No-Churn Chocolate Bourbon Ice Cream

Kaki, I made this last week to finish a barbecue dinner I made for my parents*.  I’d made it a few times last year; it even made it into the cookbook I made for Christmas!  And that is because it is a serious winner of a recipe.

Four ingredients.  No special equipment.  Five minutes of active time.  I’m really not sure if this recipe could be better.

It’s from a Nigella recipe (as it would be), and her version uses espresso powder and espresso liqueur.  So pretty much this could be flavored with any kind of flavorful powder and any kind of liqueur/liquor, I think.  What other flavor combinations do you think I should try?  I’m having some trouble brainstorming what other powdery ingredients could be used.  Or maybe it could be left out?  Maybe I’ll try a just-bourbon option.  With pecans?  Hmmm, help me out here.


No-Churn Chocolate Bourbon Ice Cream

makes about 1 pint

adapted from Nigella Lawson, Queen of Deliciousness


2/3 cup sweetened condensed milk
2 tablespoons bourbon
2 tablespoons cocoa
1 1/4 cup heavy whipping cream**


In a small bowl (or a 2-cup Pyrex measuring cup) combine the sweetened condensed milk, bourbon, and cocoa.  Really stir to dissolve any clumps in the cocoa.

In a large bowl, use a handheld mixer*** to whisk the cream until it reaches soft peaks.

Fold the condensed milk mixture into the whipped cream, until it is a mostly uniform color (some small streaks are fine).

Pour the mixture into an airtight container and freeze for a minimum of 5 hours, or overnight.

(This melts quite quickly, so dish this out at the last minute, and have the storage container out of the freezer for as little time as possible.)


And that’s it!  Crazy how easy it is.  My mom said she’s making it for a dinner party she’s hosting this weekend.  My family is very happy to spread the good word of ice cream.

Had a fabulous time seeing you guys last weekend!  Let’s do it again soon.

Until then my dear, have a lovely week,



*Internal Monologue: Just because I felt like it!  Who’s an awesome daughter?  Oh right that would be me.

**Want to use up all of a 16 oz. pint of whipping cream instead?  Increase the sweetened condensed milk to just over a cup, and the bourbon and cocoa to 3 1/2 tablespoons each.

***Or stand mixer, I suppose.  Or I’ve used an immersion blender, too.  Or a hand whisk, if you must.


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