Caramel Pecan Brownie Ice Cream Dessert

Ingredients

• 1 batch fudgy brownies, baked and cooled
• 1½–2 quarts vanilla ice cream, slightly softened
• 1 cup caramel sauce
• ¾ cup hot fudge/chocolate sauce
• 1–1½ cups pecan halves, toasted
• ½ cup chopped pecans
• Optional: whipped cream and extra caramel for serving

Instructions

1. Bake the brownies: Prepare brownies in a 9×13-inch baking dish according to your favorite recipe or package directions. Cool completely.
2. Add the ice cream: Let the ice cream sit at room temperature for about 10 minutes, then spread it evenly over the brownies.
3. Freeze: Freeze for 1–2 hours, until the ice cream is firm.
4. Add caramel: Warm the caramel sauce just enough to make it pourable. Drizzle generously over the ice cream.
5. Add chocolate: Drizzle the hot fudge over the caramel.
6. Top with pecans: Scatter toasted pecan halves and chopped pecans generously over everything.
7. Freeze again: Freeze for at least 4 hours, preferably overnight.
8. Serve: Let it sit at room temperature for 5–10 minutes before cutting. Drizzle individual pieces with additional warm caramel and chocolate sauce.