If you've already tried my rum raisin ice cream or piña colada ice cream, this espresso ice cream is another must-make addition to your homemade ice cream collection. Taking all the coffee notes and flavors of an espresso martini and transforming them into a rich, creamy vegan ice cream with ribbons of chocolate fudge, it's the perfect frozen dessert for coffee lovers.
Inspired by the flavors of Broma Bakery's espresso martini brownie ice cream, this vegan version combines bold espresso, chocolate fudge swirls, and coffee liqueur in a rich, creamy dairy-free ice cream.
🧾 Ingredients
Here's everything you need to make homemade espresso ice cream. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Espresso: Freshly brewed espresso gives the ice cream its bold, coffee-forward flavor. If you don't have an espresso machine, dissolve espresso powder in a small amount of hot water or use very strong brewed coffee.
Vegan sweetened condensed milk: This is the secret to a smooth, creamy texture without needing a custard base. It sweetens the ice cream while keeping it soft and scoopable after freezing.
Vegan whipping cream: Use a dairy-free cream that's specifically formulated for whipping. It creates the light, airy base that gives the ice cream its creamy consistency.
Coffee liqueur: Adds an extra layer of coffee flavor and helps keep the ice cream softer in the freezer. Be sure to check that your chosen brand is vegan - Tia Maria is a great vegan-friendly option. For an alcohol-free version, replace it with extra espresso.
Vodka: Just a small amount lowers the freezing point, making the ice cream easier to scoop straight from the freezer. It won't affect the flavor.
Chocolate fudge sauce: I used Nature's Charm Chocolate Fudge Sauce, which swirls beautifully through the ice cream without becoming too firm. Be sure to chill it before layering so you get distinct ribbons of chocolate running through every scoop.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this vegan espresso ice cream. Please refer to the detailed card at the end of this page for full written instructions.
Before you begin, whisk together the chocolate fudge sauce and coffee liqueur until smooth and chill it while you make the ice cream. Keeping the fudge sauce cold makes it much easier to swirl through the ice cream later without completely blending in.
The ice cream base comes together by whisking the condensed milk with the espresso, coffee liqueur, and vodka before folding it into whipped vegan cream. Whip the cream until stiff peaks form, then gently combine everything to keep as much air in the mixture as possible. This helps create a lighter, creamier texture once churned.
Churn the mixture until it reaches the consistency of soft serve. At this stage, layer the ice cream with generous drizzles of the chilled espresso fudge sauce rather than stirring it through. This creates beautiful ribbons of chocolate and coffee running through every scoop.
After assembling, freeze the ice cream for a couple of hours to firm up before serving. For the easiest scooping, let it sit at room temperature for 5-10 minutes, allowing it to soften slightly while still holding its shape.
💭 Tip
Don't forget to freeze your ice cream maker bowl well in advance - most machines need at least 12-24 hours for the bowl to become cold enough to churn the ice cream properly.
💬 FAQs
This recipe is designed for an ice cream maker, which creates an extra smooth and creamy texture. If you don't have one, you can freeze the mixture in a loaf pan and stir it every 30-45 minutes for the first few hours to help reduce ice crystals, although the texture won't be as creamy or professional.
The small amount of vodka helps keep the ice cream softer and easier to scoop by lowering its freezing point. Don't worry, you won't taste it, and it can be left out if preferred, though the ice cream will freeze a little firmer.
Store the ice cream in an airtight freezer-safe container for up to 2 weeks. Pressing a piece of parchment paper or plastic wrap directly onto the surface before sealing the container helps prevent ice crystals from forming.
Yes. Dissolve 1-2 teaspoons of instant espresso powder or strong instant coffee in a small amount of hot water before adding it to the ice cream base.
🍨 More Vegan Ice Cream
📖 Recipe
Vegan Espresso Martini Ice Cream
Ingredients
Espresso Fudge Sauce (optional)
- 120 g (½ cup) vegan chocolate fudge sauce *note 1
- 30 ml (2 tablespoons) vegan-friendly coffee liqueur such as Tia Maria
Espresso Martini Ice Cream
- 320 g (11 oz) vegan condensed milk
- 80 ml (2.7 oz) espresso freshly brewed
- 60 ml (¼ cup) vegan-friendly coffee liqueur such as Tia Maria
- 30 ml (2 tablespoons) vodka or additional coffee liqueur
- 600 ml (2 ½ cups) vegan whipping cream *note 2
Instructions
- Freeze the ice cream bowl from your ice cream machine at least 12-24 hours ahead of making the recipe.
- Fudge sauce: In a bowl, whisk together the chocolate fudge sauce and coffee liqueur until smooth. Set aside in the refrigerator while you prepare the remaining components.
- Make the ice cream base: In a large bowl, whisk together the condensed milk, espresso, coffee liqueur, and vodka until well combined.
- Whip the cream: In a separate large bowl, use an electric whisk or stand mixer to whip the whipping cream until stiff peaks form. Add the condensed milk mixture and whisk on low speed until just combined.
- Churn: Transfer the ice cream mixture to your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 30-40 minutes, depending on your machine.
- Assemble: Transfer one-third of the churned ice cream to a loaf pan or freezer-safe container and drizzle over one-third of the espresso fudge sauce. Repeat twice more, alternating the ice cream and fudge sauce. Smooth the top with the back of a spoon, then cover with a lid or plastic wrap and freeze for at least 2 hours, or until firm.
Notes
- Vegan chocolate fudge sauce: I use Nature's Charm fudge sauce, you can swap for vegan chocolate sauce if needed.
- Vegan whipping cream: I use Nature's Charm coconut whipping cream.
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