No-Churn Chocolate Stout Ice Cream

This no-churn chocolate stout ice cream features a rich, chocolate ice cream base with a salty, sweet and boozy kick!

  • Author: Claire of The Simple, Sweet Life
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 3 pints 1x
  • Category: Dessert
  • Cuisine: American


  • 2 cups heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup special dark chocolate cocoa
  • 6 tbsp. stout
  • 1/3 cup coarsely chopped dark chocolate
  • 1/3 cup coarsely chopped cinnamon roasted almonds (or another sort of salty sweet nut)


  1. In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form.
  2. Add the sweetened condensed milk and cocoa, and continue whipping until the ice cream is light and fluffy, and holds stiff peaks. Gently fold in the stout, chocolate and almonds, leaving a little chocolate and almonds for garnishing.
  3. Line a loaf pan with parchment paper and spoon the ice cream mixture into it. Drizzle with the remaining chocolate and almonds.
  4. Place the ice cream in the freezer and allow to freeze overnight or for 6-8 hours.


Adapted from Bigger Bolder Baking