Mocha Cream Pie with Espresso Whipped Cream


 
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Hi hi! Sorry it has been a wee bit quiet around here - I had big plans to post lots this week while we are on holiday on Vancouver Island, but I’ve been having too much of a good time hanging out with family, reading books, baking (there’s still rhubarb here!!), and taking things a bit slow, which is such a nice change from our regular life back in Brooklyn. It’s been so nice to catch up on sleep and to just have some days where we can relax a little. I honestly can’t remember the last time I had more than one day off in a row - I absolutely love what I do, both here and the studio, but we aren’t at all good at that work life balance thing. Maybe we will get there one day, but for now, it’s so nice to have some time off, even though I do miss my cat. I hauled ass big time to get some stuff shot before I left so that I would have things to work on while I am here, so I will hopefully get myself a teeny bit ahead of schedule on blog content and can keep posting regularly!

The credit for this pie goes to my sweet friend Chelsea, who is an amazing baker, makes THE most incredible cakes, and is in the process of sowing the seeds for starting her very own sweet shop! We text back and forth all the time, and when I mentioned recently that I was feeling a little uninspired and didn’t have many ideas of what to bake to get some content, she sent through a big list of ideas she has had floating round in her head and goes “here, I don’t have the time for these but here’s some ideas!”. Dream friend.

One of the things on her list was a cold brew pie, which I immediately decided I had to make! I took my fave chocolate cream pie and infused the pudding with coffee, making a mocha filling, which I set into a blind baked pie crust. The whole thing then got finished off with mounds of fluffy espresso whipped cream, which pairs so nicely with the chocolate coffee filling. This one is a winner - my sister who apparently doesn’t like coffee, had two slices.

A few wee tips:

  • The pie dough recipe makes a double crust - so enough for two pies. You might as well make the extra while you are at it in my opinion - pie dough freezes well, tightly wrapped, for at least a few months, or lasts a few days in the fridge. Defrost overnight if using from frozen.

  • A pie dough trick I learnt from my friend Erin that is now firmly in my repertoire : After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough and getting a nice even crimp or lattice work.

  • When you are par baking your pie crust, chill your crust in the fridge rather than the freezer if you can - a longer chill in the fridge is preferable to a short chill in the freezer

  • I like to give this at least a few hours to set up - overnight if you can, otherwise 3-4 minimum. Make sure that the pie is completely cold before you add the cream.

  • I used a 70% dark chocolate for this, which gives you a dark chocolate pie - feel free to mix in some milk chocolate too to lighten things up a little if needed.

  • I like to whip the cream for things like this by hand as it gives me so much more control, as opposed to in a stand mixer - you want peaks that just hold, that will be a good piping consistency.

  • I use this espresso powder, but finely ground instant coffee would work too. You can always dissolve the coffee in a little bit of the cream before adding to the rest if you only have larger granules of coffee.

  • I would have topped this with chocolate covered espresso beans but I didn’t have any (I composted mine after one too many times of having them for a quick snack at 5pm and then staying awake half the night because they are STRONG) so I used regular coffee beans.

 

 

Mocha Cream Pie with Espresso Whipped Cream

- Makes one 9” pie - serves 8-10 -

Pie Filling Recipe adapted from ‘The Fearless Baker’

Pie Dough
375g (2 1/2 cups) all-purpose flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
240g (1 cup) cold water
1 cup ice
60g (1/4 cup) Apple cider vinegar
Egg wash - 1 egg whisked with 1 Tbsp water

Mocha Filling
750g whole milk
85g coarse ground fresh coffee
120g heavy cream
250g chopped dark chocolate
150g sugar
30g corn starch
3/4 tsp salt
135g egg yolks
2 tsp vanilla bean paste or extract
40g unsalted butter, at room temperature

Espresso Whipped Cream
265g heavy cream, cold
2 Tbsp powdered sugar (plus more to taste)
1/2 tsp vanilla bean paste
1 1/2 tsp espresso powder

To Garnish: extra espresso powder, coffee beans (optional)

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  (See notes for rolling out dough during resting period)

Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans, and brush the edges and crust with egg wash. Return to the oven and bake for a further 15 to 20 minutes, until evenly golden.

Remove from the oven and allow to cool completely on a wire rack.

 

MOCHA FILLING

Place the milk in a medium saucepan. Heat over low heat until just shy of a simmer, and then add the coffee. Cover, and steep for 15 minutes. Strain through a fine mesh sieve, and weigh the infused coffee milk. Top up to 650g if needed. Clean and dry the saucepan, and return to the stove. Add the coffee milk, cream, and chocolate. Place over medium low heat, and whisk until combined and the chocolate has melted. Bring it to a very gentle simmer.

While the chocolate is melting, in a medium bowl, whisk together the sugar, corn starch, and salt. Add the egg yolks and vanilla bean paste and whisk until well combined - it will look like it is not going to come together, but keep whisking!

Remove the chocolate milk mixture from the heat, and, whisking the egg mixture constantly, pour about half of the chocolate mixture over the egg mixture. Whisk until well combined, then return to the saucepan with the remainder of the chocolate mixture. Return to a medium low heat, and, stirring constantly with a silicone spatula, heat until the mixture thickens and comes to a boil, approximately 4 minutes. You want to see a few large bubbles in the centre of the saucepan. Remove from the heat and stir in the butter, mixing until well combined.

Strain the pudding mixture directly into the cooled pie shell, and smooth with an offset spatula. Place a piece of plastic wrap directly against the surface of the filling to prevent a skin forming. Leave to stand at room temperature for about 45 minutes, then transfer to the fridge to completely chill - 4 hours or overnight.


ESPRESSO WHIPPED CREAM

Place all ingredients into a large bowl and whip with a whisk until medium peaks form (you can do this in a stand mixer but you will need to keep a very close eye).

Transfer to a piping bag fitted with a round attachment. Pipe blobs on top of the chilled cake, then sprinkle with espresso powder and garnish with whole coffee beans (optional)

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Cherry Slab Pie with Brown Butter Oat Streusel


 
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie
Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie

Hi hi! I am currently sitting in the middle of Toronto airport - my sister, Rich, and I are waiting for our connecting flight to Vancouver Island, where we will spend the next 10 days with family! I am so, so excited, and so ready for a wee break - it will also be peak fruit season, so I see a slab pie or two happening in the near future!

This Cherry Slab Pie with Brown Butter Oat Streusel is a little something that Jase and I whipped up a few weeks ago. Cherry pie is a fave of mine (I mean, I love all pie, but cherry is pretty high up there), and we amped it up a little by adding a brown butter oat streusel, which adds the most amazing crunch and texture to the edges, making it just a teeny bit more exciting than your average slab pie. I love slab pies for a whole lot of reasons - for starters they are amazing for feeding a crowd, but because they are a little shallower than your standard pie, you get the most amazing ratio of fruit filling to flaky pastry.

There’s not too many wee tips for this one - it’s a super simple pie, with the filling following the fruit, sugar, starch formula. When the fruit is good, you really don’t need much else. I can see this cherry pie happening at least a couple more times this stone fruit season!

A few wee tips:

  • For the pie dough, make the quantity listed twice (so make two batches of dough) rather than doing it all in one big batch. It makes it much easier to handle and greatly reduces the likelihood of over working the dough, which can give you a tough crust. You only need one quantity of water though, don’t double that.

  • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a rectangle. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

  • Cherry pie can be a little wet, so you want to leave this to set up completely before you cut into it - it’s hard to wait but it is worth it, I promise!

  • We added the streusel onto the pie after about 20 min in the oven to ensure that it didn’t brown too much before the pie did, which would have resulted in burnt streusel and pale pie dough.

  • You can also leave the streusel off if you would like, and just make the cherry slab pie.

 

 

Cherry Slab Pie with Brown Butter Oat Streusel

- Makes one 9” x 13” slab pie -

Pie Dough (see notes for instructions - make this twice to yield two larger crusts)
375g flour
2 tsp sugar
Pinch of Salt
225g cold unsalted butter, cubed
1 cup ice
240g cold water
60g Apple cider vinegar

Brown Butter Oat Streusel
225g butter
200g light brown sugar
3/4 tsp salt
1 tsp vanilla bean paste
200g flour
80g old fashioned oats

Cherrry Filling
1500g cherrries, pitted and halved
420g raw sugar
120g tapioca starch
1/2 tsp salt

Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado Sugar to finish (optional)

 

- PROCESS -

PIE DOUGH

Combine the ice, water, and cider vinegar in a bowl and stir lightly to combine. Place cups flour, salt, and sugar in a large bowl and stir lightly to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle and wrap tightly in plastic wrap. 

Repeat the process again. Place both rectangles of dough in the fridge to rest for at least two hours, or preferably overnight.

 

BROWN BUTTER OAT STREUSEL

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps.

ASSEMBLY

Have a quarter sheet pan (9" x 13" baking sheet) ready.

On a lightly floured surface, roll one of the rectangles of dough into a shape slightly larger than your sheet pan. You want it to be approximately 1/8 inch (3mm) in thickness. Line the pan, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Fold the overlapping edge under itself, pressing down with your fingers to seal. This creates a border which helps prevent the edges of the pie from shrinking. Place in the fridge while you prepare the filling and lattice. Wrap any offcuts of dough in plastic wrap and place in the fridge until needed.

Roll out the second piece of dough, and cut lattice strips - we did an angled lattice and a braided edge. Place cut out lattice pieces on a baking sheet lined with parchment paper and refrigerate until needed.

In a large bowl, combine the cherries, sugar, tapioca starch, and salt. Transfer to the pastry lined sheet pan. Top with lattice strips. Trim back any overhanging pastry, and either crimp the edge or add a braided border, fixing down with a little egg wash.

Transfer the pie to the fridge for at least 30 minutes.

While the pie is resting in the fridge,  preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. Brush the pie with eggwash and sprinkle generously with extra raw sugar. Place on the baking tray and bake for 20 minutes, or until the pastry has set and is beginning to go golden. Remove from the oven, and add the prepared streusel around the edge of the pie. Reduce the temperature 375˚f / 190˚c, return the pie to the oven, and bake until the pastry is deeply golden and the filling is bubbling, 45 to 50 minutes. 

Remove from the oven and allow to cool. Serve warm or at room temperature. 

Cherry Slab Pie with Brown Butter Oat Streusel - a thick cherry slab pie is topped with a layer of flaky pastry and finished with a brown butter oat streusel that gives the most perfect crunch. #slabpie #streusel #cherrypie #cherryslabpie

Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream


 
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream

Hi hi! Same old same old around here - we go to Canada on Saturday which I am SO excited about, but I am also trying to haul ass to get as much shot before I leave so that I have some sneaky computer work to do while I am there to hopefully get a wee bit of a backlog of posts ready so that I can plan ahead a little! I also just finished shooting a whole bunch of Christmas cookies (!!) for a little project that I can tell you about in a few months, so there’s a weird mix of summer desserts and Christmas cookies kicking around in my fridge right about now.

I made these Black Cocoa Brownie Ice Cream Sandwiches a few weeks ago as sort of a procrastination situation, and OH BOY am I glad I did. I basically just mashed up two of my favourite recipes - these black cocoa brownies (which are adapted from the amazing Sarah Kieffer’s book), and a Philadelphia style ice cream, which I turned into a mint Oreo chip kind of thing, and combined them to make ice cream sandwiches! Philadelphia ice cream is made without eggs, so the process of making the base is super simple, as you don’t have to make a custard. I think there’s a place for both - I love custard based ice cream if you are serving it alone, but if you are pairing it with something else rich like these brownies, or you are after something a little lighter, Philadelphia is perfect!

Black cocoa is what is used to give Oreos their distinctive flavour, so it made sense to pair the brownies with an Oreo ice cream. Mint chip will be my forever fave ice cream flavour, so it made sense to add some peppermint extract in too. That is totally optional - these would also be amazing with a vanilla ice cream base with the Oreos added in. You could also ditch making your own ice cream all together and soften some store bought ice cream and freeze it between the brownies - you could even get super fancy and use two flavours, one on each half, for a bit of a choose your own adventure vibe.

The great thing about Brownie Ice Cream Sandwiches is that they are super simple to assemble - you just layer up the brownie and the ice cream, and freeze it, and you have a dessert that will feed loads! They are a little less involved than a cookie sandwich which you have to assemble individually - with these you can just pop them together, then all you have to do is cut them up and you are ready to go! I conveniently timed the making of these with two BBQs that we were invited to, so I took half along to each, and they were a giant hit!

A few wee tips:

  • This needs overnight to freeze down. I made the ice cream base, then chilled that while I baked the brownies and allowed them to cool, then churned the ice cream and assembled, before freezing overnight. If you like, you can store the brownies in the freezer or fridge until you are ready to assemble to ensure that they are cool and there is minimal melting when you add the ice cream.

  • You need the brownie to be fudgy when you bake it, so you want it to come out of the oven juuuuust cooked so it doesn’t go rock solid when you freeze it.

  • The green food colouring is totally optional - it’s only a tiny bit and I love how it looks! I know some people don’t like green mint stuff, so you do you here.

  • These last for so long in the freezer! They are also super rich so I would cut them up into smaller pieces to serve (I just had them in larger pieces to shoot then ended up cutting them all in half before serving)

  • If you don’t want to make your own ice cream, then store bought works great! You can just let a litre / quart of ice cream soften slightly, spread it onto one layer of brownie, top with the second, and freeze it down!

  • When I am assembling these, I like to put the top layer of brownie onto the ice cream upside down to ensure that the outside edges of the sandwiches are flat and level. This is totally aesthetic, but just thought I would mention!

 

 

Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream

- Makes 12 large or 16 smaller ice cream sandwiches -

Brownie recipe adapted from The Vanilla Bean Baking Book, Ice Cream Base Slightly adapted from The Perfect Scoop

Black Cocoa Brownie
85g cold unsalted butter
170g dark chocolate, coarsely chopped
40g Black cocoa, or extra dutched cocoa
105g all-purpose flour
1/4 tsp plus 1/8 tsp baking powder
3/4 tsp salt
3 large eggs, at room temperature
90g neutral oil
200g sugar
75g brown sugar
1 tsp vanilla

Oreo Mint Chip Philadelphia Style Ice Cream
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste
1 tsp peppermint extract
1-2 drops of mint gel food colour
20 oreo cookies, chopped

 

- PROCESS -

BLACK COCOA BROWNIE

Preheat the oven to 350˚f / 180˚c. Grease two 9” square baking tins and line with parchment paper slings.

Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.

Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.

Divide the mixture between the two prepared tins. Bake for 18 to 20 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. You want them to be slightly on the underbaked side so that when they freeze they stay soft. Remove from the oven and allow to cool completely.

 

OREO MINT CHIP PHILADELPHIA STYLE ICE CREAM

Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, vanilla bean paste, peppermint extract, and gel food colouring, if using. Transfer to a container, and place in the refrigerator until completely cool.

Line a 9” square baking tin with two parchment paper slings (so that you have pieces of parchment extending from all of the edges - this will help removing the ice cream sandwiches). Place one layer of brownie into the pan.

Churn the ice cream in your ice cream maker according to manufacturer’s instructions. When the ice cream is almost churned, add the chopped oreo cookies and churn to incorporate.

Give the ice cream mixture a few turns by hand using a rubber spatula to ensure that the oreos are distributed evenly, then transfer it to the pan, smoothing down with a small offset spatula. Top with the second layer of brownie, making sure to turn it upside down so that the smooth side is on the top. Press down lightly to adhere.

Wrap the baking pan in plastic wrap to ensure it does not pick up any freezer smell, then transfer to the freezer and freeze overnight until solid.

Remove the ice cream sandwiches from the pan by pulling on the parchment paper sling. Cut into squares using a sharp knife which has been run under warm water and dried off, wiping between each cut.

Store leftovers in an airtight container in the freezer until ready to serve.

Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream