Dulce de Leche Ice Cream Cake with Brownie Base
From: KellyWA

Brownie Base:
1 4oz. bar German sweet chocolate, coarsely chopped
1/2 cup butter
1 cup sugar
1/2 cup flour
3 large eggs
1 tsp vanilla
6 oz. 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 for 30-35 minutes. Cool. Spread with Nutella, but don't spread all the way to the edge. Cover and freeze until firm.

1 qt. Dulce de Leche ice cream

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

Topping:
1 cup heavy cream
1 tsp sugar
1 tsp vanilla
shaved chocolate
3 tbsp Nutella

Whip cream with vanilla 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.