Whiskey-Infused Coffee Ice Cream with Chocolate Chips (No Churn)

It’s time for another Fantastical Food Fight and with these 90+ degree days we’ve been having, the theme this month is Ice Cream!

I wasn’t sure at first if I’d be able or inspired to join in this month having just gotten back from vacation (I still want to share more about that but haven’t had the time!), but I happened to get inspired by ice cream on  vacation on the second day!

After a wild waterpark day, we decided to stop at a local ice cream shop for a treat.  The usual delicious flavors were there, plus a few specials.  The one that caught my eye was titled “Exhausted Parent” and included Bourbon, coffee ice cream and chocolate!  So perfect!

Naturally, I got a double scoop of Exhausted parent and decided I wanted to replicate it at home!

Having already dabbled in infusing cream with coffee when I made my coffee-infused butter a couple summers ago, I knew I wanted to get my coffee and whiskey (I didn’t have any bourbon and I like whiskey better anyway) flavor by infusing the cream overnight instead of adding extra liquids later on.

When I made my butter, I had a bad, loose weave cheesecloth that caused a lot of angst, this time I had a different brand (tightly woven) with much better results.

The no churn recipe turned out beautifully and the flavors were on point!  Plus I’ve got another recipe in the works using this ice cream! Stay tuned!

Whiskey-Infused Coffee Ice Cream with Chocolate Chips (No Churn)

2 cups heavy cream
6 tablespoons dark roast coffee, ground
1 tablespoon whiskey
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla bean paste
½ cup mini semi-sweet chocolate chips

In a lidded bowl or jar (not metal) stir together the coffee grounds, whiskey, and heavy cream.  Cover and refrigerate overnight.

Pour the cream through a tightly knit cheesecloth to strain the coffee grounds from the cream.  Squeeze to remove all of the cream from the coffee grounds.

Place the cream into a mixer fitted with the whisk attachment.  Whisk on high until stiff peaks form (do not over churn or you’ll end up with coffee infused butter, yummy, but not what we’re after today)

In a separate large bowl, stir together the sweetened condensed milk and vanilla bean paste.

Take a large spoonful of the whipped cream (approximately 1 cup) and gently fold it into the sweetened condensed milk mixture.  Slowly fold the whipped cream into the mixture, one large spoonful at a time until fully incorporated.  Lastly, gently fold the chocolate chips into the mixture.  Cover the bowl tightly then freeze overnight.

Once frozen, scoop and enjoy!

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  1. Boozy ice cream...YES!!! Faith, Hope, Love, & Luck - Colleen

  2. I luuuurve the name exhausted parent! This sounds delicious.

  3. I'm so glad you had a great trip. When I saw the title of this in the inlinkz I was betting that it was Cam's recipe LOL. It sounds amazing.

  4. Exhausted Parent - that is GENIUS!! :) It looks like a wonderful ice cream too. No churns are so versatile!

  5. I love the idea of infusing the cream, that has to add a whole nother layer of flavor. I'm so going to try this when I pick up a bottle of rum.

  6. I love the idea of infusing the cream. I tried it with evaporated milk while making mocha almond fudge and totally loved how strongly the coffee flavor shines out! I would skip the whiskey and try this... And that name "Exhausted Parent" had me in splits...


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