Guinness Chocolate Malt Ice Cream

This chocolate malt Guinness ice cream gets its rich, deep flavor from chocolate malted milk powder and a reduced Guinness stout syrup. The result is a creamy, chocolatey no‑churn ice cream with bold, distinct flavors and a light, scoopable texture.

In a small saucepan over medium‑high heat, pour in 13 ounces of Guinness Draught Stout. Simmer until reduced to about 1/2 cup; it will thicken and become syrupy. Set aside and let it cool slightly.

Meanwhile, in a large bowl, whisk together the 14 ounces of sweetened condensed milk and ½ cup of chocolate malted milk powder until smooth.

In a stand mixer with the whisk attachment, pour in 2 cups of cold heavy whipping cream. (A mixing bowl and handheld electric mixer work too.) Whip on high speed for about 6–8 minutes, until stiff peaks form.

Pour reduced beer into the sweetened condensed milk and malted milk powder mixture. Stir until smooth and combined. Next, pour the chocolate beer syrup into the whipping cream and gently stir until combined.

The mixture should look like this.

Pour the ice cream into a freezer safe airtight container. Freeze for several hours preferably overnight.

Scoop and enjoy!