Tunnel of Brownie Ice Cream Cake

I have only one word for this dessert: DECADENT!  This is seriously and insanely amazing!  You so have to try this.  It's very easy, but make sure you either make it the night before or early morning if you want to serve it that night, as it has to sit in the freezer for 6-8 hours.  You can use any flavor ice cream or frozen yogurt you like.  I used the blueberry pomegranate dark chocolate chunk ice cream, which is a big favorite at our house.  Enjoy!

Ingredients:
-1 box brownie mix and related ingredients (I used Duncan Hines fudge brownies)
-1 1/2 to 2 quarts ice cream or frozen yogurt, softened
Directions:
Bake brownies in a 9x13 pan for 20-25 minutes only (they have to be soft and pliable, so that you can work with them).  Let cool completely.
Line a 5x10 loaf pan with plastic wrap (not the sticky kind).  Cut pieces of brownie to fit the bottom and sides, but make sure you leave enough for the top as well.  Arrange the pieces on the bottom and sides of prepared loaf pan.  Scoop ice cream into the pan, filling to about 1/2 " below the top.  Top with the remaining brownie piece.  Cover pan with aluminum foil and freeze for at least 6-8 hours.
Remove from the freezer and gently flip it onto serving plate.  Remove plastic wrap, cut into slices and enjoy!
Immediately freeze the leftovers.  Enjoy!