Chocolate Coffee Stout Fudge Ripple No-Churn Ice Cream

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Boozy Beer No Churn Ice Cream?! What? Yep, beer ice cream!

 

 

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.

 

 

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Coffee Stout Fudge Ripple No Churn Ice Cream in cones with bourbon pecans on slate

Stand Mixer / Ice Cream Storage Containers

 

What did we put in our Beer Ice Cream?

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! After all, 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. Of course we 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.

 

 

 

Coffee Stout Fudge Ripple No Churn Ice Cream in cones with bourbon pecans on slate, wooden spoons in metal container in background

 

 

 

Beer Ice Cream

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. This made 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.

 

 

 

Coffee Stout Fudge Ripple No Churn Ice Cream in cones with bourbon pecans on slate

 

 

 

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. This also provided a bit of saltiness that made the chocolate flavor really stand out.

 

 

 

 

What Ingredients are Needed for the Stout Ice Cream?

  • Bourbon Candied Pecans
  • Stout Beer
  • Sweetened Condensed Milk
  • Instant Espresso Powder
  • Fudge Ice Cream Topping
  • Heavy Whipping Cream

 

 

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, too!

 

 

 

Coffee Stout Fudge Ripple No Churn Ice Cream in cones with bourbon pecans on slate

 

 

 

The Coffee Stout Fudge Ripple No Churn Ice Cream was a great adult dessert. It was 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! Try out Simply the Best, Seamlessly Delivered. Shop BountyHunterWine.com!

 

 

Cheers!

 

 

Like this recipe? Try these below, too!

Beer Brickle Chocolate Bar

Beer Brittle Chocolate Bark

 

 

 

Creamy, coffee and Coffee Vanilla Stout combine to make these delicious beersicles

Coffee and Cream Stout Beersicles

 

 

 

Other Beer Ice Creams

Other No Churn Ice Creams

 

 

 

Also, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!

 

 

You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!

 

 

 

Chocolate Coffee Stout Fudge Ripple No-Churn Ice Cream
Yield: 1

Chocolate Coffee Stout Fudge Ripple No-Churn Ice Cream

Prep Time: 20 minutes
Set Time: 3 hours
Total Time: 3 hours 20 minutes

A boozy beer no-churn ice cream.

Ingredients

  • 1/2 cup bourbon candied pecans
  • 1/3 cup stout beer
  • 2/3 cup sweetened condensed milk
  • 1 Tbsp instant espresso powder
  • 1/2 cup fudge ice cream topping
  • 1 1/4 cups heavy cream, well chilled

Instructions

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 with a spatula or spoon.

Then add in espresso powder and beer.

Prep a bread pan lined 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 layers.

Freeze at least 3 hours, or overnight before serving.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 2189 Total Fat: 127g Saturated Fat: 74g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 168mg Sodium: 484mg Carbohydrates: 233g Fiber: 8.1g Sugar: 196g Protein: 25g

 

 

PIN THIS CHOCOLATE COFFEE STOUT NO CHURN ICE CREAM RECIPE FOR LATER!

Coffee Stout No Churn Ice Cream

 

 

 

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44 thoughts on “Chocolate Coffee Stout Fudge Ripple No-Churn Ice Cream

  1. This looks so delicious! I recently tried some stout flavored ice cream at a local ice cream place, but was disappointed. Maybe it needed some coffee!

  2. Made this to include in a booze inspired box of sweet treats for a friend’s birthday! It’s probably the best ice cream I have ever tasted. 100% perfection!

  3. It didn’t work 🙁 It did not setup. I placed the whipping cream in the freezer for 20min. However, my mixing bowl was metal and at room temp. My stout beer is how I like it, room temp. Condensed sweetened milk was in my cupboard. Should all the ingredients be cold?

    1. Shannon, sorry to hear that. Did you freeze the ice cream overnight? If the whipped cream set up with trails in it, you shouldn’t have had to freeze it before adding the beer and condensed milk. I know we used cold beer, but that shouldn’t have made any difference when freezing it. (We use room temp liquor in other recipes that freeze).
      Sorry it didn’t work out for you!

      1. Ah-ha. You updated the amout of heavy cream. I’m about to attempt this again. Now, your recipe calls for 1 1/4 cup heavy cream not 1 1/4 oz. I’ll let you know if it makes a difference.

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