Mocha Toffee Brownie Ice Cream Sandwiches
These mocha toffee brownie ice cream sandwiches combine fudgy brownie layers with creamy no-churn mocha ice cream and crunchy toffee bits for the ultimate chocolate dessert. Surprisingly easy to make with simple ingredients, they're perfect for parties, celebrations, or keeping stocked in the freezer for whenever a dessert craving strikes.
Equipment
- two 8-inch square metal baking pans Straight sides provide cleaner slices.
- parchment paper Leave overhang for lifting.
- mixing bowls
- electric mixer For whipping the cream.
- rubber spatula
- measuring cups and spoons
- sharp knife Dip in hot water before slicing.
Ingredients
- 1 box chocolate fudge brownie mix, plus ingredients called for on package
- 2 tbsp unsweetened cocoa powder
- 2 tsp instant espresso powder
- 1 tbsp hot water
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 pinch salt
- 2 cups heavy cream
- 1 cup chocolate toffee bits, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two 8-inch square pans with parchment paper, leaving overhang on the sides, and spray with nonstick cooking spray.
- Prepare the brownie batter according to the package directions. Divide evenly between the prepared pans and bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the brownies at room temperature for 15 minutes, then transfer them to the freezer for 30 to 45 minutes until fully chilled.
- In a medium bowl, whisk together the cocoa powder, espresso powder, and hot water until smooth.
- Stir in the sweetened condensed milk, vanilla extract, and salt until fully combined.
- In a chilled mixing bowl, whip the heavy cream until stiff peaks form.
- Gently fold the sweetened condensed milk mixture into the whipped cream until mostly combined, then fold in the chopped toffee bits.
- Leave one brownie layer in its pan and spread the ice cream mixture evenly over the top.
- Top with the second brownie layer, peeled from its parchment paper, and press down gently to adhere.
- Cover and freeze for at least 6 hours, or overnight, until completely firm.
- Lift the slab out using the parchment overhang and slice into squares using a knife dipped in hot water and wiped dry between cuts.
Notes
Use metal 8-inch pans with straight sides for the cleanest edges. Chill the brownies completely before assembling to prevent the ice cream from melting. Leave parchment overhang for easy lifting and slice with a knife dipped in hot water for neat servings. Freeze assembled sandwiches overnight for the best texture. Store tightly covered in the freezer for up to 3 months.