Guinness stout ice cream – no churn
If you’re looking for the perfect dessert with a bold Caribbean twist, look no further than this Guinness stout ice cream. It’s packed with rich Guinness flavor and comes together easily with just three ingredients; no ice cream maker required!
We all love a good homemade ice cream, but not the hassle. This recipe checks both boxes: delicious and easy.
Guinness is one of those ingredients we’ve used in everything from stews to drinks but turning it into stout ice cream? Might be my favorite. The result? A smooth, creamy dessert bursting with that signature Guinness richness.
Just like my rum and raisin ice cream, this no-churn version skips the machine and still gives you scoop-worthy results. Serve it with a slice of black cake, and you’ve got a dreamy summer treat (or honestly, a treat for any time).
What stout to choose
If you’re not usually a stout drinker, don’t worry. While some stouts can be intense, you’ll want one that’s smooth and not overly bitter for this recipe.
The most important thing to check? Alcohol content (ABV). Higher ABV stouts tend to be drier, while those with lower ABV keep a bit more sweetness from malt sugars. That extra sweetness plays nicely in ice cream.
I personally stick with Guinness, but a chocolate stout can also work really well here.
How to make no churn Guinness ice cream
Ingredients
This ingredients list is a short one. We are actually going to have three ingredients be our major ones. It can go to four if you want to, but that’s still a short and sweet list.
Just three main ingredients—four if you’re feeling fancy:
- Heavy cream
- Sweetened condensed milk
- Guinness stout
- Vanilla extract (optional)
Equipment
- Stand mixer with whisk attachment or a hand mixer
- Freezer-safe airtight container or loaf pan
- Plastic wrap (to press against the surface)
Instructions for stout ice cream
1. Chill everything
Place your cream, condensed milk, and Guinness in the fridge overnight so everything is cold. This helps with texture since we’re skipping the churner.
2. Whip the cream
In a large bowl (or stand mixer), whip the heavy cream on medium speed until soft peaks form.
3. Mix the liquids
In another bowl, combine the cold sweetened condensed milk and stout. Stir gently.
4. Combine
Slowly pour the milk-stout mixture into the whipped cream while mixing on low to medium speed. Mix just until combined. Don’t overbeat.
5. Final whip
Turn the speed up to high and whisk until the mixture becomes thick and creamy. Add vanilla extract if using.
6. Freeze
Pour the mixture into your container. If you’re adding extras like chocolate or nuts, now’s the time to fold them in.
Cover the surface with plastic wrap, pressing it down to prevent ice crystals, and seal the container tightly.
7. Freeze for at least 8 hours
Let it sit overnight or until fully firm.
Topping ideas
Whether you scoop it into a cone or bowl, these toppings add a little extra to each bite:
- Candied nuts
- Salted pretzels
- Dark or milk chocolate pieces
- Chocolate sprinkles or fudge sauce
- Shaved coconut
- Toffee bits
How to serve
Serve it in a cone (chocolate waffle cones are top tier), or scoop it into a glass for a Guinness float. Either way, you’re winning.
Try these other ice creams
FAQs
Stored properly in an airtight, freezer-safe container, it will last up to 2 months. Keep it tucked toward the back of the freezer to avoid temperature fluctuations.
Yes! In fact, it’s better made ahead so it has time to firm up fully. Just remember to start with chilled ingredients for best results.
So now you know how to make Guinness ice cream. It’s an easy recipe and just tastes so delicious.
If you try this recipe, please let me know how it goes for you in the comments.
Until next time!!
More Guinness recipes
Recipe
Guinness Stout Ice Cream
Ingredients
Method
- In a stand mixer, whip the cold whipping cream on medium speed until soft peaks form.
- In a separate bowl, mix the cold condensed milk with the cold Guinness stout.
- Slowly pour the stout mixture into the whipped cream while mixing on low. Blend for about 2 minutes until fully combined.
- Increase the speed to high and beat for another 30–60 seconds to ensure the mixture is smooth.
- Add vanilla extract, if using, and gently fold in.
- Pour the mixture into a freezer-safe container, cover tightly, and freeze for at least 8 hours or overnight.
- Scoop and serve with your favorite toppings.
I haven't made homemade ice cream since I was a kid. It's been way too long! This looks delish, and I've pinned it for later!
Thanks for pinning. I was so excited making this… haha.. It has been a while for me too!!
I ADORE Guinness icecream! I have to try this!