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Espresso Peanut Butter Brownie Ice Cream Sandwiches

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!
Prep Time 30 minutes
Cook Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 45 minutes
Servings 9 servings
Calories 429kcal


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


  • 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


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.


  • 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!


*If you let the ice cream sandwiches freeze longer than 6 hours, I would recommend letting them soften 3-5 minutes before attempting to cut into bars. Use a large chef's knife and a lot of arm muscle to make even, neat cuts!
Ice cream sandwiches keep well in the freezer up to 3 weeks.


Serving: 1ice cream sandwich | Calories: 429kcal | Carbohydrates: 39.5g | Protein: 7.8g | Fat: 27.5g | Saturated Fat: 15.7g | Cholesterol: 117mg | Sodium: 240mg | Potassium: 242mg | Fiber: 1.3g | Sugar: 31.5g | Calcium: 116mg | Iron: 2mg