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.