Place Brownie Cake, frosting side down, on parchment paper.
Roll with a rolling pin into a 9” x 12” rectangle. You can patch any holes and roll right over it to smooth out. Fill with scoops of ice cream. One roll will use approximately 1/2 of a half-gallon container of ice cream.
Using the parchment paper to aid rolling, lift the roll from the longer edge, and roll Brownie Cake around the ice cream filling. Place roll seam side down. Roll should be completely covered with paper. Fold the edges of the paper under the roll.
Freeze overnight.
Roll the cake in topping. Keep covered and frozen until ready to serve.
Slice and enjoy!