Perfect for a hot day. You can use any flavour ice cream, my kids particularly like Mint Chocolate Chip
Preheat oven to 180°.
Cut baking paper long enough to fit the bottom of 2 x 20cm square pans, allowing a 5cm overhang on each end. Lightly grease with cooking spray.
Simmer chocolate and butter together in a small saucepan over low heat until melted. Cool slightly. Beat sugar and eggs at medium speed with an electric mixer 5 minutes or until light and fluffy. Gradually add melted chocolate mixture, beating until blended. Stir in vanilla. Fold in flour and salt until blended. Divide batter evenly among prepared pans. Bake at 180° for 12 to 15 minutes or until a tester inserted in center comes out clean. Cool brownies completely in pans on a wire rack; freeze in pans for 2 hours.
Spread 3 cups ice cream over 1 brownie layer in pan. Remove other brownie layer, and peel away foil; place over ice-cream layer, and press gently. Cover and freeze until firm, about 4 hours or overnight.
Remove from pan, remove baking paper, and cut into quarters. Cut each quarter diagonally to form 8 triangles. Serve immediately.