• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Buuck Farms Bakery

  • Home
  • Recipes
  • About
  • Shop

Mocha Brownie Ice Cream Sandwiches

June 11, 2020 by Elizabeth Buuck 2 Comments

Jump to Recipe·Print Recipe
Creamy coffee no churn ice cream sandwiched between two fudgy mocha brownie cookies. A true coffee lovers dream. This post is sponsored by Highground Coffee, but as always, all thoughts and opinions are my own.
mocha brownie ice cream sandwiches

Here I am with another recipe packed with delicious Highground Coffee. Listen y’all – it’s good. Organic, fair trade, and they treat their farmers right. I’m alllll the way in.

These Mocha Brownie Ice Cream Sandwiches are so good. Such a fun treat on a hot day. And you can prep them ahead of time and keep them in the freezer until you’re ready to feed a crowd. Perfect for 4th of July Weekend. Let’s do it.

How to Make Mocha Brownie Ice Cream Sandwiches

Make the Coffee No Churn Ice Cream

The ice cream is going to need at least 6 hours, but preferably overnight, in the freezer so we’ll do that first. First, dissolve 3 TBSP of Highground Instant Coffee into 3 TBSP of warm heavy cream. Set aside.

In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form, about 4-5 minutes on high. In a separate large bowl, stir together the sweetened condensed milk, salt, vanilla, cocoa powder, and the instant coffee that you dissolved in the cream.

Take 1 C of the whipped cream and stir it into the sweetened condensed milk mixture. Then take the sweetened condensed milk mixture and fold it into the remaining whipped cream. Be gentle as to not deflate the cream.

Line a cookie sheet with parchment paper and then pour the ice cream mixture onto the cookie sheet. Use an offset spatula to spread it out into an even layer about 1 inch thick. Put in the freezer for at least 6 hours, or overnight.

Make the Mocha Brownie Cookies

Line 2 cookie sheets with parchment paper and preheat the oven to 350 degrees. Measure out all of your ingredients before you start. It’s important that you get the dough into the oven as soon as you’ve mixed it up in order the achieve the right texture and those crackly brownie-like tops.

Melt the butter and chocolate together in a double boiler or a glass bowl over a small sauce pan filled with a couple inches of water. Once completely melted and smooth, set aside to cool slightly.

In a small bowl, whisk together the flour, cocoa powder, Highground Instant Coffee, baking powder, and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, mix the eggs and sugar for 5 minutes until smooth and pale in color. With the mixer on low, slowly pour in the melted chocolate and mix until combined. Using a rubber spatula, fold in the dry ingredients until just combined.

Use a 1 oz cookie scoop to scoop 12 cookies per baking sheet. Bake all 24 cookies at the same time for 12 minutes then allow to cool on the cookie sheet for 10-15 minutes. If you bake them in batches, the cookies that sat on the counter won’t have the right texture or crackly tops.

Assembly

To assemble the Mocha Brownie Sandwich Cookies, use a round cookie or biscuit cutter and cut 12 circles from the ice cream. Sandwich the ice cream rounds between two cookies.

Pop them back in the freezer until you’re ready to serve! Happy 4th of July!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mocha Brownie Ice Cream Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42 min + freeze time
  • Yield: 12 Ice Cream Sandwiches 1x
Print Recipe
Pin Recipe

Description

Creamy coffee no churn ice cream sandwiched between two fudgy mocha brownie cookies.


Ingredients

Scale

For the No Churn Coffee Ice Cream

  • 3 TBSP Highground Instant Coffee
  • 2 C + 3 TBSP Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk (1 Can)
  • 2 tsp Pure Vanilla Extract
  • 2 TBSP Cocoa Powder
  • 1/2 tsp Salt

For the Mocha Brownie Cookies

  • 1 1/4 C Semi Sweet Chocolate Chips
  • 10 TBSP Unsalted Butter, diced
  • 3/4 C Granulated Sugar
  • 1/2 C Light Brown Sugar
  • 2 Lg Eggs, at room temperature
  • 3/4 C All Purpose Flour
  • 3 TBSP Cocoa Powder
  • 1 tsp Baking Powder
  • 1 TBSP Highground Instant Coffee
  • 1/2 tsp Salt

Instructions

For the No Churn Coffee Ice Cream

  • Dissolve the instant coffee into 3 TBSP of warm heavy cream. Set aside.
  • In the bowl of a stand mixer with the whisk attachment, whip 2 C of heavy cream until stiff peaks form. 
  • In a separate bowl, stir together the sweetened condensed milk, vanilla, salt, cocoa powder, and dissolved instant coffee.
  • Take 1 C of the whipped cream and stir it into the sweetened condensed milk mixture.
  • Then fold the sweetened condensed milk mixture into the remaining whipped cream.
  • Line a cookie sheet with parchment paper and then use an offset spatula to spread the ice cream mixture into an even layer 1 inch thick.
  • Freeze for at least 6 hrs or overnight.

For the Mocha Brownie Cookies

  • Line 2 cookie sheets with parchment paper and preheat the oven to 350 degrees.
  • In a double boiler or glass bowl over a sauce pan with a couple inches of water, melt the chocolate and butter together until completely melted and smooth. Set aside to cool slightly.
  • In a small bowl, whisk together the flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer with the whisk attachment, whisk the eggs and sugar for 5 minutes until smooth and pale in color.
  • With the mixer on low, slowly pour in the melted chocolate and mix until combined. 
  • With a rubber spatula fold in the dry ingredients until just combined.
  • Use a 1 oz cookie scoop to scoop 12 cookies per cookie sheet and bake all 24 cookies at the same time for 12 minutes.
  • Let cool on the cookie sheets for 10-15 minutes, then transfer to a cooling rack.

Assembly

  • Use a round cookie cutter or biscuit cutter that closest in size to the size of the cookies to cut out 12 circles of ice cream.
  • Place the ice cream in between two cookies.
  • Pop back in the freezer until ready to serve.

Notes

The cookies will bake up a little puffy, but will flatten out as they sit on the hot cookie sheet for 10 minutes after baking.

The cookies bake very round on their own, but you can use a round cookie cutter and swirl them around each cookie right as they come out of the oven to make them perfectly round. 

Did you make this recipe?

Tag @buuckfarmsbakery on Instagram and hashtag it #buuckfarmsbakery

Make sure to check out these Oreo Brownie Ice Cream Sandwiches and these Thick Fudgy Brownies!

Filed Under: Recipes

Previous Post: « Mini Dalgona Cheesecakes
Next Post: Easy Buttermilk Donut Holes »

Reader Interactions

Comments

  1. thefolia

    July 3, 2020 at 3:45 am

    I can’t wait to make these…thanks for sharing…happy creating and eating of course.

    Reply
    • Elizabeth Buuck

      July 7, 2020 at 3:12 pm

      Aw yay! That makes me so happy! Let me know how it goes.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Hey, hi hello. I’m Liz. I’m here to satisfy that sweet tooth, and teach you all the tips and tricks to make your desserts next-level drool-worthy.

Here, you’ll find comforting, decadent desserts, and the occasional savory recipe with humble Midwest roots.

Click here to read more about Liz & Buuck Farms Bakery.

Archives

  • Twix Shortbread Cookies April 25, 2025
  • Banana Fluffernutter Snack Cake April 11, 2025
  • Peanut Butter Oreo Chocolate Chip Cookies March 6, 2025
  • Caramel Stuffed Chocolate Chip Cookies May 22, 2024
  • One Big S’mores Chocolate Chip Cookie April 24, 2024
  • One Big Chocolate Chip Cookie April 5, 2024
  • Lemon Curd Crinkle Cookies March 14, 2024
  • Kid’s Charcuterie Board August 28, 2023
  • Strawberry Crunch Cupcakes July 13, 2023
  • Nutella Muffins May 1, 2023
  • Salted Caramel Carrot Snack Cake April 7, 2023
  • Soft and Chewy Scotcharoos April 5, 2023

buuckfarmsbakery

🍪📸Never enough cookies.
📍Indiana
📩 [email protected]
👇🏻website, recipes, && amazon 👇🏻

Liz Buuck | BuuckFarmsBakery
I need this whole stack rn. . Recipe is my Nutell I need this whole stack rn. 
.
Recipe is my Nutella Stuffed Chocolate Chip Cookies available to my email list fam only 😮‍💨
woohoooo for Friday. We made it, guys. 🥳 
What’s everyone baking this weekend? 
I’m thinkin brownies.
The lemon has me in a CHOKEHOLD 🍋 The lemon has me in a CHOKEHOLD 🍋
I feel like this song and this photo have the same I feel like this song and this photo have the same vibe idk.
When you’re struggling with the voiceover, but y When you’re struggling with the voiceover, but your kid swears they can do it cause it “seems easy” 😂🤭
hey lil mama (this cupcake) I can transform ya. 😂 my Chocolate Espresso Cupcake recipe got a ✨MAJOR✨ glow up in the photo department and now you can tell how drool worthy they actually are. 😛😛
🎶 Wanna try out some of my re ci peeeeeees 🎶 🎶 Wanna try out some of my re ci peeeeeees 🎶
Posting this in hopes that these spring-y lemon su Posting this in hopes that these spring-y lemon sugar cookies will bring back the sun cause it’s been raining for like a week straight and I can’t take it. 🍋☀️
One Big Cookie. Leftover Easter candy edition. One Big Cookie. Leftover Easter candy edition.
Never not making these bars. 🍋🫐 Never not making these bars. 🍋🫐
Buttery brown sugar shortbread, homemade salted ca Buttery brown sugar shortbread, homemade salted caramel sauce, milk chocolate, and a pinch of flaky salt of course. The recipe for these ✨NEW✨Twix Shortbread Cookies is live on my website!!
✨NEW✨ Twix Shortbread Cookies. Recipe is live ✨NEW✨ Twix Shortbread Cookies. Recipe is live on my website 🥰
Someone said “these are the best cookies you’v Someone said “these are the best cookies you’ve ever made” 
.
sure it was my husband but he wouldn’t lie about that. 😅🤭
If you’ve ever wondered why it takes me sometime If you’ve ever wondered why it takes me sometimes MONTHS to post a new recipe. This. This is why. 🤪😵‍💫
✨NEW✨ Banana Fluffernutter Snack Cake recipe i ✨NEW✨ Banana Fluffernutter Snack Cake recipe is on my site!! Moist and tender banana cake topped with silky smooth peanut butter cream cheese frosting and swirls of marshmallow and extra peanut butter. 😛😛
Instagram post 17889741825127498 Instagram post 17889741825127498
The best lemon curd donuts in the history of lemon The best lemon curd donuts in the history of lemon curd donuts. 🍋
I’m loling. Hope everyone has a great Easter wee I’m loling. Hope everyone has a great Easter weekend filled with all your favorite desserts.
these are giving Easter brunch 🐰🥕🌸 . Bla these are giving Easter brunch 🐰🥕🌸 
.
Blackberry Mascarpone Cheesecake Bars. Recipe on my website 🫶🏻
fluffernutter is such an elite combo. fluffernutter is such an elite combo.
Load More Follow on Instagram

Footer

  • Hey Bakers!
  • Portfolio
  • Privacy Policy
  • Recipes
  • Shop
  • Work With Me

Copyright © 2025 Buuck Farms Bakery on the Foodie Pro Theme