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.
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!
Mocha Brownie Ice Cream Sandwiches
- Prep Time: 30
- Cook Time: 12
- Total Time: 42 min + freeze time
- Yield: 12 Ice Cream Sandwiches
Description
Creamy coffee no churn ice cream sandwiched between two fudgy mocha brownie cookies.
Ingredients
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.
Make sure to check out these Oreo Brownie Ice Cream Sandwiches and these Thick Fudgy Brownies!
I can’t wait to make these…thanks for sharing…happy creating and eating of course.
Aw yay! That makes me so happy! Let me know how it goes.