Espresso Martini Brownie Ice Cream
Espresso Martini Brownie Ice Cream
Ingredients
For the Brownie Pieces
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Kahlua Fudge Sauce
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons Kahlua
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the No-Churn Espresso Ice Cream
- 2 cups heavy cream, cold
- 1 can sweetened condensed milk, 14 ounce
- 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water, then cooled
- 2 tablespoons vodka
- 2 tablespoons Kahlua
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, and salt for the brownie pieces.
⏱️ 2 min
- 3
Add the melted unsalted butter, large egg, and vanilla extract to the dry ingredients. Mix until just combined and no dry streaks remain. Do not overmix.
⏱️ 3 min
- 4
Pour the brownie batter into the prepared baking pan and spread evenly.
⏱️ 1 min
- 5
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake. Let the brownies cool completely in the pan on a wire rack.
⏱️ 25 min•🌡️ 350
- 6
Once cooled, cut the brownies into small, bite-sized pieces (about 1/2 inch cubes). Set aside.
⏱️ 5 min
- 7
To make the Kahlua fudge sauce, combine the heavy cream, granulated sugar, unsweetened cocoa powder, and salt in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a gentle simmer.
⏱️ 5 min
- 8
Reduce heat to low and continue to simmer, whisking occasionally, for 5-7 minutes, until the sauce thickens slightly. Remove from heat and stir in the Kahlua and vanilla extract.
⏱️ 7 min
- 9
Pour the fudge sauce into a heatproof jar or bowl and let it cool completely to room temperature. It will thicken further as it cools.
⏱️ 30 min
- 10
To make the no-churn espresso ice cream, in a large bowl, using an electric mixer with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form.
⏱️ 5 min
- 11
In a separate medium bowl, whisk together the sweetened condensed milk, cooled dissolved espresso powder, vodka, and Kahlua until well combined.
⏱️ 3 min
- 12
Gently fold about one-third of the whipped cream into the espresso mixture to lighten it. Then, fold in the remaining whipped cream until no streaks remain, being careful not to deflate the mixture.
⏱️ 5 min
- 13
Pour half of the ice cream mixture into a 9x5 inch loaf pan or a freezer-safe container. Drizzle with about one-third of the cooled Kahlua fudge sauce and scatter with about one-third of the brownie pieces.
⏱️ 3 min
- 14
Repeat with the remaining ice cream mixture, fudge sauce, and brownie pieces, creating layers. Use a knife or skewer to gently swirl the fudge sauce through the ice cream.
⏱️ 3 min
- 15
Cover the loaf pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, or preferably overnight, until firm.
⏱️ 360 min
- 16
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Serve with extra Kahlua fudge sauce, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Espresso Martini Brownie Ice Cream
For the Brownie Pieces
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Kahlua Fudge Sauce
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons Kahlua
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the No-Churn Espresso Ice Cream
- 2 cups heavy cream, cold
- 1 can sweetened condensed milk, 14 ounce
- 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water, then cooled
- 2 tablespoons vodka
- 2 tablespoons Kahlua
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, and salt for the brownie pieces.
⏱️ 2 min - 3
Add the melted unsalted butter, large egg, and vanilla extract to the dry ingredients. Mix until just combined and no dry streaks remain. Do not overmix.
⏱️ 3 min - 4
Pour the brownie batter into the prepared baking pan and spread evenly.
⏱️ 1 min - 5
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake. Let the brownies cool completely in the pan on a wire rack.
⏱️ 25 min•🌡️ 350 - 6
Once cooled, cut the brownies into small, bite-sized pieces (about 1/2 inch cubes). Set aside.
⏱️ 5 min - 7
To make the Kahlua fudge sauce, combine the heavy cream, granulated sugar, unsweetened cocoa powder, and salt in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a gentle simmer.
⏱️ 5 min - 8
Reduce heat to low and continue to simmer, whisking occasionally, for 5-7 minutes, until the sauce thickens slightly. Remove from heat and stir in the Kahlua and vanilla extract.
⏱️ 7 min - 9
Pour the fudge sauce into a heatproof jar or bowl and let it cool completely to room temperature. It will thicken further as it cools.
⏱️ 30 min - 10
To make the no-churn espresso ice cream, in a large bowl, using an electric mixer with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form.
⏱️ 5 min - 11
In a separate medium bowl, whisk together the sweetened condensed milk, cooled dissolved espresso powder, vodka, and Kahlua until well combined.
⏱️ 3 min - 12
Gently fold about one-third of the whipped cream into the espresso mixture to lighten it. Then, fold in the remaining whipped cream until no streaks remain, being careful not to deflate the mixture.
⏱️ 5 min - 13
Pour half of the ice cream mixture into a 9x5 inch loaf pan or a freezer-safe container. Drizzle with about one-third of the cooled Kahlua fudge sauce and scatter with about one-third of the brownie pieces.
⏱️ 3 min - 14
Repeat with the remaining ice cream mixture, fudge sauce, and brownie pieces, creating layers. Use a knife or skewer to gently swirl the fudge sauce through the ice cream.
⏱️ 3 min - 15
Cover the loaf pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, or preferably overnight, until firm.
⏱️ 360 min - 16
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Serve with extra Kahlua fudge sauce, if desired.
⏱️ 2 min