~*~ NO-CHURN ADULT ICE CREAM 3 WAYS ~*~

SERVES: 5 CUPS ⎪ LEVEL: EASY

Here are 3 fun boozy desserts to serve at summer parties, or cool off after a long, hot day at work. You can also make ice cream floats with a scoop of boozy ice cream, a splash of booze, and a top of seltzer!

This recipe was designed specifically for people (like me) who don’t own an ice cream machine. Instead of a traditional egg and heavy cream custard base, I use cornstarch, evaporated milk, and sweetened condensed milk to create a lush, soft texture without the need to churn or risk curdling a bunch of eggs. If you stick with these 3 basic ingredients, you can make any ice cream you want, alcoholic or virgin!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients

For Chocolate Stout:

2 tablespoons cornstarch

1/2 cup sweetened condensed milk

1 1/2 cups evaporated milk

1 cup sugar

1/2 teaspoon salt

1/2 cup Guinness Stout, more to taste

For Sangria:

2 tablespoons cornstarch

1/2 cup sweetened condensed milk

1 1/2 cups evaporated milk

1 cup sugar

1/2 teaspoon salt

1/2 cup Sangria, more to taste

1/4 cup orange juice

handful mixed berries of choice

For Mimosa:

2 tablespoons cornstarch

1/2 cup sweetened condensed milk

1 1/2 cups evaporated milk

1 cup sugar

1/2 teaspoon salt

1 orange, zested

2 oranges, juiced

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 cup Champagne or Prosseco , more to taste

Step 1: Chocolate Stout

In a small pot, dissolve the cornstarch in 1 cup of water over medium-heat. Stir constantly with a whisk until the mixture thickens, about 2 minutes. Reduce heat to low and stir in condensed milk, evaporated milk, sugar, cocoa powder, and salt. Stir until the sugar is completely dissolved. Remove from the heat and let cool.

Meanwhile, place a large glass bowl or baking dish in the freezer. Once the cream has cooled, stir in the beer. Pour the mixture into the bowl or dish and place back into the freezer for 2-3 hours. Remove from the freezer and whisk well. Repeat this process until the ice cream is well frozen.

Scoop into ice cream bowls or glass jars and fill with beer, wine, or bubble for a boozy float!

Step 2: Sangria

In a small pot, dissolve the cornstarch in 1 cup of water over medium-heat. Stir constantly with a whisk until the mixture thickens, about 2 minutes. Reduce heat to low and stir in condensed milk, evaporated milk, sugar, orange zest/juice, and salt. Stir until the sugar is completely dissolved. Remove from the heat and let cool.

Place 1/2 cup of mixed berries and 1 teaspoon sugar in a skillet on medium heat. Stir and mash the berries as they soften. Once loose and jam-like, pour in with the milk mixture. Meanwhile, place a large glass bowl or baking dish in the freezer. Once the cream has cooled, stir in the Sangria. Pour the mixture into the bowl or dish and place back into the freezer for 2-3 hours. Remove from the freezer and whisk well. Repeat this process until the ice cream is well frozen.

Scoop into ice cream bowls or glass jars and fill with beer, wine, or bubble for a boozy float!

Step 3: Mimosa

In a small pot, dissolve the cornstarch in 1 cup of water over medium-heat. Stir constantly with a whisk until the mixture thickens, about 2 minutes. Reduce heat to low and stir in condensed milk, evaporated milk, sugar, orange zest/juice, lemon juice, vanilla extract, and salt. Stir until the sugar is completely dissolved. Remove from the heat and let cool.

Meanwhile, place a large glass bowl or baking dish in the freezer. Once the cream has cooled, stir in the Champagne or Prosecco. Pour the mixture into the bowl or dish and place back into the freezer for 2-3 hours. Remove from the freezer and whisk well. Repeat this process until the ice cream is well frozen.