Espresso Martini Ice Lolly Recipe

Intense coffee, indulgent creaminess, with a bit of a frozen boozy hit... This easy espresso martini ice lolly recipe is perfect to relax on a summer evening.


Espresso Martini Ice Lolly Ice Cream



  • 150ml espresso or very strong coffee
  • 2 tbsp demerara sugar
  • 200ml whole milk
  • 2 tbsp condensed milk
  • 50ml double cream
  • 150ml Derw Coffee Liqueur
  • 1 tsp vanilla extract



  1. Combine the espresso with the demerara sugar until dissolved
  2. Allow to cool, then stir in the whole milk, condensed milk, double cream, Derw Liqueur and vanilla extract until well combined
  3. Divide between six lolly moulds, leaving a 0.5cm space at the top for expansion
  4. Insert the sticks and freeze overnight. Allow enough time for it to freeze as it may take a little longer than usual due to the delicious liqueur!

That's it - a really simple espresso martini ice cream recipe for you to cool down in the summer :)