Chocolate Brownie Ice Cream Cake

1/2 gallon of good chocolate ice cream (its worth the splurge to buy the good stuff)
1 box of brownie mix (prepared to box instructions)
1 bottle of Magic Shell chocolate ice cream topping
1/2 cup of chopped pecans

1. Preheat oven to 350.
2. Line the outside of a 10" x 2" springform pan with aluminum foil and spray the inside with nonstick cooking spray.
3. Prepare brownie batter according to box.
4. Pour into the spring form pan and bake. Take them out about 8-10 minutes early so they are still gooey.
5. Top with half of the bottle of magic shell chocolate and 1/2 of the chopped pecans.
6. Spoon in the softened chocolate ice cream and smooth down.
7. Top with the remaining magic shell chocolate and the remainder of the pecans.
8. Cover with tin foil and freeze until the ice cream is re-frozen 2-6 hours.

This is absolutely the BEST ice cream cake I personally have ever eaten. DQ ain't got nothin on this winner!