Tiramisu Brownie Ice Cream Sandwich Bars.
For the very first Friday of June…
Side Note: Join me on Facebook Live today at 2pm EST. We are making THESE ice cream sandwich bars!
June through August around here means ice cream for dessert all the time. OK well, at least a lot of the time. Over the years of writing the blog I’ve grown to love fruity summer desserts…although I typically serve them for brunch….hmmmm?
Point is, ice cream is a regular around here during the summer, and I’m pretty excited about today’s ice cream sandwich recipe. Can you guys believe that in four 1/2 + years of developing recipes I have yet to create an ice cream sandwich bar? I just realized this now. Craziness.
Well, I’m so glad I finally changed all that, because these ice cream sammies are like no other.
Say hello to the tiramisu brownie ice cream sandwich. It’s homemade no-churn mascarpone ice cream, sandwiched between two fudge brownies, spiked with a little coffee, and frosted with Nutella.
I mean…SO GOOD.
Best part?
Well you might think these are kind of hard and time-consuming, but they are so incredibly easy. I’m talking twenty to thirty minutes top of prep time, and the rest is all freezer work. So fast, so simple, and kind of dangerous…because they are THAT easy!
If you think I’m messing with you, let me explain.
Start with my favorite homemade FUDGE brownies. If there was ever a perfect ice cream sandwich base, it has got to be a fudge brownie. I mean, what’s not amazing about a homemade brownie and ice cream together? It’s the ideal combo. The brownie is thinly spread between two 8×8 inch square pans. You want thinner brownies so that your sandwich is actually bite-able.
Once your brownies are cooled, spread them with a rather generous layer of Nutella. Going to be honest here, my layer was clearly way too thin, as you can barely even see it in the photos. Enter giant sad face emoji.
OK. No churn ice cream! I am a huge fan of no-churn ice cream, so to keep this recipe simple and quick, I used my favorite no-churn mascarpone ice cream. Plus, tiramisu is all about the coffee and the mascarpone, so this ice cream just had to happen.
Sandwich everything together, and then…DONE.
Could not be easier. The hardest part is waiting for these to freeze…meaning you need to get up right now and starting baking…because it’s Friday and your Friday needs an ice cream sandwich. Trust me.
Speaking of Friday, happy weekend! Man, this week went by so crazy fast. Having a holiday on Monday totally threw me off. I was a day behind all week and it was just a tinsy bit crazy. But still a great week, filled with so many things. You know what made this week all that much better? You guys are going to cringe when I say this, but the weather!
I hate, hate, hate to talk about the weather again, but I swear, having warmer, longer, and sunnier days just lifted my spirits. I feel like I already said this sometime earlier this week, but the sunshine just makes me a happier, nicer, and more upbeat person. Also, green trees, flowers, and my small farm animals are pretty much everything to me right now. I’m even digging the rooster’s crow, as it’s just kind of peaceful amidst the warmer air. I know, I know, what? But if you were here, you’d get it!
I truly can’t get over how pretty it here. Especially around six or seven at night when the sun is setting through the trees. It’s my very favorite time of day. <–which you already know if you follow me on Instagram, as I am constantly posting stories of the sunsets.
Bonus…these late night sunsets are the perfect time to be eating ice cream sammies!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tiramisu Brownie Ice Cream Sandwich Bars
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: brownie bars, ice cream sandwiches
* Requires 4-6 hours of freezing time
Ingredients
- 1 stick (1/2 cup) unsalted butter
- 2 ounces chocolate, milk or dark, chopped
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons instant coffee granules
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup Nutella
No-Churn Mascarpone Ice Cream
- 4 ounces mascarpone cheese
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla
- pinch of flaky sea salt
Instructions
-
1. Preheat the oven to 350 degrees F. Line two (8x8 inch) square baking pans with parchment paper.
2. Add the butter and chocolate to a medium size, microwave safe, mixing bowl. Microwave on high for 30 second intervals, stirring after each interval, until melted and smooth. To the melted chocolate whisk in the sugar, vanilla, coffee, and eggs until smooth. Stir in the cocoa powder, flour and salt until just combined, try not to over mix the batter. It will be thick. Divide the batter evenly into the prepared pans, spreading it in an even layer, the layers will be thin. Transfer to the oven and bake for 10-12 minutes, until the brownies are set on top. Remove from the oven and allow to cool completely.
3. Once cooled, spread the Nutella evenly onto each brownie pan.
4. To make the ice cream. Add the mascarpone and sweetened condensed milk to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form.
5. Spread the ice cream in an even layer over top one of the brownie pans. It's easiest if you keep the brownie in the parchment lined square baking pan. Then place the other brownie gently on top of the ice cream, Nutella side facing down. Cover with plastic wrap and freeze for 4-6 hours or overnight.
6. Slice bars into rectangles and keep stored in the freezer for up to a couple months.
Recipe Notes
* Requires 4-6 hours of freezing time
The most perfect bite. Again, SO GOOD.
Ice cream is a year round treat, not just for summertime 😉 I love this fabulous, better version of the classic ice cream sandwich!
That is very true! I am glad you are liking these Liz! Thank you!
These ice cream sandwich bars look delicious! Love the photos!
Thank you Leanne!!
Oh god, I can’t even look. I’m in such need of chocolate, you have no idea!!!
https://bloglairdutemps.blogspot.pt
Perfect! I hope you love these Ruth!!
Looks yummy! I’m missing the coffee component tho’. A must try! Ice cream rules!! Lol
Agreed! It totally does. Thank you!
Sorry about that! Recipe is all fixed. Hope you love these! Thanks!
These look fabulous & I hope to make them this weekend! But ditto to D.C’s Comment – where’s the coffee?
Sorry about that! Recipe is all fixed. Hope you love these!
I swear I save every recipe of yours and want to make them right away. These are definitely on the agenda for the weekend.
That is so great! I hope you have an awesome weekend and enjoy all the recipes!! Thanks Christin!
What a great recipe to make for summer! Tiramisu – my favorite!!
I am so happy you are liking it Deborah! Thank you!
The picture of all the sandwiches stacked – love it!!! You’re so talented and these sound delicious!
Awh thanks Sarah! I hope you love these if you get a chance to try them!
Oh wow, this is such a good way to kick off June! Sounds absolutely delicious!!
xo
Phyllis
http://desgeulasse.com/
Thank you Phyllis!
The “coffee” in form of instant granules is in the brownie recipe.
Put them in the freezer like 2 minutes ago!
Might have overdone it with the nutella 😀
Ah! That is so great! I hope they turn out amazing & you love them! More nutella is never a bad thing lol!
Turned out great, everyone loved them, eventhough eating them was quite a challenge 😀
Haha so happy they were good, though they can get messy!!
Hi!❤️ I made these and they came out fabulous except for the fact that I used bittersweet chocolate because there was a European block of it that looked exceptional at WF when I was there shopping for ingredients. However, I feel like the overall chocolate taste was just a bit too much, and way overpowering/a little too tart, especially with the coffee added. Do you think that I should have used semi sweet or milk chocolate instead of bittersweet? And would you recommend using bittersweet at all in any chocolate recipe? Thanks in advance for some great advice!
Hey Gia! SO for the brownie recipe, i LOVE using milk chocolate. The sweetness is so nice with the decreased sugar and coffee. Semi-sweet also works amazing too. Bittersweet is great for baking, but the recipe needs to have added sugar to really balance it. Hope that helps! 🙂 Thank you!
Hey, Tieghan!
It’s me again, Eike, converting another one of your delicious recipes into the metric system. Hope you don’t mind … ;o)
THESE! ARE! SO! GOOD!
brownies
1 stick (1/2 cup) = 100 g butter
2 ounces = 60 g chocolate
3/4 cup = 170 g sugar
1/2 cup = 60 g cocoa powder
1/2 cup = 80 g flour
1/2 cup = 160 g Nutella
divide the batter = 2 x 290 g
350 °F = 175 °C
ice cream
4 ounces = 115 g mascarpone cheese
1/2 cup = 120 ml sweetened condensed milk
1 cup = 240 ml heavy cream
Absolutely do not mind! In fact thank you! Lots of people will be happy to see your comment i’m sure!
So happy you like them!!
Whoa!!! This no-churn ice cream recipe looks incredible between brownies! Tiramisu flavors are the best!
Agreed! I love tiramisu flavors as well! Thanks so much Maria!
not a fan of Nutella…..what can I substitute in it’s place…TY
Hi Maureen! You can either omit the nutella all together, use your favorite nut butter OR use a cooled hot fudge sauce. Either option will be great. Let me know if you have questions. Hope you love the ice cream bars!
Ooh I can’t wait to try these! But I hope I’ll be able to get the other brownie on top of the ice cream layer without breaking it. ^ ^;
Haha! Could be very tough to get! Thanks Katie, hope you love the cake!
Just made for our Fathers Day dinner. Thanks.
Hope its amazing! Happy fathers day!
I made this last weekend. Wow!! This was literally one of my favorite things I’ve ever tasted. It was so good, I literally think I could have eaten the whole thing. (Your avocado brownies are a close second, and my go-to dessert). Unfortunately/fortunately, I had to stop after my second piece (yes, I had seconds…) because I stopped eating sugar a couple months ago, so my stomach got mad at me for all the sugar. Lol. But wow…so good.
HI!! SO SO happy you like both my desserts you seriously picked two of my favorites! Hope your stomach didn’t hurt to bad!!
Thanks John!
Hi Teighan! Just made these a SECOND time!! They are so easy and so yummy! Thanks for all the great ideas!
Hey Lisa! So glad you loved these ? I hope you like some other recipes on the blog as well! Thanks!
I am a brand manager for Tiramisu liqueur. How would you suggest working this ingredient into the recipe because these look amazing–and I’d love to use my brand!
Thanks!
Hey Meredith, I am not familiar with your product, so I cant say for sure.
Love these! Really delicious. Can you recommend the best way to cut these?
I like to use a large chef knife, run it under hot water and then slice. It works really well. 🙂
My boyfriend loves these.
Thank you so much Devorah! xTieghan