Espresso martini ice cream

Strong espresso ice cream with vodka and a chocolate-covered bean crunch. 21+.

You need

• 1 cup heavy cream
• ½ cup whole milk
• ¼ cup sugar
• 2 tsp instant espresso
• Pinch of salt
• 2 tbsp vodka
• 2 tbsp coffee liqueur
• Mix-in: 2 tbsp chocolate-covered espresso beans, chopped

Steps

1. Whisk the sugar, espresso and salt into the milk until dissolved, then whisk in the cream. Chill 1 hour.
2. Stir the vodka and coffee liqueur into the cold base. Pour into the pint (base closed).
3. Lid on. Freeze flat for 24 hours. Boozy bases freeze a little softer; that's normal.
4. Press Scoop, then Ice Cream.
5. Too soft? Lid on and back in the freezer for 1–2 hours, then Re-spin.
6. Make a 1½-inch hole, add the espresso beans, then press Mix-In.

Strength: About 3.7% ABV, similar to a light beer. See our guide to alcohol in the Creami.

Adults only: Contains alcohol that isn't cooked off. Not for kids, pregnancy, or anyone who shouldn't drink.

🌿 Make it healthier: Skip the espresso beans and use half-and-half.

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