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Mocha Brownie Ice Cream Sandwiches

  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42 min + freeze time
  • Yield: 12 Ice Cream Sandwiches 1x


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



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


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.


  • 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.


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. 

Keywords: coffee ice cream, mocha ice cream sandwiches, summer coffee desserts