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

1. Preheat the oven to 350°F.

2. 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

1. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, and ½ tsp fine salt.

2. 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.

3. Stir in 2 cups sugar and 4 slightly beaten large eggs until combined.

4. Add the flour mixture and stir until just combined, avoiding overmixing.

5. 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

1. Bake for 20-25 minutes, until a toothpick inserted in the center comes out with a few crumbs.

2. Let cool completely in the pan on a cooling rack, about 1 hour.

3. 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

1. 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.

2. Peel off the foil and discard. Line the baking sheet with plastic wrap.

3. Using a warm knife, trim the rough edges to make a 16-by-12-inch rectangle.

4. 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

1. Place one brownie piece on the plastic-lined baking sheet, top-side down.

2. 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.

3. Smooth the sides and top with an offset or rubber spatula.

4. Place the second brownie piece on top, top-side up, and press gently to adhere.

5. Fold the plastic wrap around the sandwich to hold its shape.

6. 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

1. Unwrap the sandwich and use a warm knife to cut into 24 small sandwiches.

2. Roll the exposed ice cream edges of each sandwich in 1 cup chopped chocolate-covered espresso beans until they stick.

3. 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

1. Serve straight from the freezer for a firm, creamy texture.

2. 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.