Irish Cream Stout No-Churn Ice Cream

You don't need an ice cream maker for this one. Whipped cream and sweetened condensed milk freeze into a creamy, scoopable dessert, and a little Irish cream stout gives it a malty edge.

Makes one 9-by-5-inch loaf pan

Ingredients

• 2 cups heavy whipping cream, cold
• 1 cup sweetened condensed milk
• ¼ cup Irish cream stout (beer)

Instructions

1. Stir the condensed milk and stout together in a large bowl until completely blended.
2. Whip the cream in a stand mixer fitted with the whisk on high speed until it holds stiff peaks, 2 to 3 minutes. Chilling the mixer bowl in the freezer for a few minutes first helps keep the cream cold.
3. Add the whipped cream to the condensed milk mixture and fold it in gently with a spatula until no streaks remain. Stirring hard will knock the air out and make the ice cream dense.
4. Spread the mixture in a 9-by-5-inch loaf pan. Press a sheet of parchment paper right onto the surface to keep ice crystals from forming.
5. Freeze for at least 8 hours, until firm.

Adapted from a recipe in the Milk Lady Markets recipe collection.