Mocha Toffee Brownie Ice Cream Sandwiches
These mocha toffee brownie ice cream sandwiches combine two fudgy brownie layers with a creamy no-churn mocha ice cream filling loaded with crunchy chocolate toffee pieces. An easy frozen dessert that's perfect for summer parties, cookouts, holidays, and chocolate lovers.
Servings: 16 sandwiches
Calories: 295kcal
Cost: 8
Equipment
- two 8x8-inch metal baking pans
- parchment paper
- mixing bowls
- electric mixer
- offset spatula
- sharp knife
Ingredients
- 1 box Pillsbury Chocolate Fudge brownie mix (18.4 oz), prepared according to package directions
- 2 tbsp unsweetened cocoa powder
- 1.5 tsp instant espresso powder
- 1.5 tbsp hot water
- 7 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 pinch salt
- 1 cup heavy cream
- 0.5 cup chopped chocolate toffee pieces
Instructions
- Preheat the oven to 350°F. Line two 8x8-inch metal baking pans with parchment paper, leaving overhang on all sides, and lightly spray the parchment.
- Prepare the brownie mix according to package directions. Divide the batter evenly between the pans and bake for 14 to 16 minutes, until a toothpick comes out clean. Cool for 15 minutes, then freeze for 30 to 40 minutes.
- In a medium bowl, combine the cocoa powder, espresso powder, and hot water. Stir until a smooth paste forms.
- Gradually whisk in the sweetened condensed milk until smooth. Add the vanilla extract and salt.
- In a chilled bowl, whip the heavy cream to stiff peaks. Gently fold in the mocha mixture until nearly combined, then fold in the chopped chocolate toffee pieces.
- Leave one brownie layer in its pan. Spread the ice cream mixture evenly over the brownie. Remove the second brownie from its pan, peel off the parchment, and place it on top. Press gently.
- Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until fully firm.
- Lift the slab out using the parchment overhang. Slice into squares using a hot knife, wiping between cuts. Serve immediately or return to the freezer.
Notes
Freeze the assembled sandwiches for at least 6 hours, preferably overnight, before slicing. Use metal baking pans with straight sides for the cleanest edges. For a classic chocolate version, omit the espresso powder. Individually wrap leftovers and freeze for up to 3 months.