Céad míle fáilte, friends! That means a hundred thousand welcomes in Gaelic. And of course, this means it’s almost St. Patrick’s Day. I’ve featured a few St. Paddy’s-themed recipes in the past, and this Guinness malted chocolate no-churn ice cream is a new fave.
More St. Patrick’s Day recipes to try
Oh, you know, just grab an Irish stout and leave it at that. 😉
Oh, and give this other no-churn ice cream a try, too, if you’re game. It’s my version of a lemon ginger snap ice cream and it’s magical, if you’re as into that flavor combination as I am.
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Guinness malted chocolate no-churn ice cream
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk (or sugar free condensed milk - recipe here!)
- 1 tsp vanilla extract
- 1/4 cup malted milk powder
- 3/4 cup Guinness Stout
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- 2 oz milk chocolate, finely chopped, for garnish
- For freezing: 8x5 loaf pan (this kind is rad since it has a lid) or ice cream tub (like this one)
- Whisk together the condensed milk, Guinness Stout, cocoa powder, vanilla extract, malted milk powder, and salt in a large bowl. Set aside.
- Use a hand mixer or a stand mixer (like this!) to whip the cream until stiff peaks form. Be careful not to over-mix (it'll start to look a little like butter if you go too long).
- Fold whipped cream into the milk mixture, gently incorporating until combined (it helps to pour the condensed milk mixture onto the cream instead of the reverse).
- Transfer to your desired serving/storing container and freeze for at least 4 hours.
- Garnish with shaved chocolate.
This recipe is copyrighted to Bijoux & Bits