{No Churn} Mint Chocolate Irish Cream Ice Cream

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With St. Patty’s Day festivities in full swing, I decided to try an Irish twist on a homemade ice cream recipe I adapted from The Roasted Root. The Irish twist, of course, being Irish Cream whiskey.

First off, this is a super easy recipe. I mean EASY. You can whip up the mix in literally two minutes, requires no churning, no ice cream maker, egg yolks, rock salt. None at that nonsense. And it’s fluffy. Seriously fluffy. No one will believe you that you didn’t buy it from some fancy artisan creamery or spend hours cranking the churn. It’s really that good. Just whip up the cream, add a few simple ingredients, and freeze. With the booze addition, I do recommend prepping this recipe a day before because it can take a bit longer to set up. This is the perfect adult St. Paddy’s recipe but can also be enjoyed year-round!

{No Churn} Mint Chocolate Irish Cream Ice Cream

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Ingredients:

  • 2 cups (1 pint) heavy cream
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup 2% milk
  • 3/4 cup Irish Cream whiskey
  • 1 vanilla bean pod, scraped OR 2 teaspoons pure vanilla extract
  • 1 cup of mint chocolate chips (optional)
  • Green food coloring (optional)

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Directions:

1. Whip heavy cream until stiff peaks appear.

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2. Add sweetened condensed milk, milk, Irish Cream Whiskey, and vanilla until combined.

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3. Add mint chips and swirl in green food coloring (optional) and pour into a freezer safe container.

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4. Freeze for 8-12 hours until set. Enjoy!

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Sláinte!

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