Guinness Stout Ice Cream (No Churn)
This Guinness ice cream recipe turns one of my favorite Caribbean drinks into a creamy frozen dessert. Made with Guinness stout, condensed milk, and heavy cream, it only needs three main ingredients and no ice cream maker.
Guinness is one of those ingredients we use in everything from stews to drinks, but turning it into ice cream might be one of my favorite ways to use it. If you already love Caribbean Guinness punch, think of this as its frozen cousin. Creamy, slightly malty, and with that unmistakable Guinness flavor.
Just like my rum and raisin ice cream, this version is no-churn, so you can get a creamy, scoopable ice cream without a machine. Serve it on its own, load it up with toppings, or pair it with a slice of black cake.
What stout to choose
I use Guinness stout for this ice cream because it gives you that recognizable roasted, slightly bitter Guinness flavor without overpowering the sweetness of the condensed milk.
You can use another stout you enjoy, but keep in mind that both the flavor and alcohol content can affect the finished ice cream. I wouldn’t swap the Guinness for a much higher-alcohol stout without adjusting the recipe.
How to make no-churn Guinness ice cream
Ingredients
You only need three main ingredients to make this Guinness ice cream, plus vanilla if you want to add it.
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. Start with cold ingredients
Make sure the heavy cream, condensed milk, and Guinness are thoroughly chilled before you begin. Starting with cold ingredients helps the mixture whip up properly and stay creamy.
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
With the mixer running on low, slowly pour the Guinness mixture into the whipped cream. Mix for about 2 minutes, until fully combined.
5. Final whip
Increase the speed to high and whip for another 30 to 60 seconds, until the mixture is smooth and creamy. Gently fold in the 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.
Yes. This ice cream is made with Guinness stout, and because the mixture isn’t cooked, the alcohol isn’t cooked off before freezing. This recipe is intended for adults.
No. This is a no-churn Guinness ice cream recipe, so you don’t need an ice cream maker. Whipping the heavy cream adds air to the mixture and helps give the finished ice cream a creamy texture.
If you try this Guinness ice cream recipe, let me know how it turns out in the comments below, and don’t forget to rate the recipe. Happy scooping!
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. Press plastic wrap directly against the surface, cover tightly, and freeze for at least 8 hours or overnight.
- Scoop and serve with your favorite toppings.
Nutrition
Notes
- Make sure the heavy cream, condensed milk, and Guinness are thoroughly chilled before mixing. Cold ingredients help the cream whip properly and give the finished ice cream a creamy texture.
- Stick with Guinness or a stout with a similar alcohol content. A much higher-alcohol stout can affect how firmly the ice cream freezes.
Recipe Printed From ThisBagoGirl.com
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!
I love Guiness stout ice cream condensed milk and fresh milk Powder sachet