These Mocha Brownie "Ice Cream" Sandwiches are sure to be a hit at your next summer barbecue. Frozen chocolate mousse layered between brownie layers is the perfect combination for this fun dessert. As a bonus, this is a make-ahead recipe, so the perfect dessert to have on hand for any last-minute get-togethers.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (450 g) brownie mix
1 cup Philadelphia Cream Cheese Product
6 oz. Baker's Semi-Sweet Chocolate, melted, cooled
3 Tbsp. brewed NabobBold Coffee, cooled
1 can (300 mL) sweetened condensed milk
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven 350ºF.
Prepare brownie batter and bake as directed on package for 3x9-inch pan. Cool completely.
Beat cream cheese product in medium bowl with mixer until creamy. Add melted chocolate and coffee; mix well. Gradually beat in milk. Gently stir in Cool Whip.
Cut brownie in half; stack in shallow pan, filling layers with cream cheese mixture. Freeze 3 hours or until firm. Cut into 12 sandwiches to serve.
Kraft Kitchen Tips!
Add 1/2 cup chopped toasted pecans to brownie batter before baking as directed.
Prepare using 1 pkg. (250 g) Philadelphia Brick Cream Cheese.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 10 g
Cholesterol 40 mg
Sodium 250 mg
Carbohydrate 58 g
Fibre 3 g
Sugars 45 g
Protein 7 g
12 servings, 1 sandwich (91 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.