Although I usually use vanilla ice cream to make this, it would work with any other flavor of ice cream that suits your fancy. You can use espresso from a moka pot or from a machine. If you have neither, use instant espresso powder (or instant coffee, adding extra crystals so it's espresso-strength) for the liquid espresso. This recipe can be doubled (and perhaps tripled) in a standard cocktail shaker, but if you want to make Shakerinos (or Shakerini?) for a crowd, you could pulse the ingredients together in a standard blender just enough so everything is well-chilled and the ice is partially crushed (as it would be in a shaker), but not enough so it's liquified, which will dilute the drink.