Guinness ice cream features the rich malt and roasted barley flavors of Guinness but with a smooth creaminess that is a match made in heaven! The thought of combining beer and ice cream may sound crazy at first but looking back “ice cream floats” were such hits back in the day! Ice cream is amazing on its own but when you add alcohol it’s a match made in heaven! Pure indulgence!
In this recipe I am going to show you how to make a simple and easy base for ALL your ice cream creations. The best part there is no expensive equipment or tools needed!
Keep everything cold! Put the cream, condensed milk and the Guinness in the fridge. This will help the base form quicker and keep structure.
Take the hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form. (Soft peaks test: dip the whisk or hand mixer attachment into the cream and pull upwards quickly. The cream should fall back and it should form a “peak” the small mountain of cream.
In a separate bowl mix the bottle of Guinness with the condensed milk until it’s well combined.
Next, pour the Guinness and condensed milk blend slowly into the mixture while whipping the cream on a medium speed for 2 minutes.(Slowly do not deflate the whipped cream too much)
Turn the speed up to high and whisk until the mixture is thick and well combined.
Taste the ice cream base. (It should be creamy and bursting with Guinness flavour.)
Place the mixture into an airtight container, press with wax paper making sure the surface is thoroughly covered and place the lid on and into the freezer it goes for at least 6 hours.
Ice cream can be stored for 6 months once sealed properly.
Bonus tip: For any other flavour ice cream omit the Guinness and mix only the condensed milk until thick and fully then add your favourite flavour or mix in. Eg “Chocolate, cookies, Caramel sauce, cereal. The possibilities are endless!” Enjoy!