Decadent No-Churn Coffee Ice Cream Brownie Dessert: An Easy Layered Frozen Treat Recipe
Prepare to impress with this show-stopping, multi-layered frozen dessert that brings together rich brownies, crunchy cookies, smooth coffee ice cream, velvety fudge, and fluffy whipped cream. Despite its luxurious appearance and complex flavor profile, this recipe is surprisingly straightforward, relying on simple techniques like a quick no-churn ice cream base and an effortless fudge sauce. It’s a creation that promises indulgence without the fuss, perfect for any occasion or simply as a special treat for yourself. While I originally crafted this recipe using Folgers Black Silk instant coffee, any brand of instant coffee or espresso powder will deliver that deep, delightful mocha kick, making it incredibly adaptable to what you have on hand.
The Foundation: A Perfectly Soft Brownie Base
One of the biggest challenges with frozen desserts that include a brownie layer is preventing the brownie from becoming rock-hard and difficult to cut or eat. A common issue is a brownie that turns brittle and unyielding when chilled to freezing temperatures. To overcome this, I developed a special brownie base using an old chocolate syrup recipe. This method yields a brownie that is slightly cake-like yet wonderfully dense, maintaining a delightful chewiness even after being frozen solid. This unique texture ensures that each forkful is a harmonious blend of soft brownie and creamy ice cream, without any frustrating resistance. The chocolate syrup is key to its tender consistency, allowing it to remain pliable and enjoyable straight from the freezer. It provides a rich chocolate flavor that perfectly complements the subsequent layers, setting a robust foundation for this elaborate dessert.
Adding Depth: Texture and Crunch
To elevate this dessert beyond just creamy layers, incorporating contrasting textures is essential. This is where the Oreos and chocolate chips come into play, offering an exciting interplay of softness and crunch. Immediately after the brownie comes out of the oven, a generous sprinkling of chocolate chips melts slightly into the warm surface, creating a semi-fudgy, gooey layer. On top of this, broken Oreo cookies (or a handful of mini Oreos) are scattered, adding a satisfying crispness and an extra burst of chocolatey flavor. These elements are not just for taste; they provide a crucial textural contrast that makes every bite more interesting and enjoyable. The slight bitterness from dark chocolate chips combined with the classic sweet crunch of Oreos creates a dynamic experience that keeps you coming back for more.
Effortless Indulgence: Easy No-Churn Coffee Ice Cream
The heart of this frozen dessert is undoubtedly the easy no-churn coffee ice cream. This brilliant technique, which I picked up during my time in the Smucker’s test kitchen, eliminates the need for an ice cream maker, making homemade ice cream accessible to everyone. The process is elegantly simple: heavy cream is whipped until stiff peaks form, then gently folded into a flavorful mixture of condensed milk, milk, vanilla, and instant coffee. This method results in an incredibly smooth, rich, and creamy ice cream base that sets beautifully in the freezer without any ice crystals forming. You can pour this luscious mixture directly over your prepared brownie and cookie base, saving you the hassle of churning or having to soften pre-made ice cream. The beauty of no-churn lies in its convenience and the consistently delicious results, providing a velvety layer that perfectly balances the brownie’s richness and the toppings’ crunch.
The Flavor Profile: Deep Mocha Infusion
What truly sets this dessert apart is its profound mocha flavor. The addition of instant coffee crystals or espresso powder is not merely about adding coffee notes; it’s about intensifying the chocolate and creating a sophisticated, deep mocha profile. Just one teaspoon of instant coffee or half to three-quarters of a teaspoon of espresso powder transforms the creamy ice cream base into a rich, aromatic experience. The coffee doesn’t overpower the chocolate; rather, it enhances its natural bitterness and sweetness, creating a more complex and satisfying taste. This carefully balanced infusion ensures that each layer contributes to a harmonious symphony of chocolate and coffee, making the dessert irresistibly appealing to mocha lovers. You can adjust the amount of coffee to your preference, making it as subtle or as bold as you like.
The Finishing Touch: Easy Condensed Milk Fudge Sauce
No layered dessert is complete without a decadent topping, and this easy condensed milk fudge sauce is the perfect choice. Made with the remaining half can of condensed milk from the ice cream recipe, this sauce is a testament to convenience and flavor. It’s incredibly quick to prepare, requiring just a few minutes on the stovetop to melt chocolate chips into the condensed milk, then stirring in butter, hot water, and vanilla. The result is a smooth, glossy, and intensely chocolatey fudge that rivals more complicated recipes in taste. This sauce is so good, you might even find yourself making it as a standalone treat for other desserts or simply enjoying it by the spoonful! It creates another delightful layer within the frozen dessert, solidifying just enough to hold its shape while remaining wonderfully soft and fudgy. When measuring condensed milk for this sauce (or any recipe), remember that while volume measurements are common, using a kitchen scale to measure by weight offers superior accuracy for consistent results.
Bringing It All Together: Assembly and Enjoyment
The magic of this layered dessert lies in its careful construction, where each component is designed to complement the others. Once your tender brownie base is cooled and topped with chocolate chips and Oreos, the creamy coffee ice cream is poured over and frozen until firm. This sequential freezing is key to maintaining distinct layers. Next, the luscious homemade fudge sauce is gently spread over the firm ice cream, providing another irresistible chocolatey stratum that sets up beautifully in the freezer. Finally, a generous layer of sweetened whipped cream is piped or spread on top, offering a light, airy contrast, and can be garnished with a sprinkle of nuts for added texture and visual appeal. The completed dessert requires a final freezing period, allowing all layers to meld into a cohesive, sliceable masterpiece. When it’s time to serve, simply lift the dessert from the pan using the parchment paper, peel away the sides, and slice into elegant squares with a sharp chef’s knife. These frozen squares can be served immediately for a firmer texture or allowed to soften slightly on the plate for about 10 minutes to enhance their creamy decadence. Whether you’re hosting a dinner party or simply craving an extraordinary frozen treat, this layered coffee ice cream brownie dessert is sure to be a crowd-pleaser and a testament to the joy of homemade desserts. I had an absolute blast creating this recipe, perfecting each layer to ensure a truly unforgettable experience, and I sincerely hope you enjoy making and savoring every delightful bite.
- Black Silk Mocha Flavored Marshmallow Cookies
- Smaller French Silk Pie
- TCBY’s New Silk Vanilla Almond
- Chocolate Brownie Cheesecake Ice Cream
- Six Inch Ice Cream Cake
Recipe
Layered Black Silk Ice Cream Brownie Dessert
Cookie Madness
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Ingredients
Brownie Layer (or just use an Oreo Crust – see note)
- 2 tablespoons butter softened (I used salted for a hint of contrast)
- ¼ cup granulated sugar
- 1 large egg
- 6 tablespoons chocolate syrup (for a soft, chewy brownie)
- ½ teaspoon vanilla extract
- ¼ cup carefully measured all-purpose flour (aerate and stir before measuring for best results)
- ½ cup dark chocolate chips (for extra chocolatey goodness and texture)
- 6 broken Oreo Cookies or a large handful of Mini Oreos (for crunch and flavor contrast)
Easy Coffee Ice Cream
- 1 cup plus 2 tablespoons heavy whipping cream
- 2 tablespoons milk
- 7 ounces ½ can or about ⅔ cup Eagle Brand condensed milk** (the secret to no-churn creaminess)
- 1 ½ teaspoons vanilla extract
- 1 packet Folgers Fresh Breaks Black Silk (or 1 teaspoon instant coffee crystals, or ½ to ¾ teaspoon espresso powder for mocha flavor)
Easy Fudge Sauce
- ½ cup semisweet or dark chocolate chips
- ½ can 7 oz of condensed milk (leftover from the ice cream)
- 1 ½ tablespoons butter at room temperature cut into small chunks
- 1 tablespoon hot water
- ½ teaspoon vanilla
Topping
- 2 cups sweetened whipped cream
- A handful of chopped nuts (pecans, walnuts, or almonds, optional for garnish)
Instructions
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For the Brownie Layer: Preheat your oven to 350 degrees F (175 C). Line the inside of an 8-inch (20 cm) square metal pan with parchment paper, allowing excess to hang over the sides for easy lifting. If using a glass pan, preheat to 325F (160 C).
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In a medium bowl, beat the softened butter and granulated sugar together until light and creamy. Beat in the large egg until well combined. Stir in the chocolate syrup and vanilla extract until fully incorporated. Add the measured all-purpose flour and stir gently, just until no dry streaks remain. Pour the brownie batter into the prepared pan and spread evenly. Bake on the center rack for approximately 15-17 minutes, or until the brownie feels set to the touch (the top may still be slightly sticky). Immediately remove from the oven and evenly sprinkle the dark chocolate chips and broken Oreo cookies over the hot brownie. The chocolate chips will melt slightly and adhere to the brownie. Let the brownie cool completely at room temperature, then transfer it to the refrigerator to chill thoroughly for at least 1 hour.
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For the Easy Coffee Ice Cream: In a large mixing bowl, beat 1 cup of heavy whipping cream with a handheld electric mixer until stiff peaks form. Set aside. In a separate bowl, combine the remaining 2 tablespoons of cream, 2 tablespoons of milk, 7 ounces (about ⅔ cup) condensed milk, 1 ½ teaspoons vanilla extract, and the instant coffee powder (or espresso powder). Stir this mixture very well until the instant coffee completely dissolves. Gently fold the whipped cream into the condensed milk mixture until just combined, being careful not to deflate the cream. Pour this creamy ice cream mixture over the chilled brownie and cookie crust. Place the pan in the freezer for at least 4 hours, or until the ice cream layer is very firm.
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For the Easy Fudge Sauce: While the ice cream is freezing, prepare the fudge sauce. In a small saucepan, combine the semisweet or dark chocolate chips and the remaining ½ can (7 oz) of condensed milk. Heat over medium-low heat, stirring gently and continuously, until the chocolate chips have completely melted and the mixture is smooth. Remove the saucepan from the heat. Stir in the room-temperature butter chunks until the butter has melted and is fully incorporated. Add the hot water and ½ teaspoon of vanilla extract, stirring until the sauce is smooth and glossy. Let the fudge sauce cool at room temperature for approximately one hour, allowing it to thicken slightly.
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Assemble the Remaining Layers: Once the coffee ice cream layer is firm, spread the cooled fudge sauce evenly over the ice cream. Return the pan to the freezer and freeze for another hour, or until the fudge sauce layer is firm enough to support the whipped cream. Finally, spread or pipe the sweetened whipped cream over the firm fudge layer. Return the dessert to the freezer for several more hours, or preferably overnight, until the whipped cream is completely firm. If desired, sprinkle with chopped nuts before serving for an extra crunch.
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Serving Instructions: When you are ready to serve, carefully lift the entire dessert from the pan using the parchment paper overhang. Gently peel away the parchment paper from the sides. Place the dessert on a sturdy cutting board. Use a sharp chef’s knife, dipped in hot water and wiped clean between cuts, to slice the dessert into desired squares. Plate the frozen squares immediately or store them in an airtight freezer-safe container in the freezer until you are ready to serve. This dessert can be served straight from the freezer for a firm texture or allowed to soften slightly on the plate for about 5-10 minutes for a creamier experience.
Notes
Optional Oreo Crust: If you’re short on time or prefer to skip baking the brownie, an Oreo crust makes an excellent alternative. Simply grind about 18 Oreo cookies (including the cream filling) into fine crumbs. Mix these crumbs with 4 tablespoons of melted butter until well combined. Press the mixture firmly into the bottom of your 8-inch square pan, then chill in the refrigerator for at least 30 minutes before adding the ice cream layer.