Allow the ice cream to soften slightly at room temperature until it’s easier to scoop but not completely melted.

Prepare your toppings and set aside.

Line a loaf pan or mold with parchment paper, leaving some overhang on the sides for easy removal later.

Begin spooning the softened ice cream, placing them randomly into the loaf pan, alternating between vanilla, chocolate, and coffee.

Drizzle chocolate, sauces, and toppings at random as you go along. Keep alternating the ice cream flavors and adding toppings until your pan fills.

Use a rolling pin to flatten your brownie cake, then place it in the pan, sitting on the ice cream. Cut the sides of the brownie if needed so it fits

your pan.

Gently press down on the brownie to compact the ingredients slightly.

Cover the loaf pan with plastic wrap or aluminum foil and freeze the ice cream log for at least four to six hours or until completely firm.

Once frozen solid, remove the ice cream log from the loaf pan using the parchment paper overhang to lift it out. Then, place it on a serving

tray, brownie side down.

Place the chocolate finger bars on top of the cake and remove any extra pieces.

Slice the ice cream log and serve immediately.