This recipe is part of my Old Yale Series, a collection of recipes that I’ve created featuring beer from Chilliwack’s award-winning Old Yale Brewery. Details of my partnership with them (disclaimer: this is a sponsored post, but the views expressed are my own), and info on where you can find their beer can be found in the introduction to the first recipe of this series, my Beer-Battered Shrimp Po’ Boys.
So, a quick question for you: have you ever tried no-churn ice cream? It seems to be all the rage at the moment, and for good reason. I mean, who doesn’t like the idea of homemade ice cream without the fuss of an expensive, bulky, one-task machine? Add to that the fact that they look so freaking good when photographed (ice cream is just made for food photography, and food photography for ice cream), and it’s hard not to get excited.
Looking good and tasting good, however, are two very different things. Having never made a no-churn ice cream before this, I was skeptical at first. Could it really be as good as described? To be honest, it took a bit of trying to really get this dessert to the point where it is now (which is delicious, btw). My first attempt was simply too rich and creamy – I know that doesn’t sound like that bad of an issue, but it’s like a cheesecake that’s so rich you can only have a sliver. I mean, where’s the fun in that?
It took a bit of playing around with the different components, but after a few tweaks I hit pay dirt. I decreased the amount of sweetened condensed milk (most recipes use a full 300ml, but I think it’s necessary to leave a bit in the can), made sure I used the full-fat version (how I accidentally bought the light stuff the first time, I have no idea), and found the perfect amount of beer to get both the flavour and consistency right. The end result is a delicious no-churn ice cream that allows the beer’s unique Irish Cream flavour to shine through.
In the off chance that you haven’t already just scrolled down to the recipe and pictures, I want to add one more little note. This recipe was obviously made with a very specific beer from Old Yale Brewing, their Screaming Banshee Irish Cream Stout. If you live in or near B.C. or Alberta, I highly recommend that you stay true to the recipe and find a way to get your hands on a bottle. Should that prove impossible for you, aim for a similar style stout for best results.
Irish Cream Stout No-Churn Ice Cream
- 2 cups whipping cream, cold
- 1 cup sweetened condensed milk
- 1/4 cup Old Yale Brewing Screaming Banshee Irish Cream Stout
- In a large bowl, combine together the condensed milk and the Screaming Banshee Irish Cream Stout. Stir until fully combined.
- In a stand mixer with whisk attachment on high speed, whip the cream until stiff peaks form (about 2-3 minutes). To help keep the whipped cream nice and cold, consider freezing your stand mixer’s bowl for a few minutes beforehand.
- Add the whipped cream to the bowl with the condensed milk and the stout, and gently fold with a spatula until the ingredients are fully incorporated with each other. (Aggressive stirring will deflate the whipped cream and ruin the consistency of your ice cream, so folding is necessary).
- Pour your mixture into a 9 x 5 loaf pan.
- Cover the loaf pan with parchment paper, pressing down to make contact with your mixture, to prevent ice crystals from forming on the surface of your ice cream. Place in the freezer and allow to harden for at least 8 hours.
Makes one 9 x 5 loaf pan worth of ice cream