Whiskey Ice Cream (No-churn)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Sweet and boozy, my Whiskey Ice Cream (No Churn) tastes like the most delicious Irish Cream! This versatile scoop is fabulous on its own, or use it to make party-ready drinks and desserts.

• No machine needed: Whipping cream eliminates the need for a churner by incorporating air to create a mixture that is both rich and light.
• Deep, layered flavor: Whiskey’s caramel notes are the perfect match for toasty, slightly bitter espresso.
• Silky texture: Eggs and cream make an ultra-smooth frozen dessert.
• Ultimate adult frozen treat! Changing up traditional drinks for this alcohol infused ice cream would be amazing for a summer get-together.
• So easy: My tested method is simple for beginners and takes just 25 minutes of active time.

This ice cream is all about smooth Irish whiskey, so it’s essential to use the finest available. I’m thrilled to recommend O’Driscoll’s Irish Whiskey for its lovely, nuanced flavor and satisfying warmth, which comes from triple distillation and aging in bourbon casks. I’m proud to say there’s a family connection—O’Driscolls Irish Whiskey is owned by Stafford Bonded, where my cousin, Michael J. Stafford, is the managing director (the company was founded by our grandfather James Stafford and our fathers George Stafford Snr and Michael Stafford Snr.). After you make my  Whiskey Ice Cream (No Churn), be sure to check out my other recipes featuring O’Driscolls, including Whiskey Cake with Whiskey Caramel, Irish Whiskey Butterscotch Pie, and Irish Whiskey Chocolate Mousse.

I’ve used this method for making ice cream about 20 times now, and I absolutely love it—not just for how simple it is, but for the foolproof, creamy results. Making a traditional custard base is still my favorite way to make ice cream, but folding in whipped cream instead of churning it in a machine? Pretty genius, if I do say so myself! Here are my top tips: First, make the custard base (before folding in the cream) up to three days ahead. This gives the flavors time to develop—just like aging cookie dough or bread dough. Then, when you’re ready to add the whipped cream, use a thin-edged metal spoon instead of a thick spatula to fold it in. This is crucial to keep the air in the mix and retain the volume. And finally, be precise with the whiskey! Add exactly ¼ cup (2 fl oz/60 ml). Too little and the texture can turn icy; too much and the ice cream won’t freeze properly and could turn slushy.

Table of Contents

• What is Whiskey Ice Cream (No-Churn)?
• Tools You Need
• Key Ingredients and Why
• How to Make Whiskey Ice Cream (No-Churn)
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• Whiskey Ice Cream (No-Churn) Mix-ins and Serving Options
• More Ice Cream Recipes

What is Whiskey Ice Cream (No-Churn)?

• Whiskey Ice Cream (No-Churn) is a frozen treat that doesn’t require an ice cream machine to make.
  • This Irish whisky infused ice cream also includes espresso for a rich, sophisticated flavor.
  • The technique I use—blending a custard base with whipped cream—gives you a soft, scoopable consistency without the need for an ice cream maker.
  • The Irish whiskey not only gives the ice cream an intriguingly delicious taste, but also inhibits the formation of ice crystals, making the ice cream smoother.
• This whiskey ice cream serves as an ideal starting point for grown-up milkshakes, ice cream sundaes, ice cream sandwiches, and other desserts.
• A burst of culinary creativity in Ireland in the early 2000s led cooks to incorporate Irish whiskey into desserts, such as ice cream. The whiskey’s smoothness and delicate notes of vanilla and spice make it a natural in sweet recipes.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Medium saucepan
• Wooden spoon
• Heatproof bowl
• Sieve
• Stand mixer with a whisk attachment (optional) or an electric hand mixer
• Silicone spatula
• Freeze-safe container

Key Ingredients and Why

Whole milk

• Whole milk (with a fat content of 3.25 to 3.5%) forms the base of the custard. The higher fat content ensures that the mixture remains stable (doesn’t split) and keeps ice crystals from forming.
• Additionally, whole milk provides the creamiest texture and enhances the flavor.
• It’s important to use whole milk here, as using a lower-fat milk could cause the custard to separate.
• Substitute: You can use an equal amount of half-and-half or full-fat oat milk.

Egg yolks

• Egg yolks thicken the custard and help keep it stable.
• Importantly, eggs add richness and flavor to the ice cream.
• Additionally, the yolks give this whiskey coffee ice cream silky mouthfeel.

Granulated sugar

• Sugar sweetens the ice cream.
• Importantly, it also helps keep the mixture smooth since it interferes with ice crystal development.
• Substitutes: You can use an equal amount of light or dark brown sugar. Note that it will make your ice cream slightly softer.

Salt

• Salt enhances the flavors in this ice cream recipe.
• Additionally, salt helps lower the ice cream’s freezing point, keeping it from being icy.

Irish whiskey

• O’Driscolls Irish Whiskey mellows the sweetness with its lovely smooth, smoky flavor.
• Irish whiskey is famed for having more smoothness than bourbon or Scotch whisky, so it makes it perfect for a dessert with ice cream and alcohol.
• Importantly, the whiskey lowers the freezing temperature of the ice cream, making it smoother and softer, rather than rock-hard.

Instant espresso powder

• Instant espresso powder is the perfect way to add bold coffee flavor without the need for liquid.
• Espresso delivers a wonderfully intense flavor compared to regular instant coffee.
• Substitute: If you’re looking for a milder flavor, you can use an equal amount of instant coffee in place of the instant espresso powder.

Heavy whipping cream

• Use heavy cream (cream from cows) with a fat content of at least 36%.
• Folding whipped cream into the custard base yields a light and soft mixture.
• Heavy cream gives richness and creaminess to this whiskey espresso frozen dessert.

How to Make Whiskey Ice Cream (No-Churn)

1. Warm the milk: Pour the milk into a medium saucepan and begin to warm it over medium heat.

2. Whisk eggs with sugar and salt: In a heatproof bowl, whisk egg yolks, sugar and salt.

4. Combine egg mixture with milk: Once the milk is simmering, pour it into the yolk-sugar mixture a few tablespoons at a time while whisking constantly.

5. Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, for 3 to 4 minutes or until the custard begins to thicken enough to coat the back of the spoon.

6. Strain the custard: Remove from the stove and pour the custard through the sieve to remove any lumps.

7. Add flavorings: Stir in the whiskey and espresso powder and allow to cool at room temperature before covering and placing it in the fridge for at least 2 hours to chill completely.

8. Whip cream: In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and a handheld electric mixer), whip the cream to soft peaks.
9. Combine custard and whipped cream: Gently fold the custard into the whipped cream until fully combined, then pour into a freezer-safe container, cover and freeze for at least 6 hours before serving.

9. Serve and enjoy: Serve with my Irish Whiskey Caramel Sauce.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Watch the heat: Be sure the heat is low and that you stir frequently when cooking the eggs in the custard. As soon as the mixture begins to thicken, it is ready to be strained.
• Adults only: The alcohol doesn’t evaporate from this Irish ice cream, so it is best for adults. If you want to make this for kids, you can find Irish Cream-flavored syrup and use this in place of the whiskey.
• For supremely velvety ice cream:
  • To avoid an icy texture: Add the precise amount of whiskey, 1/4 cup (2 fl oz/60 ml). This lowers the freezing point by preventing water molecules from forming large ice crystals, ensuring a smooth ice cream texture.
  • To make sure the ice cream sets perfectly: Don’t add more whiskey than the recipe calls for. Since alcohol lowers the freezing point of the mixture, it could prevent it from freezing or give the ice cream a grainy texture.
• Whip correctly: You want to whip to soft peaks here. Too little or too much whipping will adversely affect the ice cream’s texture.
• Machine option: If you would like to churn this in an ice cream maker, just stir the cream into the custard without whipping it, chill thoroughly, and then churn according to the manufacturer’s instructions.
• Perfect topping: Try serving this alcohol ice cream with a drizzle of Irish Whiskey Caramel Sauce or Chocolate Ice Cream Sauce!
• Let it age: Make the custard base (before adding the whipped cream) up to three days in advance and keep it in the fridge. The flavor will improve as it rests over time.

Make Ahead and Storage Instructions

• Make-ahead tips:
  • You can prepare the custard in advance.
  • Place the cooled custard in an airtight container and store it in the refrigerator for up to three days.
  • Whip the cream and combine with the custard.
• How to store leftovers: Keep leftover ice cream in an airtight, freezer safe container for up to four weeks.

FAQs

Can I make this ice cream alcohol-free?

• Yes, you can make this ice cream alcohol-free, but of course, it won’t be Whiskey Ice Cream!
• You can increase the coffee flavor instead. Omit the whiskey and use 3 tablespoons (1.5 oz/44ml) of brewed coffee and 2 teaspoons of Vanilla Bean Paste or  Vanilla Extract.
• You can also use alcohol-free Irish Cream-flavored syrup in place of the whiskey.

Can I make this recipe with an ice cream maker?

• Yes, you can make this recipe with an ice cream maker. It will give you a lighter result, since the machine adds more air to the mixture. Here’s how to do it:
  • Stir the cream into the custard without whipping it,
  • Chill thoroughly.
  • Follow your ice cream machine’s directions to churn.

How do I get the perfect ice cream texture?

• Whip to Soft Peaks

  • Why: This keeps the mixture light and airy.
  • Watch for peaks that hold their shape but gently curl over—don’t overbeat or you’ll get graininess.

• Fold Gently but Thoroughly

  • Why: You need to maintain the air from whipping while fully combining the custard.
  • Use a thin-edged metal spoon (not a spatula) to lift and fold the cream gently, without deflating it.

• Chill Custard Completely

  • Why: A cold base mixes more evenly and freezes faster, giving a finer texture.
  • Chill the custard for at least 2 hours and up to 3 days so flavors deepen and fat crystallization improves.

• Measure Whiskey Precisely

  • Why: Alcohol softens ice cream by lowering the freezing point, but too much prevents it from setting.
  • Stick to ¼ cup (2 fl oz/60 ml)—don’t eyeball it.

• Freeze Fast and Flat

  • Why: A shallow container freezes the mixture more evenly and quickly, minimizing ice crystals.
  • Use a metal loaf pan or a wide glass container.

• Cover to Protect

  • Why: Direct contact with air can cause freezer burn.
  • How: Press plastic wrap directly against the surface before sealing with a lid.

Can I make a vegan version of this whiskey espresso ice cream?

• I can’t recommend it, because this particular reccustard-based ice recipe was developed using milk and eggs. Using vegan substitutions for those ingredients would not work well here.
• For great vegan ice cream options, try my Nutella Swirl Non-Dairy Ice Cream, Strawberry and Mint Dairy-Free Ice Cream, and Dairy-Free Coconut Ice Cream!

Whiskey Ice Cream (No-Churn) Mix-ins and Serving Options

Mix-in ideas:

• Stir 1/2 cup into the ice cream mixture:
  • Stir in mini chocolate chips or bittersweet chocolate shavings
  • Add chocolate-covered espresso beans to enhance the coffee vibe.
  • Mix in toasted chopped pecans, walnuts, or hazelnuts.
  • Add crumbled chocolate sandwich cookies

How to use Whiskey Ice Cream

• Make a boozy milkshake by blending Whiskey Ice Cream with a little Irish Cream or milk.
• Blend with cold brew and make a frozen Irish coffee!
• Serve a scoop of Whiskey Ice Cream in a dish with espresso poured on top for an Irish twist on affogato.
• Homemade Ice Cream Cones are easy to make and a fun way to serve this ice cream!
• Make an ice cream sandwich with Biscoff Cookies or chocolate chip cookies.
• Create a boozy ice cream pie by filling a Graham cracker crust or chocolate cookie crust with Whiskey Ice Cream. Top with Whiskey Caramel Sauce and Whipped Cream.
• Top brownies with scoops of Whiskey Ice Cream and Chocolate Sauce.

More Irish Whiskey Dessert Recipes

• Irish Whiskey Fudge
• Irish Whiskey Crème Brûlée
• Peach Whiskey Jam
• O’Driscolls Irish Whiskey Cake
• Whiskey Chocolate Meringue Tart

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