Preheat oven to 350 degrees. Prepare and bake one 22 1/2 or 23 ounce package fudge brownie mix as label directs but bake batter in two greased and foil lined 8 inch round cake pans. Cool brownies in pans on wire rack 30 minutes; remove from pans and cool completely on racks.

Meanwhile soften 4 pints of your favorite ice cream in refrigerator about 30 minutes. Into bottom of 9x3 inch springform pan, evenly spread 1/3 of ice cream; carefully center one brownie layer over ice cream. Evenly spread another third of ice cream over top and around side of brownie layers. Repeat with remaining brownie and ice cream. Cover pan and freeze until firm.

To serve: Dip knife or metal spatula in hot water; run around edge of pan to loosen ice cream. Remove side of springform pan. Let ice cream cake stand at room temperature 10 minutes for easier slicing. Makes 12 servings.