Trinidadian Guinness Ice Cream Recipe- No Churn

This creamy malt base ice cream is a Trinidadian favorite. You must find this flavor at every ice cream shop on the island.

It’s been a while since I last wrote a Trinidadian recipe. These days, I’m in Trinidad, safe from Hurricane Melissa, which struck Jamaica. My thoughts and prayers are with them. To show my love, I’ve been recreating all the recipes from my granny’s cookbook.

Lately, I’ve been craving some classic ice cream, so I decided to try making this five-minute no-churn Guinness ice cream. I have to admit, the recipe isn’t mine, I got it from the YouTube channel EatAhFood.

The best thing about this ice cream is that it combines two of my favorite elements: alcohol and cream. I also thought it was the perfect moment to celebrate the distinct, malty, and mildly bitter taste of Guinness. This recipe is incredibly simple and offers a fun twist on enjoying a classic stout.

PS: I don’t drink Guinness at all. My go-to beer are Carib or Caribe

Why You Will Love This Recipe?

This is one of the best recipes I have made, because I did not have to change anything to make it my own.

The ingredients were simple enough, and the stout was the main flavor. It is delicious by itself, but you can add brownies to the side as the ultimate treat.

There are no eggs or egg yolk, so you would not need to make any custard mixture. Lastly, you don’t need an expensive ice cream maker to achieve a creamy result. Even I, who makes most of my recipes at home, don’t own an ice cream maker because my recipes simply don’t require one.

Ingredients

• 2 cups Cool Whipping Cream — use the “whipping” kind, not “cooking.”
• ½ bottle (≈ ½ cup) Cool Guinness Stout — a full bottle is about 1 cup; adjust to taste.
• 1 standard can (≈ 14 oz) Sweetened Condensed Milk — adds sweetness and helps structure

Instructions

This part is honestly excited, because it feels easy and actually doable once you see it clearly!

Pour your cool whipping cream into a deep bowl. Using a hand mixer or a stand mixer (thank goodness for that stand mixer!), whip the cream on high for at least three minutes until it reaches soft peaks. This is the only part that takes a little time!

In a separate bowl, pour in the condensed milk. Then, slowly add your Guinness. I recommend starting with about half a bottle (or half a cup). Give this a good mix. You’ll notice the smell alone is unique and delicious!

Gently pour the Guinness-condensed milk mixture back into your whipped cream. You must fold it in slowly—we don’t want to deflate the mixture too much! We’re aiming for a rich, ultra-creamy consistency.

This is where you see if you need to add more Guinness or leave it as is. If you love “plenty, plenty, plenty” Guinness, keep slowly adding more, mixing it in gently. I kept tweaking until I got a better handle on the flavor.

Pour the mixture into a container with a very tight seal. It should look rich and decadent, and it’s so satisfying! This is a lot of ice cream; it could feed the entire family.

I usually put this mixture into the freezer for at least six hours. Make sure it’s fully, fully covered. You can actually put wax paper first, pressed against the surface of the ice cream, and then put the cover on.

Once six hours are up, you’ll have amazing, creamy-textured ice cream! Use a scoop dipped in warm water for the cleanest, most satisfying serve.

Leftovers & Storage

Since this is a no-churn recipe, you should store it properly to keep it nice and creamy. Make sure you use that tightly sealed container, and seriously, use the wax paper pressed directly against the surface before closing the lid.

This guards against freezer burn and those annoying ice crystals. This ice cream should be good for up to a month in the back of your freezer.

That’s how simple it is to make a decadent, homemade no-churn Guinness ice cream. I hope you guys enjoy it the way I do. This recipe is my go-to recipe for the most amazing ice cream ever.

More Ice Cream Recipes

• Caribbean-Styled Soursop Ice-Cream

Trinidad Guinness Ice Cream Recipe- No Churn

Recipe by Ren PetersCourse: DessertCuisine: Trinidadian, CaribbeanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking timeminutes

Calories

320

kcal

This creamy, malt-forward ice cream is a nostalgic Trinidadian favorite, found in nearly every ice cream shop across the island.

Ingredients

• 2 cups Cool Whipping Cream

• ½ bottle (≈ ½ cup) Cool Guinness Stout

• 1 standard can (≈ 14 oz)

Directions

• This part is honestly excited, because it feels easy and actually doable once you see it clearly!
• Pour your cool whipping cream into a deep bowl. Using a hand mixer or a stand mixer (thank goodness for that stand mixer!), whip the cream on high for at least three minutes until it reaches soft peaks. This is the only part that takes a little time!
• In a separate bowl, pour in the condensed milk. Then, slowly add your Guinness. I recommend starting with about half a bottle (or half a cup). Give this a good mix. You’ll notice the smell alone is unique and delicious!
• Gently pour the Guinness-condensed milk mixture back into your whipped cream. You must fold it in slowly—we don’t want to deflate the mixture too much! We’re aiming for a rich, ultra-creamy consistency.
• This is where you see if you need to add more Guinness or leave it as is. If you love “plenty, plenty, plenty” Guinness, keep slowly adding more, mixing it in gently. I kept tweaking until I got a better handle on the flavor.
• Pour the mixture into a container with a very tight seal. It should look rich and decadent, and it’s so satisfying! This is a lot of ice cream; it could feed the entire family.
• usually put this mixture into the freezer for at least six hours. Make sure it’s fully, fully covered. You can actually put wax paper first, pressed against the surface of the ice cream, and then put the cover on.
• Once six hours are up, you’ll have amazing, creamy-textured ice cream! Use a scoop dipped in warm water for the cleanest, most satisfying serve