Instructions:

Dulce de Leche Ice Cream Cake with Brownie Base

Brownie Base
1 (4 ounce) bar German sweet chocolate, coarsely chopped
1/2 cup butter
1 cup granulated sugar
1/2 cup flour
3 large eggs
1 teaspoon vanilla extract
6 ounces Nutella

Melt chocolate and butter in a saucepan; cool. Add remaining ingredients and mix well. Pour into a buttered 9-inch springform pan. Bake at 350 degrees F for 30-35 minutes. Cool.

Spread with Nutella, but don't spread all the way to the edge. Cover and freeze until firm.

1 quart Dulce de Leche ice cream

Spread ice cream over frozen brownie base. Cover and freeze.

Topping
1 cup heavy cream
1 teaspoon granulated sugar
1 teaspoon vanilla extract
Shaved chocolate
3 tablespoons Nutella

Whip cream with vanilla extract and sugar. Spread or pipe over frozen ice cream. Top with shaved chocolate. Put Nutella in a baggie, snip off end, twist, and drizzle over chocolate and whipped cream. Freeze. Let cake sit out about 20 minutes before serving. Slice with a warm knife.