Preheat oven to 350º F.
Prepare each brownie mix according to directions.
Pour the batter into two 13″x9″ pans fitted with parchment paper. Allow a small overhang of paper to allow for easy removal.
Bake for 30 minutes or until an inserted toothpick comes out clean.
Allow the brownies to cool completely in the pans.
Once cooled, spread the softened Breyers Ice Cream on top of one of the cooled brownie sheets.
Top with the second brownie sheet and place the pan into the freezer for at least 6 hours, or until set.
Using the parchment, remove the filled brownies from the pan.
Using a sharp knife, cut into approximately 21 equal rectangles.
Place the frosting into a zipper-style storage bag and clip one of the corners in order to squeeze frosting to create the football laces (NOTE: you can also use pastry bag fitted with a small round tip).
Wrap any leftover brownie sandwiches with plastic wrap or parchment and store in the freezer up to one month.