No-Churn Coffee Ice Cream Dessert

Instructions

Homemade Brownie:

1. Heat oven to 350°F. Line the bottom of a greased 9-inch springform pan with parchment paper; grease paper. Set aside.
2. Melt butter and chocolate in a microwave-safe, large bowl on high in 20-second intervals, stirring until smooth. Whisk in coffee granules until dissolved. Stir in the sugar, vanilla and salt. Add eggs, one at a time, beating each until well combined. Gradually add flour to chocolate mixture; stir just until combined.
3. Pour batter into prepared pan. Bake for 18-22 minutes or until a toothpick inserted near the center has moist crumbs. (Do not overbake.) Cool completely on wire rack.

No-Churn Coffee Ice Cream:

1. Beat cream in a large bowl until stiff peaks form. Combine coffee granules and hot water in a small bowl, stirring to dissolve granules. Beat the sweetened condensed milk, mascarpone, vanilla and coffee in another large bowl until smooth. Fold whipped cream into condensed milk mixture.
2. Spread ice cream mixture over brownie. Freeze for at least 6 hours or overnight. Remove from freezer 10 minutes before serving. Garnish with whipped cream, coffee beans and melted chocolate as desired.