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Espresso Fudge Brownie Ice Cream

You already know the trick — swap the water in your brownie mix for brewed coffee and the brownies come out deeper, richer, and somehow more chocolatey without adding a single extra ingredient. This is that trick, times three: coffee-brewed brownies, an espresso fudge sauce, and both of them swirled into a no-churn ice cream base. No ice cream maker required. Summer never tasted so good.

For the Brownies

• Brownie mix of choice (we like it fudgy)
• 1 shot (approx. 4 Tbsp) espresso or strong brewed coffee — pick your favorite Java Momma flavor
• 2 eggs
• 1/2 cup oil

1. Bake: Bake brownies according to package directions, replacing the water with an equal amount of brewed Java Momma coffee.
2. Cool: Remove from the oven and let cool completely before moving on.

For the Espresso Fudge Sauce

• 1/2 cup semi-sweet chocolate chips
• 1 Tbsp salted butter
• 1/4 cup heavy cream
• 2 Tbsp espresso-brewed Java Momma coffee

For the Ice Cream

• 14 oz. sweetened condensed milk
• 2 Tbsp espresso-brewed Java Momma coffee
• 1 tsp vanilla bean paste
• Pinch of salt
• 1 3/4 cups heavy cream
• 3/4 cup brownie pieces (from the batch above)

Directions

1. Melt: Add chocolate chips, butter, and heavy cream to a small saucepan over low heat. Stir continuously until melted, smooth, and fully combined.
2. Finish the fudge: Remove from heat and stir in the brewed espresso. Set aside to cool completely.
3. Prep: Once the fudge sauce and brownies are fully cool, line a loaf pan with parchment (or set out a freezer-safe container) and set aside.
4. Base: Combine sweetened condensed milk, espresso, vanilla bean paste, and salt. Mix until smooth.
5. Whip: In a separate bowl, whip the heavy cream to soft peaks. Gently fold into the condensed milk mixture until combined.
6. Layer: Transfer half the ice cream mixture to the prepared pan. Top with half the brownie pieces and half the fudge sauce. Use a butter knife to gently swirl.
7. Repeat: Layer in the remaining ice cream, brownie pieces, and fudge sauce. Swirl again with the butter knife.
8. Freeze: Cover tightly and freeze at least 8 hours before serving.

Storage: Keeps tightly covered in the freezer for up to 2 months.

Chai Vanilla Bean Ice Cream

A luxurious, elegant, spiced-forward ice cream — cinnamon, ginger, cardamom, and clove warmed up against sweet, floral vanilla bean. Make it with an ice cream maker or without one, your call. Then do yourself a favor and add a scoop to a hot cup of brewed masala chai for the tea affogato you didn't know you needed.

Ingredients

Step 1

• 1 cup whole milk
• 2–3 Tbsp Masala Chai loose leaf tea

Step 2

• 3/4 cup granulated sugar
• 2 cups heavy cream
• Pinch sea salt
• 1 Tbsp vanilla bean paste

With an Ice Cream Maker

1. Steep: In a mason jar, add the loose leaf tea followed by the milk. Stir, seal, and refrigerate for 6 hours.
2. Strain: Strain out the tea leaves. Add the milk and sugar to a large mixing bowl and stir for about 2 minutes to help the sugar dissolve.
3. Combine: Stir in the heavy cream, salt, and vanilla bean paste. Refrigerate for 2 hours.
4. Churn: Pour into your ice cream maker and run according to manufacturer's instructions, about 15–20 minutes, until creamy and soft-serve consistency.
5. Firm up (optional): For a firmer scoop, transfer to a freezer-safe container, cover, and freeze 2–4 hours up to overnight.

No Ice Cream Maker? No Problem

Steps 1–2 stay exactly the same.

1. Whip: Pour the cold heavy cream, vanilla, and salt into a large mixing bowl. Whip with an electric hand mixer or stand mixer until stiff peaks form — the cream should hold its shape with ripples on the surface.
2. Fold: Gently fold the milk mixture into the whipped cream until fully combined. Pour into a shallow, freezer-safe container and cover tightly.
3. Freeze and stir: For a creamy texture, take the container out every 30 minutes for the first 2 hours and stir to break up forming ice crystals, then return to the freezer. (A heavy-duty large zip-top bag works too — just keep the bag inside a container as backup in case the seal doesn't fully hold.) After the last stir, freeze completely for 6 hours or overnight.

Choco Taco Iced Latte

A hot summer day, the ice cream truck rolling down the street, and your $2 burning a hole in your pocket. Taco nights just got sweeter — this latte is built to taste like your favorite summertime treat, no truck required.

Ingredients

• Espresso brewed, or 4 oz. strong brewed French Vanilla coffee
• 2 Tbsp chocolate syrup, divided
• 1 Tbsp peanut butter, softened or melted
• 6 oz. milk of choice (vanilla almond milk is a total vibe here)
• Crushed ice cubes

"Choco Taco" Toppings

• Waffle cone pieces
• Whipped cream
• Peanuts

Directions

1. Combine: In a glass, combine hot French Vanilla coffee, 1 Tbsp chocolate syrup, and melted peanut butter. Stir until fully cohesive.
2. Build: Drizzle the remaining chocolate syrup around the inside of your tumbler. Fill halfway with ice. Pour milk over the ice, then slowly pour the coffee mixture on top.
3. Top: Generously top with whipped cream. Sprinkle with crushed waffle cone pieces and chopped peanuts. Finish with a final drizzle of chocolate syrup if you're feeling it. Sip on the nostalgia.

Orange Cream Shaken Espresso

Bright citrus, softened with sweet vanilla cream, brings nostalgia to every sip. This one uses stuff you probably already have — no fancy syrups, no complicated steps. Just combine, shake, and you've got the perfect morning drink (or afternoon one, we don't judge).

Ingredients

• 4 oz. orange juice
• 2 tsp honey
• A pinch of salt
• Ice
• Espresso brewed, or 4 oz. strong brewed Tanzanian Peaberry Medium Roast
• 2 oz. milk or sweet cream of choice

Directions

1. Shake: Combine all ingredients in a mason jar. Cover and shake gently for 15–20 seconds — a soft froth will form when it's ready.
2. Pour: Remove the lid and pour over ice, or just drink it straight from the jar it's already in.
3. Repeat: Make another one. Trust us, you'll want it.