownie part and dark chocolate on the top and I LOVED it. the strawberry topping makes it perfect. I couldn't stop eating it!

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Delicious, very different dessert! I have made it a couple of times for holidays and it was really enjoyed by everyone! Just be sure you plan ahead as it really needs to be done in stages. I did make some adjustments to the recipe that I think made it a bit less sweet- as I agree with others that it is too rich. I left the chocolate chips out of the brownie mixture and I used Haagen-Dazs plain vanilla ice cream. The amount of chocolate chips suggested for the fudge layer is WAY too much in my opinion - I used half of the amount suggested and a bit more heavy cream. I also made the sauce using raspberries, just a personal preference, and it was excellent. Great recipe idea Giada!

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Concept is wonderful; however, it is extremely sweet. Next time I'll omit the semi-sweet chips from the brownie mix and use only one cup of the of milk chocolate chips for the icing. I bought the Hagan Daas but it was so expensive that I used only one small container. Next time I'll use my husband's favorite Bryers Natural Vanilla and put much more on there.