Description
Have you ever bitten into a treat that’s so yummy it feels like a chocolatey hug? That’s what Mocha Brownie Ice Cream Sandwiches are – fudgy brownies with creamy coffee ice cream and a crunchy espresso bean edge! But here’s the big question: How can you make a dessert this fancy at home without it being too hard? The secret is in the rich brownie layers, softened ice cream, and a few easy tricks we’ll share today
Ingredients
To make Mocha Brownie Ice Cream Sandwiches, you’ll need ingredients for the brownies and filling. Here’s what you’ll use and why each one matters:
Brownie Ingredients
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Unsalted Butter (2 sticks, 16 tbsp, plus more for the foil): Adds richness and fudginess to the brownies.
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All-Purpose Flour (1 ½ cups): Provides structure for a chewy brownie base.
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Unsweetened Cocoa Powder (⅓ cup): Boosts the chocolate flavor with a deep, rich taste.
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Fine Salt (½ tsp): Balances the sweetness for a well-rounded flavor.
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Semisweet or Bittersweet Chocolate (4 oz, chopped): Melts into the batter for extra fudginess.
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Sugar (2 cups): Sweetens the brownies and helps create a shiny top.
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Large Eggs (4, slightly beaten): Bind the batter and add moisture for a dense texture.
Filling and Decoration Ingredients
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Coffee Ice Cream (½ gallon, softened): The creamy, bold filling that screams mocha.
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Chocolate-Covered Espresso Beans (1 cup, chopped): Adds a crunchy, coffee-flavored edge to the sandwiches.
Substitutions and Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
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Vegan: Use vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), vegan chocolate, and dairy-free coffee ice cream.
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No Coffee Ice Cream: Use vanilla ice cream with 1 tbsp instant coffee mixed in.
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No Espresso Beans: Roll edges in chopped nuts, mini chocolate chips, or sprinkles.
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Lower Sugar: Reduce sugar to 1 ½ cups, but brownies may be less fudgy.
These ingredients are easy to find and make a dessert that’s both fun and delicious!
Instructions
Let’s make Mocha Brownie Ice Cream Sandwiches! Follow these simple steps, and you’ll have a batch of cool treats in no time. I’ve added tips to make it foolproof.
Step 1: Prepare the Baking Sheet
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Preheat the oven to 350°F.
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Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil lightly.
Tip: Smooth the foil to avoid wrinkles. Butter helps the brownies release easily.
Step 2: Make the Brownie Batter
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In a medium bowl, whisk together 1 ½ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, and ½ tsp fine salt.
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In a medium saucepan over medium heat, melt 2 sticks unsalted butter and 4 oz chopped semisweet or bittersweet chocolate, stirring frequently. Remove from heat and let cool slightly.
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Stir in 2 cups sugar and 4 slightly beaten large eggs until combined.
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Add the flour mixture and stir until just combined, avoiding overmixing.
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Pour the batter into the prepared baking sheet and spread evenly.
Tip: Melt chocolate slowly to prevent burning. Stir gently to keep brownies fudgy.
Step 3: Bake and Cool
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Bake for 20-25 minutes, until a toothpick inserted in the center comes out with a few crumbs.
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Let cool completely in the pan on a cooling rack, about 1 hour.
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Place the pan in the freezer to firm up, about 30 minutes.
Tip: Cool fully to prevent cracking. Freezing makes cutting easier.
Step 4: Cut the Brownies
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Use the foil overhang to lift the brownie out of the pan and flip it onto a cutting board, top-side down. Avoid bending or cracking.
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Peel off the foil and discard. Line the baking sheet with plastic wrap.
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Using a warm knife, trim the rough edges to make a 16-by-12-inch rectangle.
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Cut the brownie in half crosswise into two 12-by-8-inch pieces.
Tip: Warm the knife in hot water and dry it for clean cuts. Measure to ensure even pieces.
Step 5: Assemble the Sandwiches
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Place one brownie piece on the plastic-lined baking sheet, top-side down.
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Working quickly, use a large ice cream scoop to spread ½ gallon softened coffee ice cream evenly across the brownie, getting close to the edges.
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Smooth the sides and top with an offset or rubber spatula.
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Place the second brownie piece on top, top-side up, and press gently to adhere.
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Fold the plastic wrap around the sandwich to hold its shape.
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Freeze until hard, at least 6 hours or overnight.
Tip: Soften ice cream just enough to spread. Work fast to prevent melting.
Step 6: Cut and Decorate
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Unwrap the sandwich and use a warm knife to cut into 24 small sandwiches.
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Roll the exposed ice cream edges of each sandwich in 1 cup chopped chocolate-covered espresso beans until they stick.
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Wrap each sandwich in parchment paper and return to the freezer until ready to serve.
Tip: Press beans gently to adhere. Wrap tightly to keep sandwiches fresh.
Step 7: Serve
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Serve straight from the freezer for a firm, creamy texture.
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Enjoy with a cup of coffee for extra mocha fun!
Tip: Serve with napkins, as the ice cream can melt. Keep extras frozen until needed.