Tiramisu Brownie Ice Cream Sandwich Bars

Tiramisu Brownie Ice Cream Sandwich Bars

And the first post of 2019 is here! Even before you know it, you are going to say where did 2019 go. Time sure flies, hope I don't fret thinking too much about of it. Lol.😁 Beginning the year on a sweet note - I have come up with the best combination of you can think of... Are you a fan of tiramisu, ice cream, brownie? Like duh, who doesn't like these three and if it is summed up into one--- MIND BLOWING! I came across this recipe from I was going through my Instagram feed. I have never before tried an ice cream recipe. This one is a no-churn one. What excuse are you going to make now for not trying this one? It is so simple, looks complicated yet delish. 

I had saved up this recipe to make during the summer (when you are much need of something cold), but then I totally forgot about it, and now I was craving for this combination this time around. So I had to make it, and I had leftover mascarpone cheese. What other way to use it than on your favorite brownie? It's pretty effortless, really- chewy, sticky and dense brownies sandwiched with dreamy creamy mascarpone ice cream, to give that chocolatey experience a layer of Nutella spread. 

These sammies are what you want to make for that perfect chocolate-cream experience. I don't care if its winter! 🙅 When I crave, I bake! 💪 The instant coffee amount I felt was a bit too intense for me. So I cut down the amount to half the quantity. But love how well this came out... Yumminess Overloaded!  

This fudgy brownie maddness is crazy, being a lover of brownies I have been able to satisfy my cravings, Alhamdulilah! So what are you waiting for, let's make it...!😍


  • 1 stick (1/2 cup) unsalted butter
  • 50 gms chocolate, milk or dark, chopped
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon 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


  • 4 ounces mascarpone cheese
  • 1/2 cup sweetened condensed milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • pinch of flaky sea salt


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 using 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. Consume it fresher, the tastier! 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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