I made this for my husband's birthday. It turned out pretty well. It was a tad bit sloppy as the ice cream didn't really stay set after letting the brownie bottom thaw a bit. Also, the whipped cream made as is is very sweet. I'd halve the sugar next time.

I made this for my husband, who is not a big fan of chocolate, for his birthday, so I replaced the brownies with blondies and the chocolate frosting with white. He's a big frosting guy, so I also used frosted sugar cookie ice cream. He can handle a lot of sugar, so he loves it. He says it's his new favorite cake. For me, it's just cloyingly sweet. I can eat ONE bite without feeling sick. This isn't a criticism of the chocolate version or what was presented here; it's more of a caution: for most of us, less is more. Anyway, as far as the recipe goes, I can't really say what it would have been like had I used cooking spray. I don't keep it around the house and didn't realize I needed it until it was too late, so I used Crisco. CRISCO DID NOT WORK to non-stick the pan. I would have put down parchment had I really thought about it. I say this because serving while the brownie (or blondie) is frozen hard and stuck to the pan is a real B. I was dealing with just my husband and toddler, but if it had been a party, it might have been a total bust and somewhat embarrassing. Do yourself a favor and just line the pan with parchment! Parchment is great. Lol.