Mocha Brownie Ice Cream Pie

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Mocha Brownie Ice Cream Pie has an ultra fudgy, chewy, and chocolaty brownie bottom with a homemade espresso ice cream filling all topped with toffee bits.

Recipe ideas don’t always come to me out of the blue. Sometimes I must intentionally sit down to dream up recipes to share with you. That’s how this recipe came about. My recipe brainstorming is almost always a reflection of what I’m currently craving, and it helps to be a little hungry while thinking. As you might know, brownies are one of my all-time favorite treats and I wrote an entire book about ice cream. So it’s really not too surprising that my mind came up with Mocha Brownie Ice Cream Pie one day. The second I thought of that title, I immediately got to work writing, developing, and photographing this recipe because I knew it would be a good one worthy of sharing.

Your friends and family will love this recipe because it’s got every taste and texture you could want in a dessert. You’ve got a good amount of chocolate, with a jolt of espresso and a touch of nutty, caramel-y toffee. Plus the fudgy, chewy, rich, creamy, luscious, and crunchy textures are to die for. There’s actually a layer of chocolate ganache in between the brownie and the ice cream to really satisfy you chocoholics and to make sure the ice cream doesn’t make the brownie soggy at all. Have you ever had cold brownies? They’re so much more rich and fudgy! The first slice of this pie is a little difficult to cut if it’s really frozen, just use a sharp knife.

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What’s your favorite frozen treat?

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How to Make

Mocha Brownie Ice Cream Pie

By: Tessa Arias

Yield: 10 servings

Prep Time: 15 minutes mins

Inactive Time: 2 hours hrs 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 3 hours hrs

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Mocha Brownie Ice Cream Pie has an ultra fudgy, chewy, and chocolaty brownie bottom with a homemade espresso ice cream filling all topped with toffee bits.

Ingredients 

For the brownie:

• ▢ 1 stick (4 ounces) unsalted butter, melted
• ▢ 1 cup granulated sugar
• ▢ 1 cup (3.5 ounces) unsweetened natural cocoa powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon vanilla
• ▢ 2 large eggs
• ▢ 1/2 cup (2.25 ounces) all-purpose flour

For the chocolate ganache:

• ▢ 1/2 cup heavy cream
• ▢ 4 ounces semisweet chocolate, chopped
• ▢ 1 tablespoon unsalted butter

For the espresso ice cream:

• ▢ 2 cups heavy cream, chilled
• ▢ 1 cup whole milk, chilled
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 teaspoon fine salt
• ▢ 1 tablespoon corn syrup (optional)
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 tablespoons instant espresso powder
• ▢ 1 tablespoons Kahlua (optional)

For topping:

• ▢ Toffee bits

Instructions

For the brownie:

• Preheat the oven to 325°F. Place a piece of parchment paper on the removeable bottom of a 9-inch springform pan and close the pan over the parchment, allowing the excess to hang out. Spray with nonstick cooking spray.
• In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, the mixture will be thick. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well combined. Add the flour and stir again until very well combined. Spread evenly into the prepared pan.
• Bake for 25 minutes, or until just a toothpick inserted into the center comes out with moist crumbs still attached. Let cool to room temperature then place in the freezer until ready to use.

For the ganache:

• Microwave the cream in a glass measuring cup for 40 seconds. Add the chocolate and butter and let stand for 1 minute. Stir until smooth. Let cool until thickened. Pour over the brownie in one even layer then return the pan to the freezer.

For the espresso ice cream:

• In a large bowl, whisk together all the ice cream ingredients except the Kahlua. Pour into an ice cream maker and freeze according to the manufacturer’s directions, until the consistency of soft-serve. Add the Kahlua during the last minutes of churning.
• Immediately pour the ice cream into the pan over the brownie and ganache layers. Top with toffee bits, cover with plastic wrap, and freeze until firmed, at least 2 hours or up to 1 week, before serving.

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Recipe Notes

The corn syrup in the ice cream helps keep it soft and creamy. Feel free to omit it if you need to. The Kahlua in the ice cream helps add flavor and keep it soft and creamy. Again, feel free to omit if you need to.