Espresso Martini Sundae (v) Recipe

Soften and layer

Remove the vanilla and coffee ice creams from the freezer and let soften at room temperature for 5–8 minutes until scoopable but not melted.

Using a chilled sundae or parfait glass (about 12–14 oz / 350–400 ml capacity), place a generous scoop (about 1/2 cup) of vanilla ice cream into the bottom of each glass and gently press down to form an even layer.

Add a layer of coffee-flavored ice cream (about 1/2 cup) on top of the vanilla, smoothing gently. Repeat to create two tiers if your glass allows, leaving room for sauce and whipped cream (aim for total ice cream per serving ≈ 1 cup).

If using, drizzle 1/2 tablespoon of chilled coffee liqueur over the coffee ice cream layer for added depth (optional).

Make the sauce

Chop the Belgian chocolate into small, uniform pieces and place in a heatproof bowl.

In a small saucepan, warm the plant-based milk and corn or maple syrup over medium heat until it just begins to steam and small bubbles form at the edge (do not boil).

Pour the warm milk mixture over the chopped chocolate and let sit 1 minute to soften, then whisk gently until smooth and glossy. Add the sea salt and whisk to combine. If the sauce is too thick, add 1–2 tablespoons more warm plant milk until you reach a pourable but slightly thick consistency.

Let the sauce cool 3–4 minutes until slightly warm (so it won't overly melt the ice cream) but still pourable.

Spoon or drizzle about 2–3 tablespoons of the warm Belgian chocolate sauce over the ice cream layers in each glass, allowing some to run down the sides for visual effect.

Top each sundae with a generous dollop (about 1/4–1/3 cup) of chilled whipped coconut cream. Use a spoon or a piping bag fitted with a star tip for a decorative swirl.

Sprinkle the crushed biscotti or cookie over the whipped cream if using, then place 2–3 espresso beans or chocolate-covered coffee beans on top for crunch and aroma.

Lightly dust the whipped cream with cocoa powder (about 1/4–1/2 tsp) to finish.

Pull a fresh shot of espresso (about 30–40 ml) just before serving, or brew a strong small cup of dark coffee if an espresso machine is not available.

Serve the sundae immediately with the hot espresso shot on the side. Invite guests to pour the espresso over the sundae themselves for the classic Espresso Martini Sundae experience, or pour about 1 ounce (30 ml) over each sundae at the table for one dramatic finish.

Serve immediately and enjoy the contrast of hot espresso, cold ice cream, and warm Belgian chocolate sauce.