Tiramisu Brownie Ice Cream Sandwich Bars
Fudgy, coffee-spiked chocolate brownies layered with Nutella and a silky no-churn mascarpone and sweetened condensed milk ice cream, frozen into showstopping bars. A make-ahead frozen dessert that serves eight and keeps in the freezer for up to two months.
Ingredients
Brownies:
- 1 stick 1/2 cup unsalted butter
- 2 oz milk or dark chocolate chopped
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 to 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 oz mascarpone cheese
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of flaky sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two 8x8-inch baking pans with parchment paper, leaving overhang on the sides.
- Melt the butter and chopped chocolate together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Whisk in the sugar, vanilla, coffee granules, and eggs until glossy. Stir in the cocoa powder, flour, and salt until just combined. Do not overmix — the batter will be thick.
- Divide the batter evenly between the two prepared pans and spread into thin, even layers. Bake for 10 to 12 minutes until just set on top. Cool completely.
- Spread 1/4 cup of Nutella evenly over the top of each cooled brownie layer.
- In a stand mixer or with a hand mixer, whip the mascarpone and sweetened condensed milk together until smooth. Add the heavy cream, vanilla, and salt. Whip to stiff peaks.
- Spread the ice cream evenly over the Nutella-topped brownie in one pan. Gently place the second brownie on top, Nutella side facing down, pressing lightly to level.
- Cover with plastic wrap and freeze for 4 to 6 hours or overnight until completely solid.
- Lift out of the pan using the parchment, transfer to a cutting board, and slice into bars with a warm knife. Serve immediately or return to the freezer.
Notes
Do not overbake the brownies — they should be just set, not dry.
Cool brownies completely before spreading Nutella.
Whip the ice cream mixture to firm stiff peaks for the best frozen texture.
Freeze overnight for the cleanest, most precise slices.
Run a knife under warm water and wipe dry between cuts for bakery-quality results.
Store wrapped bars in the freezer for up to 2 months.
Let bars rest 2 to 3 minutes at room temperature before eating for the best texture.
Cool brownies completely before spreading Nutella.
Whip the ice cream mixture to firm stiff peaks for the best frozen texture.
Freeze overnight for the cleanest, most precise slices.
Run a knife under warm water and wipe dry between cuts for bakery-quality results.
Store wrapped bars in the freezer for up to 2 months.
Let bars rest 2 to 3 minutes at room temperature before eating for the best texture.
Tried this recipe?Let us know how it was!