Brownie ice cream sandwiches are dressed up with a no-churn espresso ice cream and swirls of creamy peanut butter for an incredible twist on ice cream sandwiches that coffee lovers will adore!
^^ introducing the only sandwich you should be eating for the rest of August.
Seriously, if the sandwich doesn’t have brownies, coffee, ice cream, and peanut butter in it, it need not even apply.
New petition for brownies to become the new sandwich bread. I think it has tremendous potential, y’all. ??
In all seriousness though, let me tell ya about these brownie ice cream sandwiches. We start with two fudgy homemade brownies (always a good start)
We stuff homemade espresso bean-flecked ice cream + swirls of creamy peanut butter between said brownies.
Thus, creating the world’s most swoonworthy summer sandwich. How these are even real life is beyond me, guys.
Let’s make these brownie ice cream sandwiches together! Prep summary below >>
The ice cream filling is our first order of business. Plan ahead, because this will need to freeze for 4-6 hours at least. (I recommend starting this the night before)
The ice cream filling is going to consist of whipped cream, sweetened condensed milk, brewed espresso (strong-brewed coffee also works!) vanilla extract, and chocolate-covered coffee beans generously chopped up
We’re going the no churn route today (bless x 10), so we’re piling the ice cream base in a loaf pan, swirling a bunch of peanut butter on top, and letting the freezer take care of the rest of it.
Let’s talk brownies. I’m providing my go-to fudgy brownie recipe in the recipe card below which is SUPER easy to make, but if you’re running short on time you can definitely go the boxed brownie mix route. (not even the slightest judgement from me – that stuff is GOOOD!)
If you choose to use boxed mix, I recommend using a standard box mix size of 18.3 oz and bake them in a 9×13 pan as directed in my recipe below.
From there you can just follow the directions below for cutting the brownies, filling them with the ice cream, freezing, etc. Plan on letting these ice cream sandwiches freeze for an additional 4-6 hours before cutting and serving them.
In all honesty, this is ice cream sandwich insanity. You can’t even pick a favorite part it’s all just so goooood.??
The espresso ice cream is crunchy from the chocolate covered beans, impossibly creamy, the swirls of rich peanut butter….the fudgy brownies sandwiching all this good stuff together…..
The diet-wrecker of August. Yep, that’s these.
We’re all about the ice cream sandwiches this summer! Try out these favs next. ♥
- Blondie Chocolate Chip Ice Cream Sandwich Bars
- Chocolate-Dipped Coconut Peanut Butter Ice Cream Sandwiches
Espresso Peanut Butter Brownie Ice Cream Sandwiches
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Ingredients
Espresso Peanut Butter Swirl Ice Cream
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk (half of a 14 oz can)
- 1/4 cup brewed espresso (or strong brewed coffee)
- 1 teaspoon vanilla extract
- 1 tablespoon chocolate covered coffee beans, finely chopped
- 1/4 cup creamy peanut butter
Brownies
- 1/2 cup butter
- 1 cup bittersweet chocolate chips
- 2 large eggs
- 1 tablespoon instant espresso, mixed with 1 tablespoon hot water
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
Espresso Peanut Butter Swirl Ice Cream
- Line an 9x5 loaf pan with parchment paper, letting a little bit overhang the sides. Set aside. In a large stand mixer bowl fitted with a whip attachment, (OR a handheld electric mixer) beat whipping cream on high speed until stiff peaks are reached.
- In a separate bowl, whisk sweetened condensed milk, espresso, and vanilla until smooth. Gently fold in whipped cream and chopped beans until just combined.
- Scrape ice cream mixure into prepared pan. Drop peanut butter by the spoonful on top and gently swirl into ice cream. Cover with plastic wrap and freeze 4-6 hours until solid.
Brownies
- Preheat oven to 350F. Line a 9x13 baking pan with parchment paper, letting a little bit overhang the sides. Set aside.
- In a small saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and set aside to cool.
- In a large bowl, whisk eggs, espresso, sugar, and vanilla together until smooth. Whisk in melted chocolate mixture until smooth. Slowly fold in flour and salt until batter is just combined.
- Scrape batter into prepared pan and bake brownies at 350F 18-20 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack then chill in fridge several hours until cold.
- Using the parchment paper overhang, gently lift brownies out of pan to a cutting board. Cut brownies in half widthwise so you have two 9x6.5 inch long rectangles. Place one brownie rectangle on a parchment paper-lined sheet pan.
- Remove ice cream from freezer and scoop onto prepared brownie rectangle and gently spread ice cream into an even layer. Top with remaining brownie rectangle and gently press onto ice cream layer.
- Cover pan with plastic wrap and let freeze 4-6 hours* until firm. Use a sharp knife to firmly cut into 6-9 rectangles. Serve ice cream sandwiches immediately or wrap each individual sandwich in plastic wrap and return to freezer. Enjoy!
Kelly | Maverick Baking says
These look unreal!
Sarah says
Thank you so much!