Mocha Brownie Ice Cream Sandwiches
Key Details
Level: Easy
Total Time: 8 hours 20 minutes (includes freezing time)
Active Time: 35 minutes
Yield: 24 ice cream sandwiches
Sandwich coffee ice cream between easy sheet-pan brownies for the perfect hand-held dessert—rich, creamy, and packed with mocha flavor.
Special Equipment
An 18-by-13-inch rimmed baking sheet
How to Make Mocha Brownie Ice Cream Sandwiches
Prep the pan: Preheat your oven to 350°F. Line the baking sheet with foil (leave a 2-inch overhang on at least two sides) and butter the foil.
Make the brownie batter: Whisk flour, cocoa powder, and salt in a medium bowl. Melt butter and chocolate in a saucepan over medium heat (stir frequently), then remove from heat and let cool slightly. Stir in sugar and eggs, then add the flour mixture and combine until just smooth.
Bake the brownie: Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs (20–25 minutes). Let it cool completely on a rack, then freeze for 30 minutes to firm up.
Assemble the base: Use the foil overhang to lift the brownie out of the pan and flip it onto a cutting board (avoid bending or cracking). Peel off the foil, then reline the pan with plastic wrap.
Layer and freeze: Trim the brownie’s rough edges to 16-by-12-inches, then cut it crosswise into two 12-by-8-inch pieces. Lay one piece on the prepared pan (top-side down). Quickly spread coffee ice cream evenly over the brownie (get close to the edges), then smooth with a spatula. Place the second brownie piece on top and gently press. Fold the plastic wrap around the sandwich to hold its shape, then freeze for at least 6 hours (or overnight).
Finish and serve: Use a warm knife to cut 24 sandwiches. Roll each sandwich’s edges in chopped espresso beans until all exposed ice cream is coated. Wrap in parchment paper and enjoy.
Cook’s Notes
Flour tip: Spoon flour into a dry measuring cup and level off the excess (scooping directly from the bag compacts flour, leading to dry brownies).
Serving tip: Let sandwiches sit at room temperature for a few minutes before serving—this softens the brownies and ice cream, making them easier to eat.
