Espresso Martini Brownie Ice Cream

Ingredients

• 2 cup heavy cream (Cold; blended only until lightly aerated and still soft and wet.)
• 14 oz sweetened condensed milk (1 standard can.)
• 3 tbsp Kahlúa or coffee liqueur (Divided between the ice cream base and fudge sauce; the transcript confirms Kahlúa is added to the base, but exact amounts are estimated.)
• 1 tsp vanilla extract (The transcript confirms vanilla is added to the ice cream base.)
• fine salt (A pinch for the ice cream base.)
• 4 tbsp unsalted butter (For the Kahlúa hot fudge sauce; amount estimated because the full written recipe was not provided.)
• 0.5 cup granulated sugar (For the hot fudge sauce; estimated.)
• 0.5 cup unsweetened cocoa powder (For the hot fudge sauce; estimated.)
• 0.5 cup heavy cream (For the hot fudge sauce; estimated.)
• 2 tbsp Kahlúa or coffee liqueur (For the hot fudge sauce; estimated.)
• 0.25 tsp espresso powder (The transcript specifies a tiny pinch added to the fudge sauce; quantity estimated.)
• 2 cup brownie pieces (Chewy brownies, cut or crumbled into bite-size pieces; homemade or store-bought.)
• flaky sea salt (Optional, for finishing.)

Steps

1. 1

   Prepare the Kahlúa hot fudge sauce. Combine the estimated sauce ingredients—butter, sugar, cocoa powder, heavy cream, and Kahlúa—in a small saucepan over low heat. Stir continuously until the butter melts and the mixture becomes smooth and cohesive.

2. 2

   Add a tiny pinch of espresso powder to the warm fudge sauce and stir until dissolved. Continue heating gently only until the sauce is glossy and fully combined; do not boil vigorously.

3. 3

   Transfer the hot fudge sauce to a heatproof container and refrigerate for about 30 minutes, or until it has cooled completely and thickened enough to swirl through the ice cream.

4. 4

   Add the cold heavy cream, sweetened condensed milk, vanilla extract, Kahlúa, and a pinch of salt to a blender. Blend for only 15–20 seconds, watching carefully, until the mixture is lightly aerated and has taken on a little shape but is still loose and wet. Do not overblend or whip the cream to stiff peaks.

5. 5

   Prepare a freezer-safe loaf pan or shallow container. Spoon or pour in about one-third of the ice cream mixture, spreading it into an even layer.

6. 6

   Add some of the cooled Kahlúa fudge sauce and scatter brownie pieces over the ice cream. Repeat the ice cream, fudge, and brownie layers until all components are used, finishing with fudge and brownie pieces on top.

7. 7

   Use a knife or skewer to make a few gentle swirls through the layers. Avoid mixing thoroughly; distinct ribbons of fudge and pockets of brownie should remain visible.

8. 8

   Cover the container and freeze for at least 8 hours, until completely firm.

9. 9

   Let the ice cream stand at room temperature for several minutes before scooping. Finish with a small sprinkle of flaky sea salt, if desired, and serve.

Notes

The post states that the full recipe is available on Broma Bakery, but the written recipe was not included in the supplied source. Quantities for the sauce, base, and brownie pieces are therefore estimates based on a standard no-churn ice cream method. Keep the cream mixture underblended: the creator specifically notes that blending for only 15–20 seconds incorporates less air and produces a creamier result. Freeze for 8 hours.

Nutrition per serving

• dessert
• ice cream
• no-churn
• frozen dessert
• boozy
• espresso
• coffee liqueur
• brownie