Homemade Mocha Ice Cream Sandwiches

Nice weather has arrived and what better treat to enjoy than a homemade Mocha Ice Cream Sandwich! Made with wholesome ingredients, and sweetened with maple syrup, these are a tasty, better for you dessert that are absolutely delicious.

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If there is one flavor combo I love more than anything it is chocolate and coffee. It gives you the perfect balance of rich and deep flavor without being too sweet! Now turn that combo into a refreshing Summer treat and you have the most perfect ice cream sandwich.

To make these Mocha Ice Cream Sandwiches, you start with a simple coffee ice cream. You heat the cream, coffee and maple syrup, then temper in some eggs and chill over night. The next day simply add it to an ice cream machine of your choice and you have a beautiful coffee ice cream. After that, you make an easy, one bowl brownie that gives the perfect soft, cakey texture. Slice those in half and pile on that smooth ice cream!

I love these ice cream sandwiches because not only are they made with simple ingredients, but can also be made gluten free! These are an incredibly delicious and refreshing treat to make and enjoy all Summer long.

Tips for Making Homemade Mocha Ice Cream Sandwiches

1. When you are heating the cream, be sure not to boil it. You are just warming it up, and do not want it to burn on the bottom.
2. After the cream is hot you want to very slowly whisk it into the egg yolks. If you do it too fast, you may end up cooking the egg yolks and end up with egg chunks which you do not want.
3. For the brownies, they will slice best for the sandwiches once they have been chilled. You can do this either in the fridge or the freezer if you want them to chill quicker.

Mocha Ice Cream Sandwich Ingredients

Cream– You need heavy cream for the ice cream.

Milk- I recommend whole milk. You can use 2% but it won’t be as creamy.

Maple Syrup– This is the sweeter for both the ice cream and brownies.

Eggs– You will need both egg yolks and whole eggs for the ice cream and the brownies.

Espresso– A strong brewed espresso is best, or you can use a really strong coffee if you don’t have the ability to make espresso.

Butter- Salted or unsalted is fine.

Flour– You can use all purpose flour OR Bobs Red Mill 1 to 1 Gluten free flour.

Baking Powder– This is the main leavening agent in the brownies.

Baking Soda– Just a touch.

Instant Coffee– This is optional, but a touch of this adds a delicious subtle flavor to the brownies.

The Steps

1. Start by prepping the ice cream. Add the heavy cream, milk, maple syrup, vanilla, salt and espresso to a pot over medium-low heat.
2. Gently heat until the mixture is hot but not boiling. You do not want to get it boiling.
3. Then, add the egg yolks to a large bowl and slowly whisk the hot cream into the egg yolks, making sure to do so slowly so you do not cook the eggs.
4. Once that is all combined, allow it to cool slightly on the counter, then cover with plastic wrap, directly over the surface of the liquid and chill for at least 4-6 hours.
5. For the brownies, preheat your oven to 350F and line and grease an 8-9 inch square baking dish with parchment.
6. Next, melt the butter in a medium sized pot over the stove.
7. Then, remove from the heat and whisk in the maple syrup, vanilla, instant coffee (if using) and the eggs.
8. Once smooth, stir in all of the dry ingredients followed by the chocolate chunks and mix just until combined.
9. Spread the brownie batter into the prepared pan, then top with a few extra chocolate chunks and bake for about 25 minutes or until set but still soft in the center.
10. Remove the brownies from the oven and allow them to cool completely. I like to let them chill in the fridge or freezer to get nice and firm before slicing.
11. When you are ready to churn the ice cream, pour it into your ice cream machine ( I use the kitchen aid ice cream attachment). Let the ice cream churn for about 20 minutes or until it forms a silky thick ice cream.
12. Slice the brownies into 6 large, or 12 smaller, and slice each one in half lengthwise.
13. Pile some of the coffee ice cream onto 1 half of each brownie, then place the other half of the brownie on top.
14. Chill the ice cream sandwiches in the freezer to set up for an hour or until you are ready to enjoy them!

If you give this recipe a try, leave a comment or recipe review below!

Looking for more tasty treats to make this Summer?

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https://cmbarndominium.com/the-best-homemade-smores-gf-or-regular/

https://cmbarndominium.com/mini-fruit-pavlovas-with-ricotta-whipped-cream/