espresso martini brownie ice cream
This Espresso Martini Brownie Ice Cream combines your favorite cocktail with the ultimate brownie sundae. This creamy no-churn espresso ice cream is wrapped with ribbons of homemade Kahlua hot fudge and packed with fluffy brownie chunks, making it a rich, boozy treat worthy of a dinner party or a late-night solo spoonful.
Best alcoholic summer ice cream
If there’s one thing we love about Broma Bakery, it’s turning your favorite desserts and cocktails into outrageously decadent treats. Enter: this Espresso Martini Brownie Ice Cream. Rich, creamy espresso ice cream wrapped in ribbons of homemade Kahlua fudge and filled with chunks of Fucky Brownie make it the ultimate boozy frozen dessert. The best part? You don’t need a fancy ice cream maker because you don’t need to mix it thoroughly.
This dreamy dessert tastes like your favorite espresso martini turned into ice cream. Coffee ice cream is rich and creamy with just the right amount of bold espresso flavor, hints of vanilla, and a little Kahlua. Stir in a hearty brownie and some homemade hot fudge and you’re in heaven. Serve at your next dinner party, sip a spoonful straight from the freezer for an afternoon pick-me-up, or pour a scoop of hot espresso and enjoy the most decadent late-night affogato.
What is Espresso Martini Brownie Ice Cream?
Espresso Martini Brownie Ice Cream is a rich, coffee-flavored no-churn ice cream inspired by the iconic Espresso Martini cocktail. The no-stir base is made with heavy cream and sweetened condensed milk to achieve a super creamy texture without the use of an ice cream machine (score). Espresso powder gives the ice cream a bold coffee flavor, while homemade Kahlua fudge ribbons add a decadent, boozy chocolate swirl throughout. And because more is more, fold in fluffy brownie chunks for the ultimate textural moment.
Think of it as the perfect combination of an espresso martini, a brownie sundae, and a dessert from your favorite coffee shop.
What ingredients do you need to make this Espresso Martini Brownie Ice Cream?
One of the best things about no-churn ice cream is that the ingredient list is incredibly simple. All the ingredients here work hard to create a creamy, scoopable texture and rich espresso martini flavor.
Heavy Cream: Heavy cream is the basis of good no-churn ice cream. Whipping the cream creates air and structure, replicating the texture typically achieved by stirring traditional ice cream. For the fluffiest results, make sure the cream is very cold before whipping. Sweetened Condensed Milk: Sweetened condensed milk sweetens ice cream and keeps it soft and creamy straight from the freezer. The silky texture prevents ice crystals and gives this ice cream a luscious mouthfeel. Espresso Powder: Espresso powder packs concentrated coffee flavor without adding extra liquid. It melts easily into the base, giving this ice cream an unmistakable espresso martini vibe. Uses high quality espresso powder to achieve a rich taste. Salt: A little salt balances the sweetness and enhances the deep chocolate and coffee notes. Don’t skip it. All the flavors pop. Vanilla Extract: Vanilla mellows everything out and adds warmth to the espresso flavor. It also gives your ice cream that classic dessert shop flavor that we all love. Brownie: The fluffy brownie chunks complement this ice cream perfectly. If you don’t have time, you can use homemade brownies, brownie mixes, or store-bought brownies, but for the best texture, make sure they’re nice and fluffy, not cake-like. Chocolate Chips: Chocolate chips melt into the swirls of homemade Kahlua fudge, creating thick ribbons of rich chocolate throughout the ice cream. Butter: Butter helps make the fudge swirls smooth and glossy. The combination of chocolate chips and Kahlua creates a dreamy texture that stays swirly-soft even after freezing.
Tips for making no-churn ice cream
No-churn ice cream is surprisingly easy to make, but these tips will ensure a creamy, scoopable texture every time.
Use cold cream: Cold cream foams faster and contains more air, creating a lighter, creamier texture. Do not over-whip the cream. You want firm peaks, but stop before the whipped cream becomes grainy or buttery. Freeze overnight: No-churned ice cream doesn’t need enough time to fully set. Overnight is ideal for the best texture. Add mixins strategically. Rather than mixing everything completely, fold the brownie chunks and fudge ribbons over and over to create distinct swirls and pockets throughout. Let it soften before scooping: Before scooping your ice cream, let it sit on the counter for 5 to 10 minutes to create the perfect creamy texture.
How to keep ice cream fresh without stirring it
Homemade no-churn ice cream is best stored in an airtight container in the freezer. You can prevent ice crystals from forming by pressing parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container.
For best flavor and texture, consume ice cream within two weeks. Because this recipe contains Kahlua alcohol, it tends to stay slightly softer and creamier than traditional homemade ice cream after freezing.
And what if somehow it’s still there after the next dinner party? Consider yourself very lucky.
Have fun making ice cream, friends!
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Kahlua for hot fudge sauce
1/2 cup (90g) semi-sweet chocolate chips
1 tablespoon (14g) unsalted butter
1/4 cup (60g) fresh cream
3 tablespoons (55g) Kahlua pinch of salt
Espresso martini ice cream
14 ounce sweetened condensed milk
1 tablespoon espresso powder
2 tablespoons (36g) Kahlua
1 teaspoon vanilla essence
1/8 teaspoon salt
1 3/4 cup (420g) fresh cream
1/2 cup brownie pieces (about 2 large brownies, or 1/4 of an 8 x 8 tray of brownies)
Instructions
First, make Kahlua hot fudge sauce. Add chocolate chips, butter, and heavy cream to a small saucepan over medium-low heat. Cook, stirring occasionally with a silicone spatula, until the mixture is completely melted and smooth. Remove from heat and stir in Kahlua, vanilla extract, and salt. Set aside until completely cool. The sauce can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator until ready to use. Once the fudge sauce has cooled completely, make the ice cream. Line a standard 1-pound loaf pan with parchment paper, or get a large freezer-safe container (if using deli containers, pint and quart containers work well for this capacity). Let’s set it aside. Add sweetened condensed milk, espresso powder, Kahlua, vanilla extract, and salt to a high-powered blender. * Blend on medium speed until smooth and thoroughly combined, about 15 seconds. Add the heavy cream and mix on medium-high speed until soft peaks form, about 25-30 seconds. Watch carefully and be careful not to overmix, as the cream can split quickly. If your blender isn’t very powerful, it may take a little longer. You’ll know it’s ready when the mixture is smooth, slightly thickened, and resembles soft whipped cream. Assemble the ice cream. If the hot fudge sauce is too cold to drip, microwave it for 10 seconds and stir until it’s spoonable. Transfer half of the ice cream mixture to the prepared loaf pan (if using a freezer container, fill the container about halfway). Top with half the brownie and half the hot fudge sauce. Repeat with remaining ice cream, brownie, and fudge sauce. Use a butter knife to gently mix everything together a few times to distribute the mix-ins. Cover tightly with plastic wrap and freeze for at least 8 hours before serving. With a tight-fitting lid, ice cream can be stored in the freezer for up to 2 months.
Precautions
If you don’t have a mixer (or don’t want to take it out to the counter), you can also make this ice cream using a hand mixer or stand mixer. Add sweetened condensed milk, espresso powder, Kahlua, vanilla extract, and salt to a medium bowl and stir. Let’s set it aside. In a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form and the whipped cream holds its shape, about 1 minute. Remove the bowl from the stand mixer and add the sweetened condensed milk mixture to the cream. Gently fold and combine, stacking as directed.
