everyone loves a good no churn ice cream. I love a great stout. this impossibly easy to make Guinness toffee ice cream combines the two just in time for st. patty’s day celebrations. or, just because you want to enjoy a big scoop of ice cream that tastes like beer! while the alcohol from the beer, cooks off, the flavor of the stout really shines through. this recipe is for all the stout specifically lovers out there!
in a few words, I would describe this ice cream as
- full of stout flavor
- the flavor of the beer is concentrated to make the syrup
- use a stout you like
- chocolate-y and notes of coffee
- a little salty, thanks to the toffee
short and sweet ingredient list
to make this guinness toffee ice cream, you’ll need a handful of specific ingredients
- guinness or other stout beer
- heavy whipping cream
- vanilla bean paste
- sweetened condensed milk
- toffee candy bars
that’s really it! although, you will need some special kitchen tools to create this no churn ice cream.
special tools to make this recipe
you’ll need a few things to help make this no churn recipe work more easily:
- freezer proof container
- a few of my favorites are:
- cake pans (8-9″)
- square baking pans (8-9″)
- small casserole dishes
- loaf pans
- a few of my favorites are:
- stand mixer with both paddle and whisk attachments
- or electric hand mixer with beaters and two large mixing bowls
- two mixing bowls
- medium sauce pan
- used to reduce down the stout
- plastic wrap and foil
- to help cover the ice cream for storing
- can also use a container with an airtight lid
do I really need to reduce the stout?
yes, you really do. like in my guiness brownies the recipe needs the flavor of the beer, without as much of the actual beer. in order to achieve this, you will need to boil the beer and reduce it down to a syrup like consistency.
- pour 12 oz. bottle of stout beer into a small or medium sauce pan
- heat the beer over medium high heat to reach a boil
- continue at a soft boil/simmer over medium heat for 20-25 minutes
- once the beer has reduced down to 2/3 c (158ml) it is ready
- remove from heat
- cool to room temperature, about 25-30 minutes
other possible mix -ins
while I LOVE the flavor of chocolate toffee candy with the stout, you may opt for other flavors. for this recipe, I would recommend:
- salted caramel
- chocolate fudge sauce
- crumbled brownie
- crumbled chocolate cookies (think Oreos)
- go for anything that pairs well with both chocolate and coffee flavors
tips and tricks for the best guinness toffee ice cream
- throughly mix the guinness syrup with the sweetened milk
- this takes several turns around the bowl
- I found folding to be easier to start
- working into a stir once most the the liquids are incorporated
- fold the whipped cream with the sweetened stout
- this keeps the air whipped into the cream intact
- layer the toffee with the ice cream
- this ensures toffee (or other mix -ins) in every bite!
- don’t forget to reserve some for topping
- freeze minimum of 4-5 hours
- set out ice cream for about 5-10 minutes before scooping
- once scooped immediately place the ice cream back in the freezer
guinness toffee ice cream (no churn)
- medium sauce pan
- stand mixer with paddle and whisk attachments (or hand mixer with beaters and mixing bowl)
- freezer safe container (6 c capacity works well)
- plastic wrap
- 12 oz. bottle of guinness beer (or other stout)
- 1 pint (473ml) heavy whipping cream
- 2 tsp (10 ml) vanilla bean paste sub with vanilla extract
- 14 oz (414 ml) sweetened condensed milk
- 4 toffee bars (1.5 oz. each), evenly chopped into small pieces
- Pour a full 12oz. bottle of Guinness Extra Stout into a small or medium sauce pan. Bring the beer to a boil over medium heat. Heat the liquid until it reduces down to about 2/3 c, about 20-25 minutes. Remove from heat and cool until warm to touch, about 15-20 minutes. Do not use the reduced beer in the recipe until it has cooled a bit.
- Pour heavy whipping cream into a mixing bowl. Beat on medium high speed until medium firm peaks form, about 7-8 minutes.
- In a seperate bowl, stir the sweetened condensed milk and reduced guinnes syrup together until well combined.
- Fold 1/2 of the sweetened guinness mixture into the whipped cream. Fold until mostly combined. Once combined, fold in the remaining 1/2 sweetened guinness mixture.
- Pour 1/2 of the guinness ice cream base into the freezer proof container. Crumble 1/2 of the toffee pieces on top. Repeat a second layer using the remaining guinness ice cream base and toffee pieces.
- Freeze for 4-5 hours uncovered. If storing for longer, freeze 4 hours, wrap in plastic wrap and foil. Bring to room temperature for 5-10 minutes before serving.
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