this delicious no churn guinness toffee ice cream is full of creamy, malty, salty sweet flavor. made with a handful of simple ingredients and some time in the freezer. if you can simmer, whisk, mix and freeze, you can make this ice cream!
stand mixer with paddle and whisk attachments (or hand mixer with beaters and mixing bowl)
freezer safe container (6 c capacity works well)
12oz. bottle of guinness beer (or other stout)
1pint (473ml)heavy whipping cream
2tsp (10 ml)vanilla bean paste sub with vanilla extract
14oz (414 ml)sweetened condensed milk
4toffee 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.
I used Skor toffee candy bars for this recipe.
Keyword boozy desserts, guinness ice cream, no churn ice cream, toffee no churn ice cream