Bake the brownies according to the directions on the box. Best if slightly under baked. Allow time to cool.
Brush a 2-qt. aluminum-mixing bowl with vegetable oil and put in the freezer for 30 minutes. While the bowl is chilling, place the ice cream in the refrigerator to soften for 20 minutes.
Spread the ice cream evenly over the bottom and up the sides of the chilled bowl, leaving the center slightly hollow. If the ice cream gets too soft during this process, return to the freezer for 10 minutes. Once you have spread the entire ice cream layer, return the bowl to the freezer for at least 30 minutes.
Fill the center of the frozen ice cream mold with the baked brownies, pressing the brownies firmly into the hollow crevice. Cover the bowl with plastic wrap and freeze for at least 8 hours to set.
Before unmolding, prepare a chilled serving plate. Remove the plastic wrap. Invert the mold onto the chilled plate. Working quickly, wet a kitchen towel with hot water, wringing the excess water out, and drape over the mold for approximately 30 seconds. Carefully remove the mold, and sprinkle the shredded coconut over the top of the ice cream cake. Place in the refrigerator for 10 minutes before serving to allow the brownie center to thaw slightly.
Decorate with a homemade North Pole Sign.
-Fill the middle of the ice cream with yellow or chocolate cake.
-Serve with a dessert sauce.
-Put a layer of sauce between the ice cream and brownie/cake center.