With an electric (hand or stand) mixer, whisk eggs until light, fluffy, and pale yellow (this may take up to 10 minutes).

Preheat oven to 350 degrees Fahrenheit. Line a square eight-inch pan with Gefen Parchment Paper, leaving an overhang to line the sides as well. Grease with cooking spray and set aside.

To soften the praline cream, microwave for 15 seconds. Stir and repeat.

With the mixer running on low, slowly drizzle praline cream into the eggs and mix until combined.

Pour the batter into the prepared pan. Sprinkle with one to two tablespoons hazelnut brittle and flaky salt, if using. Bake 25 to 30 minutes.

Cool completely before removing from the pan, lifting by the edges of the parchment paper. Cut into nine squares.

Cut brownies horizontally to create a top and bottom piece for each ice cream sandwich. Fill with a scoop of ice cream and freeze for 10 minutes.

Roll all sides of the ice cream sandwiches in 1/2 cup hazelnut brittle for an amazing crunch.