Filed Under: Brownie | Chocolate | Dessert | Ice Cream | Pie

Mocha Brownie Ice Cream Pie

Recipe By Tessa Arias
July 21st, 2014

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.

Yield: 10 servings

Prep Time: 15 minutes

Cook: 25 minutes

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.
Mocha Brownie Ice Cream Pie Recipe

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.

What’s your favorite frozen treat?

Mocha Brownie Ice Cream Pie

Recipe Rundown
Taste: Gotta love the combination of chocolate, espresso, and toffee!
Texture: The cold brownie is ultra fudgy, chewy, and rich while the ice cream is luscious and creamy. I love the crunch the toffee bits add.
Ease: This is actually pretty easy. Both the brownie and the ice cream are simple recipes, it just takes some patience and dish-washing to make this pie.
Appearance: I find this pie to be absolutely gorgeous!
Pros: Frozen pie with brownie?! Yes, the whole thing is a “pro.”
Cons: Probably more of a special occasion dessert.
Would I make this again? I’ll dream about making this pie again.

Mocha Brownie Ice Cream Pie

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Mocha Brownie Ice Cream Pie

More Frozen Treats:

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Chocolate Covered Strawberry Ice Cream CakeChocolate Covered Strawberry Ice Cream Cake

How to make
Mocha Brownie Ice Cream Pie

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time 2 hours 20 minutes
Total Time: 3 hours
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.


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


For the brownie:

  1. 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.
  2. 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.
  3. 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:

  1. 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:

  1. 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.
  2. 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.

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.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Taylor @ Food Faith Fitness — July 21, 2014 at 3:47 am

    Is it so wrong that I wish I was eating my coffee in the form this, instead of in boring cup? I think you are the queen of ah-may-zing ice-cream desserts, and I am loving the chocolate overload here! Pinning 🙂

    • #
      Tessa — July 21, 2014 at 11:31 am

      Haha thanks Taylor!!

  2. #
    sally @ sallys baking addiction — July 21, 2014 at 4:36 am

    This whole mocha/coffee thing makes this fabulous ice cream pie an acceptable breakfast… no?

    • #
      Tessa — July 21, 2014 at 11:32 am

      Yes. Always ice cream for breakfast 🙂

  3. #
    Amanda — July 21, 2014 at 6:49 am

    Mmmm, love that fudgy brownie layer, and the ganache surprise in there 🙂

    • #
      Tessa — July 21, 2014 at 11:32 am

      Thanks Amanda!

  4. #
    Gaby — July 21, 2014 at 8:31 am

    Espresso ice, brownies, and chocolate ganache, this is the most perfect dessert, ever!

    • #
      Tessa — July 21, 2014 at 11:33 am

      Thanks so much Gaby 🙂

  5. #
    Beth @ bethcakes — July 21, 2014 at 12:22 pm

    This ice cream pie looks wonderful! Brownies and ice cream are so good together. 🙂 Love the brownie paired with espresso and those toffee bits on top!

  6. #
    Angelyn @ Everyday Desserts — July 21, 2014 at 3:07 pm

    this looks sooooooo good! yum!

  7. #
    Christina — July 21, 2014 at 7:32 pm

    Looks delicious! Do you have any recommendations for making this ice cream without an ice cream maker?

  8. #
    Thalia @ butter and brioche — July 21, 2014 at 10:10 pm

    i am SO craving a slice of this right now. ive never made an ice cream pie like this before, definitely something i need to give a go. thanks tessa for sharing the recipe!

  9. #
    Meriem @ Culinary Couture — July 21, 2014 at 11:34 pm

    This sounds amazing Tessa!

  10. #
    Kelly @ Trial and Eater — July 26, 2014 at 9:10 am

    I LOVE ice cream cakes! This one looks absolutely to-die for 🙂

  11. #
    Jayme — July 31, 2015 at 2:23 pm

    This looks like a little slice of heaven!

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