Espresso Brownie Ice Cream Sandwiches

Recipe written by The Chef Next Door

Makes 6 Sandwiches


1 stick unsalted butter

4 oz. dark chocolate

1 cup sugar

2 eggs

2 tsp pure vanilla extract

1 tsp Espresso powder

2/3 cup flour

1/4 tsp baking soda

1 pint vanilla ice cream

Roughly chop the chocolate. In a medium saucepan over low heat, stir the butter and chocolate until melted and smooth. Set aside to slightly cool. 

Preheat the oven to 350 degrees. Line a half sheet pan with foil, leaving about an inch overhang over the ends of pan. Spray the foil with non-stick cooking spray; set aside.

Whisk the sugar into the chocolate mixture until combined. Add the vanilla and espresso powder and mix well. Add the eggs, one at a time, beating until combined. In a small bowl whisk together the flour and baking soda. Fold the flour mixture into the chocolate mixture with a rubber spatula. Spread the batter evenly in the prepared sheet pan.

Bake the brownies for 18-20 minutes. Cool completely in the pan on a wire rack. Remove the brownies from the pan, using the overhanging foil to lift the brownies out. Cut into 12 squares.

Set the brownies in a single layer on a baking sheet and freeze for about 15 minutes. At the same time, set your ice cream on the counter to soften. When you're ready, use your ice cream scoop to place one large scoop of ice cream on 6 of the brownies. Top each one with another brownie and push down to form a sandwich. Place the sandwiches back in the freezer for another 15 minutes before serving.

Bon Appetit!