This summer has been exceptionally hot in Omaha this year, so whenever we can find a way to cool off, we jump at the opportunity. One way we have really enjoyed is making our own homemade ice cream, especially now that we discovered the wonderful no churn ice cream method! The no churn method doesn’t need any special ice cream makers, big bags of ice, or rock salt and the resulting ice cream is smooth and easy to scoop! Easy to make and deliciously cool, no churn ice cream has become one of our go to desserts in the summer.
Another great advantage of the no churn method is that it lends itself to adding in a special adult kick, in this case a great local stout beer, Brickway Brewing’s Coffee Vanilla Stout! Afterall, besides ice cream, beer might be one of the most popular things consumed in the summer! We used this same stout in our Coffee and Cream Beersicles earlier this summer with great results and fell in love with the flavor combination of coffee, cream and stout.With this great trio of flavors as our starting point, we decided that if we could come up with an ice cream recipe that worked, this would be a killer ice cream flavor.
Starting out with coffee and a stout as our base, we had a naturally bitter flavor that needed a bit of sweetness to help balance out the bitter. What better way to bring some sweet than to add a bit of chocolate? We made a rich dark chocolate fudge sauce and swirled it into the ice cream mixture as it froze, making a delicious fudge ripple all through the ice cream. The fudge ripple added a sweet swirl that really made the coffee and stout flavor stand out.
Any ripple ice cream does need a bit of crunch to add some texture. We added in some of our delicious Bourbon Candied Pecans to add in some crunch and a little hit of sweet warm spices and sweetness. The toasted pecans helped bring out some of the nuttiness of the stout while providing a bit of saltiness that made the chocolate flavor really stand out. Combined with the super smooth and creamy no churn ice cream and the chewy chocolate ripple, the toasted nuts gave a nice contrast that made each bite deliciously different.
The Coffee Stout Fudge Ripple No Churn Ice Cream was a great adult dessert, not overly sweet, full of bold flavors and complex enough to not just be a one trick dish. It was a great finish to many of our meals, and paired up really well with a delicious glass of port wine or a tall glass of chilled stout beer! Cheers!
- Makes 1 pint
- 1 1/4 cup heavy or double cream, well-chilled
- 2/3 cup sweetened condensed milk
- 1 Tbsp instant espresso powder
- 1/3 cup stout beer
- 1/2 cup fudge ice cream topping
- 1/2 cup Bourbon Candied Pecans
- Whip the cream in a stand mixer or with a hand mixer in a big bowl, until there are little "trails" in the cream, not peaks, as that is over mixing it.
- Add in sweetened condensed milk and mix until incorporated.
- Add in espresso powder and beer.
- Prep bread pans or casserole pans with wax paper or aluminum foil.
- Layer in ice cream base, drizzle fudge and place a few pecans in each layer. You will have about 3 different levels.
- Freeze at least 3 hours, or overnight before serving.
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