I know, I know, it’s already August and I am VERY late to the no-churn ice cream game. But that’s because I’ve always struggled with making these kinds of ice creams scoop-able! I’ve made mason jar ice cream in the past, but it didn’t hit like a pint of Ben & Jerry’s did, so I took my time with this no-churn ice cream recipe, and I am beyond thrilled with the result.
This ice cream has depth of flavor (yum) is super simple (double yum) and has one secret, scoop-able ingredient….bourbon (I KNOW, OK). It makes this recipe like 0.2% ABV, so you won’t need to be carried home after it….well, unless you eat the whole thing in one sitting, which, godspeed.
Table of contents
Ingredients and equipment for this no-churn chocolate bourbon ice cream
EQUIPMENT
- 1 baking dish I like a 8″x5″ loaf pan
- 1 sheet of parchment paper
- 1 Stand mixer or hand mixer
INGREDIENTS
- 1 pint of heavy whipping cream very cold
- 14 ounces sweetened condensed milk
- 1/4 cup dutch cocoa powder
- 1/4 cup bourbon
- 4-6 crispy chocolate chip cookies of your choice
How to make this no-churn recipe
I love how easy this recipe is, here is a step-by-step breakdown of what you need to do:
- Put the heavy cream in your stand mixer and whip until soft peaks form.
- In a separate bowl, mix together the condensed milk, bourbon, and cocoa powder until it is smooth.
- Fold the condensed milk mixture into the whipped cream until it is fully combined. Crumble in the chocolate chip cookies and mix again.
- Pour this mixture into a parchment-lined loaf pan, it should be nice and fluffy.
- Freeze for 12 hours before using. It should take a few minutes to warm up, but then be nice and scoopable.
Looking for other simple desserts?
Here are a few that I (and others!) have been loving lately:
And that’s it for this no-churn ice cream (that I’ve finally made!)
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
No-Churn Chocolate Bourbon Ice Cream
Equipment
- 1 baking dish I like a 8"x5" loaf pan
- 1 sheet of parchment paper
- 1 Stand mixer or hand mixer
Ingredients
- 1 pint of heavy whipping cream very cold
- 14 ounces sweetened condensed milk
- 1/4 cup dutch cocoa powder
- 1/4 cup bourbon
- 4-6 crispy chocolate chip cookies of your choice
Instructions
- Put the heavy cream in your stand mixer and whip until soft peaks form.
- In a separate bowl, mix together the condensed milk, bourbon, and cocoa powder until it is smooth.
- Fold the condensed milk mixture into the whipped cream until it is fully combined. Crumble in the chocolate chip cookies and mix again.
- Pour this mixture into a parchment-lined loaf pan, it should be nice and fluffy.
- Freeze for 12 hours before using. It should take a few minutes to warm up, but then be nice and scoopable.
