Espresso Martini Brownie Ice Cream
Serves 1
Directions
- 1Prepare the Kahlua hot fudge sauce.
- 2Add a tiny pinch of espresso powder to the sauce.
- 3Stir the sauce on low heat on the stove until it comes together.
- 4Put the sauce in the fridge for 30 minutes to fully set.
- 5Whip heavy cream and a can of sweetened condensed milk in a blender for 15 to 20 seconds to incorporate less air.
- 6Add a pinch of salt and vanilla to the cream mixture.
- 7Add Kahlua to the ice cream base.
- 8Combine the prepared fudge brownie pieces with the ice cream mixture.
- 9Fill a container to the top with the ice cream mixture.
- 10Freeze for 8 hours.
- 11Optionally, sprinkle with a little sea salt before serving.
Ingredients
- Kahlua hot fudge sauce
- pinch espresso powder
- heavy cream
- 1 can sweetened condensed milk
- pinch salt
- vanilla
- Kahlua
- fudge brownie pieces
- sea salt
Equipment
blenderstovefridgefreezer
Tips
- Blending heavy cream in a blender for no-churn ice cream incorporates less air, resulting in a creamier texture.
- Do not over whip the cream when blending; blend for only 15 to 20 seconds.
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