Name: Guinness Brownie Ice Cream Recipe
Prep time: 6 h 15 min
Cook time: 30 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: ½ cup special dark cocoa powder; 4 tablespoons unsalted butter (melted); 1/3 cup dark brown sugar; 1/3 cup granulated sugar; ½ teaspoon pure vanilla extract; 2 eggs (at room temperature); ½ cup Guinness (or another stout beer); ½ cup all-purpose flour (60g); ¼ teaspoon kosher salt; 1/3 cup dark chocolate chunks; 2 cups heavy whipping cream (chilled); 14 oz. sweetened condensed milk; Brownies (homemade from above, cut into ½” bite-sized cubes)

There’s nothing quite like the rich, fudgy decadence of a classic brownie — but when you add a boozy twist and fold it into creamy ice cream? That’s when magic happens. This Guinness Brownie Ice Cream Recipe is the ultimate no-churn treat that you’ll want to make again and again.

A close-up image showing a woman's hand holding a waffle cone with three scoops of cookies and cream ice cream stacked high. The ice cream is creamy white with dark chocolate cookie crumbs mixed throughout, giving it a textured look. The waffle cone is light brown with a clear grid pattern. The background features a clean white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Guinness Brownie Ice Cream Recipe
Top Tip
How to Serve Guinness Brownie Ice Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Guinness Brownie Ice Cream Recipe

Why You'll Love This Recipe

I honestly can’t get over how easy and luscious this no-churn Guinness brownie ice cream is. Every scoop is loaded with fudgy brownie chunks infused with stout, swirled into an ultra-creamy frozen delight that doesn’t even require an ice cream maker.

No ice cream maker needed: Whip this up with just a mixer and your freezer.
Rich and boozy brownie chunks: Guinness adds a subtle depth and moisture that makes the brownies irresistible.
Perfect make-ahead dessert: Freeze overnight and enjoy anytime you want a special sweet treat.
Great for celebrations: Whether it’s St. Patrick’s Day or a birthday, this ice cream is sure to impress.

Ingredients & Why They Work

Before you dive in, here’s a quick peek at the essentials. I recommend using good quality ingredients — like special dark cocoa powder for that deep chocolate flavor and chilled heavy cream to get your ice cream super creamy and fluffy.

Flat lay of a small mound of dark cocoa powder, a few tablespoons of melted unsalted butter in a small white bowl, a small heap of dark brown sugar, a small heap of granulated sugar, a small white bowl with clear vanilla extract, two whole brown eggs with uncracked shells, a small white bowl filled with dark Guinness stout beer, a small pile of all-purpose flour, a pinch of kosher salt scattered delicately, irregular dark chocolate chunks, a large white bowl of chilled heavy whipping cream, a small white bowl of thick sweetened condensed milk, and bite-sized cubes of rich homemade brownies arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Special dark cocoa powder: Gives the brownies a rich, intense chocolate flavor without bitterness.
Unsalted butter: Melted to blend smoothly, it adds buttery richness to the brownie base.
Dark brown sugar: Adds moisture and subtle caramel notes to deepen flavor.
Granulated sugar: Balances sweetness and helps with texture.
Pure vanilla extract: Enhances all the chocolate and stout flavors.
Eggs: Provide structure and help make the brownies tender.
Guinness (or another stout beer): Infuses the brownies with that classic malty, slightly bitter note that pairs beautifully with chocolate.
All-purpose flour: Gives the brownies enough body without making them cakey.
Kosher salt: Balances sweetness and intensifies chocolate taste.
Dark chocolate chunks: Melt slightly during baking for bursts of gooey richness.
Heavy whipping cream: Whipped to stiff peaks to create that heavenly ice cream base.
Sweetened condensed milk: Sweetens and thickens the ice cream without needing eggs or churning.
Brownie cubes: The star ingredient — fudgy, boozy brownie bites folded into the ice cream for texture and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Guinness Brownie Ice Cream Recipe is how easily it can be tailored to your taste and dietary preferences. Whether you want to add a nutty crunch, swap out ingredients, or make it alcohol-free, this recipe welcomes your creativity.

Variation: I love adding toasted pecans or walnuts to the brownie batter for an extra layer of texture and nuttiness. It gives the ice cream a delightful crunch that pairs wonderfully with the creamy base.
Non-Alcoholic Option: For guests or kids, replacing the Guinness with strong brewed coffee or stout-flavored soda works perfectly—no alcohol but still rich and flavorful.
Vegan Adaptation: While this recipe relies on dairy and eggs, you could experiment with coconut cream instead of heavy cream and flax eggs in the brownies to create a dairy-free version, though the texture will differ.
Seasonal Spin: Swap the dark chocolate chunks for chunks of caramel or butterscotch candies to add a seasonal twist, especially for autumn or winter celebrations.

Step-by-Step: How I Make Guinness Brownie Ice Cream Recipe

A rectangular metal pan filled with cookies and cream ice cream, showing a creamy white base with uneven scattered dark cookie pieces mixed in. Around the pan on a white marbled surface are three plain waffle cones, two lying flat and one leaning slightly. Next to the cones is a shiny silver ice cream scoop with a white background. The lighting is soft and natural, highlighting the creamy texture and waffle cones clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Cocoa and Sugars

Start by mixing your special dark cocoa powder, melted unsalted butter, dark brown sugar, granulated sugar, and a splash of pure vanilla extract in a medium bowl. Whisk thoroughly until the mixture is smooth and velvety. This base has a rich chocolate aroma that signals you’re off to a great start.

Step 2: Beat in Eggs and Guinness

Next, beat in the two eggs one at a time, fully incorporating each before adding the next. Then, slowly pour in the Guinness stout, folding it gently into the batter. The mixture will deepen in color and become luxuriously glossy—this is where the signature flavor starts to shine.

Step 3: Fold in Flour, Salt, and Chocolate Chunks

Carefully fold in the all-purpose flour and kosher salt, just until combined to avoid overworking the batter. Finally, stir in the dark chocolate chunks for melt-in-your-mouth pockets of chocolate surprises throughout the brownies.

Step 4: Bake the Brownies

Preheat your oven to 350°F (175°C). Pour the batter into a greased baking pan and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center—it should come out with moist crumbs, not wet batter. Let the brownies cool completely before cutting them into ½-inch cubes. Cooling is essential to keep the ice cream base from melting.

Step 5: Whip the Heavy Cream to Stiff Peaks

In a large bowl, whip the chilled heavy cream using an electric mixer until stiff peaks form. This is where patience pays off—stiff peaks mean your ice cream will be luxuriously creamy and hold its shape well once frozen.

Step 6: Fold in Sweetened Condensed Milk and Brownie Cubes

Gently fold the sweetened condensed milk into the whipped cream until smooth. Then, carefully fold in the cooled brownie cubes, making sure to keep the airiness of the whipped cream intact. This step ensures every scoop is studded generously with rich brownie bits.

Step 7: Freeze and Enjoy

Transfer your ice cream mixture into an airtight container and freeze for at least 6 hours or overnight. This waiting period lets all the flavors meld perfectly and the texture set to a scoopable consistency. When ready, scoop generously and enjoy your homemade Guinness brownie ice cream—ideal for any celebration or cozy night in!

Top Tip

Making the perfect Guinness Brownie Ice Cream Recipe is all about balancing flavors and textures, plus a little patience with the freezing process. Here are some tips I’ve learned that really make this dessert shine.

Use Chilled Heavy Cream: For the creamiest and most stable ice cream base, whip your heavy cream straight from the fridge. Warm cream just won’t whip properly and can make the texture less smooth.
Cool Brownies Completely: Folding in warm brownies will melt the whipped cream and ruin the texture. I always bake and cool brownies well in advance, even overnight if possible, before mixing.
Gentle Folding Technique: When combining brownies with the ice cream base, fold gently but thoroughly to keep the whipped cream light and airy without crushed brownie crumbs.
No Ice Cream Maker Needed: This recipe is so convenient because you freeze the mixture without churning. Just be sure to freeze it for at least 6 hours to get that perfect scoopable consistency.

How to Serve Guinness Brownie Ice Cream Recipe

A clear glass bowl sits on a white marbled surface, filled with a creamy pale yellow and white mixture. An electric hand mixer with silver beaters is spinning inside the bowl, blending the smooth mixture. To the upper left, a small white bowl holds light brown raisins, slightly blurred in the background. The scene is bright and clean with soft lighting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This Guinness Brownie Ice Cream Recipe is decadent enough on its own, but a few thoughtful garnishes can elevate your presentation. Try sprinkling on some crushed toasted pecans or walnuts for a crunchy contrast. Fresh mint leaves add a refreshing pop of color and aroma. For an extra indulgent touch, drizzle a bit of chocolate syrup or caramel sauce right before serving. A light dusting of cocoa powder or a few extra dark chocolate chunks on top never goes amiss either.

Side Dishes

Pair this rich and creamy ice cream with simple and comforting treats so it really stands out. Warm desserts like a slice of apple pie or an easy vanilla pound cake complement beautifully. You can also serve it alongside freshly brewed coffee or Irish cream liqueur for a festive gathering. Fresh berries or a tangy fruit compote balance the decadence with a burst of freshness.

Make Ahead and Storage

Storing Leftovers

Store any leftover Guinness Brownie Ice Cream in a tightly sealed, airtight container to keep it from drying out or developing ice crystals. Kept properly, it’ll stay delicious and creamy for up to 1 week in the freezer.

Freezing

After folding the brownie chunks into the ice cream base, transfer the mixture to an airtight container and freeze for at least 6 hours or preferably overnight. This long freeze time ensures the ice cream firms up nicely and is perfectly scoopable without needing an ice cream maker.

Reheating

No reheating is necessary for this recipe since it’s a frozen dessert! When you’re ready to serve, just let the ice cream sit at room temperature for 5-10 minutes to soften slightly—it makes scooping much easier and more enjoyable.

Frequently Asked Questions:

Can I make this Guinness Brownie Ice Cream Recipe without alcohol?

Absolutely! You can substitute the ½ cup Guinness with the same amount of strong brewed coffee or a stout-flavored soda for an alcohol-free version that still has that deep, rich flavor.

Do I need an ice cream maker to make this recipe?

Nope! This is a no churn recipe, which means you don’t need any special equipment. Just whip the heavy cream, fold in the other ingredients, and freeze for at least 6 hours until firm.

How long does the ice cream need to freeze?

Freeze your Guinness Brownie Ice Cream for a minimum of 6 hours or overnight to ensure it’s firm, scoopable, and creamy. Less time may result in a softer texture.

Can I prepare the brownies ahead of time?

Yes! In fact, for the best texture, bake and cool the brownies completely before cutting them into cubes and folding them into the ice cream base.

Final Thoughts

This Guinness Brownie Ice Cream Recipe is one of my all-time favorite easy-to-make desserts—perfect for celebrating a special day or simply treating yourself. The luscious, creamy texture paired with those rich, fudgy brownie chunks is truly irresistible. No fancy equipment is needed, and the flavors feel luxurious and indulgent every single time. I can’t wait for you to try it and share this delicious treat with your loved ones!