Looking for ways to incorporate more of our delicious beer into your life? Of course you are! So, why not try your hand at making this simple no-churn ice cream featuring our crowd-pleasing Irish Cream Imperial Stout? Not only are no-churn ice creams rich and creamy, they also don’t require an ice cream maker to create! Add in the fact that our version includes a beer perfect for adding to ice cream and you have a match made in heaven.
Quick and easy, this recipe requires only about 10 minutes of work (not including freezing time, of course) and no special equipment other than a stand mixer. If you don’t have one of those, a hand mixer will do in a pinch. Best of all, the recipe only requires ¼ cup of our beer, so there’ll be plenty of Irish Cream Imperial Stout to pour over your ice cream…if you’re into that sort of thing (which we’re pretty confident you are).
Ingredients:
2 cups whipping cream, cold
1 cup sweetened condensed milk (*almost* a full 300ml can, but not quite)
¼ cup Old Yale Irish Cream Imperial Stout, cold
Instructions:
Step 1:
In a large bowl, combine together condensed milk and our Irish Cream Imperial Stout. Stir until fully combined.
Step 2:
In a stand mixer with whisk attachment on high speed, whip the cream until stiff peaks form (about 2-3 minutes). To help keep the whipped cream nice and cold, consider freezing your stand mixer’s bowl for a few minutes beforehand.
Step 3:
Add the whipped cream to the bowl with the condensed milk and our Irish Cream Imperial Stout, and gently fold with a spatula until the ingredients are fully incorporated with each other. (Aggressive stirring will deflate the whipped cream and ruin the consistency of your ice cream, so folding is necessary).
Step 4:
Pour your mixture into a loaf pan.
Step 5:
Cover with loaf pan parchment paper, pressing down to make contact with your mixture, to prevent ice crystals from forming on the surface of your ice cream. Place in the freezer and allow to harden for at least 8 hours.
Makes one 9x5 loaf pan worth of ice cream
Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes at his blog, From James to Jamie