I know, I know, it’s already August and I am VERY late to the no-churn ice cream game. But that’s because I’ve always struggled with making these kinds of ice creams scoop-able! I’ve made mason jar ice cream in the past, but it didn’t hit like a pint of Ben & Jerry’s did, so I took my time with this no-churn ice cream recipe, and I am beyond thrilled with the result.

This ice cream has depth of flavor (yum) is super simple (double yum) and has one secret, scoop-able ingredient….bourbon (I KNOW, OK). It makes this recipe like 0.2% ABV, so you won’t need to be carried home after it….well, unless you eat the whole thing in one sitting, which, godspeed.

Ingredients and equipment for this no-churn chocolate bourbon ice cream
How to make this no-churn recipe
Looking for other simple desserts?

Ingredients and equipment for this no-churn chocolate bourbon ice cream

EQUIPMENT

1 baking dish I like a 8″x5″ loaf pan
1 sheet of parchment paper
1 Stand mixer or hand mixer

INGREDIENTS

1 pint of heavy whipping cream very cold
14 ounces sweetened condensed milk
1/4 cup dutch cocoa powder
1/4 cup bourbon
4-6 crispy chocolate chip cookies of your choice

How to make this no-churn recipe

I love how easy this recipe is, here is a step-by-step breakdown of what you need to do:

Put the heavy cream in your stand mixer and whip until soft peaks form.
In a separate bowl, mix together the condensed milk, bourbon, and cocoa powder until it is smooth.
Fold the condensed milk mixture into the whipped cream until it is fully combined. Crumble in the chocolate chip cookies and mix again.
Pour this mixture into a parchment-lined loaf pan, it should be nice and fluffy.
Freeze for 12 hours before using. It should take a few minutes to warm up, but then be nice and scoopable.

Looking for other simple desserts?

Here are a few that I (and others!) have been loving lately:

Cacao & Walnut Fudge Balls

These Cacao & Walnut Fudge Balls are something I make at least once a week. They taste like the brownie bits you find in ice cream, they are so decadent yet filling, and when you put them in the freezer? Amazing. Chocolate lovers can unite on this one, it's fudgey, chocolatey, delicious and just. that. good.

Check out this recipe

Salted Banana Cookies

I'm known for making a pretty dam* good cookie, and these brown butter banana cookies are no exception. They have irresistibly crispy edges, a subtle but still noticeable banana flavor, and the best chewy center in the game. They use one whole banana, two sticks of butter, and a whole bag of chocolate chips, so there are no forgotten ingredients in this recipe. And one other perk? No eggs in case there are any egg allergies in the house!

Check out this recipe

Vegan Blood Orange Chocolate Cupcakes

Think of these Vegan Blood Orange Chocolate Cupcakes like a hostess cupcake, with just a hint of something special. The blood orange flavor isn't strong, but it gives a nice level of sophistication to this otherwise chocolatey, fudgey baked good. And the best part? It's naturally vegan, no subs needed!

Check out this recipe

And that’s it for this no-churn ice cream (that I’ve finally made!)

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Prep Time 10

Freezing time 12

Servings: 8 servings

Equipment

▢
1 9×13-inch baking dish I like a 8"x5" loaf pan
▢
1 parchment paper
▢
1 stand mixer or hand mixer

Ingredients

▢ 1 pint of heavy whipping cream, very cold
▢ 14 ounces sweetened condensed milk
▢ 1/4 cup dutch cocoa powder
▢ 1/4 cup bourbon
▢ 4-6 crispy chocolate chip cookies of your choice

Instructions

Put the heavy cream in your stand mixer and whip until soft peaks form.
In a separate bowl, mix together the condensed milk, bourbon, and cocoa powder until it is smooth.
Fold the condensed milk mixture into the whipped cream until it is fully combined. Crumble in the chocolate chip cookies and mix again.
Pour this mixture into a parchment-lined loaf pan, it should be nice and fluffy.
Freeze for 12 hours before using. It should take a few minutes to warm up, but then be nice and scoopable.