French Espresso Ice Blended Recipe

Brew espresso

Brew two shots (about 60 ml) of French roast espresso using an espresso machine, Moka pot, or strong pour-over. If your espresso is extremely concentrated or you prefer a slightly milder drink, add up to 30 ml hot water to the brewed espresso to bring it closer to 90 ml total.

Allow the espresso to cool for 2–3 minutes at room temperature so it doesn't melt the ice too quickly when blended. For faster cooling, place in the freezer for 3–4 minutes but do not freeze solid.

Combine liquids

In a blender pitcher, add 1 cup whole milk, 1/4 cup heavy cream, 3 tablespoons sweetened condensed milk, and 1/4 teaspoon vanilla extract. Stir briefly to combine so the condensed milk begins to incorporate.

Add espresso and ice

Pour the cooled espresso into the blender with the milk mixture. Add 2 cups of medium ice cubes on top of the liquid.

Blend to texture

Secure the blender lid and pulse 3–4 times to break up the ice, then blend on high for 20–30 seconds until smooth and thick with a creamy, slushy consistency. If the mixture is too thin, add 1/4 cup more ice and blend 10–15 seconds more. If too thick, add 1–2 tablespoons milk and pulse once or twice.

Taste and adjust sweetness: if you want it sweeter, add 1–2 additional teaspoons of condensed milk or 1 teaspoon simple syrup and briefly pulse to combine.

Prepare glass

Drizzle 1 tablespoon of caramel sauce around the inside of a 16–20 oz serving glass and/or on the bottom for a decorative swirl.

Pour and top

Pour the blended espresso-cream mixture into the prepared glass, leaving about 1 inch (2–3 cm) at the top for toppings. Pipe or spoon about 1/2 cup whipped cream over the drink, creating an even dome.

Finish

Drizzle the remaining 1 tablespoon caramel sauce over the whipped cream in a decorative pattern. If desired, lightly dust with 1/4 teaspoon cocoa powder or espresso dust for contrast.

Serve immediately with a wide straw and a long spoon.