Espresso Martini Brownie Ice Cream

by Sofi | Broma Bakery

This Espresso Martini Brownie Ice Cream is what happens when your favorite cocktail meets the ultimate brownie sundae. This creamy no churn espresso ice cream is swirled with ribbons of homemade Kahlúa hot fudge and loaded with fudgy brownie chunks for a rich, boozy treat worthy of a dinner party or a solo midnight spoonful

The best boozy summer ice cream

If there’s one thing we love at Broma Bakery, it’s turning our favorite desserts and cocktails into one outrageously decadent treat. Enter: this Espresso Martini Brownie Ice Cream. Rich, creamy espresso ice cream gets swirled with ribbons of homemade Kahlúa fudge and loaded with chunks of fudgy brownies for the ultimate boozy frozen dessert. The best part? It’s completely no churn, which means no fancy ice cream maker required.

This dreamy dessert tastes like your favorite espresso martini in ice cream form. The coffee ice cream is rich and creamy with jus the right amount of bold espresso flavor, a hint of vanilla, and dash of Kahlua. Swirl that full of brownie pieces and homemade hot fudge, and you’re in heaven. Serve it at your next dinner party, sneak a spoonful straight from the freezer as an afternoon pick-me-up, or pour a shot of hot espresso over a scoop for the most luxurious late-night affogato.

What is Espresso Martini Brownie Ice Cream

Espresso Martini Brownie Ice Cream is a rich, coffee-forward no churn ice cream inspired by the iconic espresso martini cocktail. The no churn base is made wtih heavy cream and sweetened condensed milk for an ultra creamy texture without the need for an ice cream machine (score). Espresso powder gives the ice cream its bold coffee flavor while homemade Kahlúa fudge ribbons add a decadent boozy chocolate swirl throughout. And because more is more, we fold in chunks of fudgy brownies for the ultimate texture moment.

Think of it as the perfect mashup between an espresso martini, a brownie sundae, and your favorite coffee shop dessert.

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 surprisingly simple. Every ingredient here works hard to create that creamy, scoopable texture and rich espresso martini flavor.

• Heavy cream: Heavy cream is the foundation of any good no churn ice cream. Whipping the cream creates air and structure, which mimics the texture you’d normally get from churning traditional ice cream. Make sure your cream is very cold before whipping for the fluffiest results.
• Sweetened condensed milk: Sweetened condensed milk sweetens the ice cream while also keeping it soft and creamy straight from the freezer. Its silky texture helps prevent icy crystals and gives this ice cream that luscious mouthfeel.
• Espresso powder: Espresso powder packs in concentrated coffee flavor without adding extra liquid. It dissolves easily into the base and gives this ice cream that unmistakable espresso martini vibe. Use a high-quality espresso powder for the richest flavor.
• Salt: A little salt balances the sweetness and enhances the deep chocolate and coffee notes. Don’t skip it—it makes all the flavors pop.
• Vanilla extract: Vanilla rounds everything out and adds warmth to the espresso flavor. It also gives the ice cream that classic dessert-shop flavor we all love.
• Brownies: Fudgy brownie chunks take this ice cream completely over the top. You can use homemade brownies, a brownie mix, or store-bought brownies if you’re short on time, but make sure they’re nice and fudgy rather than cakey for the best texture.
• Chocolate chips: chocolate chips melt down into the homemade Kahlúa fudge swirl, creating thick ribbons of rich chocolate throughout the ice cream.
• Butter: Butter helps make the fudge swirl silky smooth and glossy. Combined with the chocolate chips and Kahlúa, it creates the dreamiest texture that stays soft enough to swirl even after freezing.

Tips for making no churn ice cream

No churn ice cream is wonderfully simple, but these tips will guarantee a creamy, scoopable texture every time:

• Use cold heavy cream: Cold cream whips faster and holds more air, which creates that light, creamy texture.
• Don’t overwhip the cream: You want stiff peaks, but stop before the whipped cream turns grainy or buttery.
• Freeze overnight: No churn ice cream needs enough time to fully set. Overnight is ideal for the best texture.
• Add mix-ins strategically: Fold in brownie chunks and fudge ribbons in layers rather than mixing everything completely together so you get distinct swirls and pockets throughout.
• Let it soften before scooping: Give the ice cream 5 to 10 minutes on the counter before scooping for that perfectly creamy texture.

How to store no churn ice cream so it stays fresh

Homemade no churn ice cream is best stored in an airtight container in the freezer. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to help prevent ice crystals from forming.

For the best flavor and texture, enjoy your ice cream within 2 weeks. Because this recipe contains alcohol from the Kahlúa, it tends to stay slightly softer and creamier than traditional homemade ice cream even after freezing.

And if you somehow still have leftovers after your next dinner party? Consider yourself very lucky.

Happy ice cream making, my friends!

XXX

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