Preheat the oven to 170°C (340°F) and line the 22 x 22 x 4 cm baking pan with parchment paper.

Whisk the Haan Brownies mix, eggs, 90 ml water, and 220 ml vegetable oil until the batter is smooth.

Pour the brownie batter into the lined pan and level the surface.

Bake the brownie for 30 to 35 minutes, until the edges are set and the centre remains fudgy.

Cool the brownie completely in the pan, then cut it horizontally into two equal layers or into two slabs sized for sandwiches.

Dissolve the instant coffee in 75 ml hot water to make the espresso, then cool it completely.

Sprinkle the gelatin over 40 ml water and let it bloom for 5 minutes.

Warm the bloomed gelatin gently until dissolved, then cool it until lukewarm.

Beat the Haan Wippy Cream with 300 ml cold milk until thick and softly peaked.

Fold the liquid milk, cooled espresso, sweetened condensed milk, and dissolved gelatin into the whipped cream.

Chop 150 g milk chocolate into small bites and fold the chocolate bites into the coffee ice cream mixture.

Freeze the ice cream mixture for 6 to 8 hours, stirring once after 2 hours if possible for a creamier texture.

Place one brownie layer in the pan and spread the firm coffee ice cream evenly over it.

Cover with the second brownie layer and freeze for 2 hours until firm enough to cut.

Melt 100 g milk chocolate with 1 tablespoon vegetable oil until smooth, then let the coating cool slightly.

Cut the frozen brownie ice cream slab into 12 sandwiches and drizzle or dip each sandwich in the chocolate coating.

Sprinkle sea salt over the chocolate before it sets, then freeze the sandwiches for 15 minutes before serving.