Espresso Brownie Ice Cream
What happens when you combine rich espresso, fudgy brownies, and creamy caramel into one frozen dessert? You get Espresso Brownie Ice Cream—a decadent treat that satisfies coffee lovers and dessert enthusiasts alike.
Ingredients
Ice Cream Base
- 1 can sweetened condensed milk 14-ounce
- 2 cups cold heavy whipping cream
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1 double shot espresso cooled
- Pinch of salt
Mix-Ins
- 2 cups brownie chunks homemade or store-bought
- ½ cup caramel sauce plus extra for drizzling (optional)
Instructions
Whip the Cream
- In a large mixing bowl, whip the cold heavy whipping cream until stiff peaks form.
Make the Ice Cream Base
- Gently fold in the sweetened condensed milk, cooled espresso, vanilla bean paste, and salt until fully combined. Be careful not to overmix—keeping it airy ensures a creamy texture.
Layer the Ice Cream
- Spread a layer of the ice cream mixture into a 9x5-inch loaf pan. Drizzle with caramel sauce and sprinkle brownie chunks evenly. Repeat the layers, ending with a final layer of ice cream.
Finish & Freeze
- Swirl extra caramel on top and add more brownie chunks if desired. Cover tightly with plastic wrap or foil and freeze for 6–8 hours, or overnight for best results.
Notes
Chill your mixing bowl and beaters before whipping the cream for faster, fluffier results. Let the espresso cool completely to prevent melting the whipped cream.