Set the oven's convection range to 350 degrees. In the meantime, lightly butter and line the Half Sheet Pan from the Quarter Sheet and Half Sheet Pans Set.

To begin, gently heat chocolate in a double boiler or on low speed in the microwave until smooth. Place aside to gently cool.

The butter and sugar should be beat on medium-high speed (four or six) for two to three minutes, or until light and fluffy, in the bowl of a stand mixer fitted with a flat beater. One at a time, add the eggs, beating thoroughly after each addition. Beat at high speed (8 or 10) for an another 2 to 3 minutes, or until fluffy. Next, include the vanilla.

Sift the flour, cocoa powder, espresso powder, baking powder, and salt in a separate basin. Put the dry ingredients aside.

Using a sizable rubber spatula, fold the melted chocolate into the bowl after removing it from the stand mixer. After that, add the dry ingredients to the bowl and fold just until combined. Distribute out evenly on the half sheet pan that has been preheated, then bake for 17 to 19 minutes, or until a toothpick inserted close to the middle comes out clean. To make the brownie easier to handle during the construction process, place the Half Sheet Pan on a wire rack to cool completely before cooling in your KitchenAid® French Door Refrigerator for at least 30 minutes (or more).

Heat the cream and coffee beans in the 3.0 Quart Saucepan of your KitchenAid® Stainless Steel 8-Piece to produce the ice cream. Your KitchenAid® Double Oven Convection Range should be set to medium heat until it just begins to simmer and steam. Remove from heat, cover, and allow steep for 30 minutes. After that, filter the coffee beans out and cool the cream for at least two hours in the refrigerator. The next step will result in a hard whipped cream because the cream has been chilled.

Pour the cream into the bowl of your stand mixer equipped with the whisk once it has fully cold. Stand Mixer should be set at medium-high speed (4 or 6), and the cream should be whisked until stiff peaks form.

Pour your can of sweetened condensed milk into a another bowl. To lighten the mixture, add about 1/3 of the whipped cream and fold. Add the remaining whipped cream and combine thoroughly, making sure there are no white streaks left. Add the chopped chocolate-covered coffee beans lastly.

Detach the sides of your Pan before assembling the cake. Using a butter knife, trace and cut out two rounds from the brownie in your half sheet pan using the bottom of the springform pan as a template. Remove any extra brownie with a spatula, then set it aside. Latch the Springform Pan's sides back into position. Carefully set one of the brownie rounds onto the bottom of the springform pan by carefully lifting it up with an extra-large spatula and pushing the edges into an even layer. On top of the brownie, equally distribute half of the ice cream mixture. Add about a third of a cup of fudge sauce. Repeat with the second brownie round, then top with the rest of the ice cream concoction.

If desired, place some chocolate-covered espresso beans on top of the completed cake and pile the brownie scraps that were left over after shaping the rounds into squares of equal size. Add the remaining fudge sauce in a drizzle. Put the assembled cake in your refrigerator and freeze for at least 4 hours or overnight, or until it is totally hard.

When ready to serve, take the cake out of the freezer and release the pan's edges to reveal tidy layers. Slice into wedges with a large knife, then serve right away. Cake that isn't consumed right away should be frozen for later.