Dublin Mudslide, No-Churn Ice Cream

Get the Recipe: Dublin Mudslide, No-Churn Ice Cream

5 from 2 ratings

Yield8 cups

Prep30

Chill Time6

Total6 30

Ingredients

Chocolate Ganache

2 oz semi-sweet chocolate, ½ a bar chopped
2 oz unsweetened dark chocolate, ½ a bar chopped
⅔ cup heavy whipping cream
1 tablespoon golden syrup or honey
½ teaspoon espresso powder
1½ tablespoons unsalted butter, room temperature

Irish Cream/Coffee Ice Cream

3¼ cup heavy whipping cream
1, 14 oz can of sweetened and condensed milk
½ cup Five Farms Irish Cream Liqueur
¼ cup Kahlua Coffee Liqueur
2 tablespoons espresso powder
½ tablespoon vanilla extract
¼ teaspoon kosher salt

Equipment

1 chef knife
1 cutting board
1 small saucepot
1 whisk or immersion blender
1 stand mixer
measuring Cups
Measuring spoons
1 loaf pan
1 spatula
1 chopstick or thin utensil

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Instructions

For the ganache, chop the chocolate into small pieces and place them in a medium sized bowl. Then, heat the milk and golden syrup until they just begin to simmer (around 180°F or 82°C). Pour the heated liquid over the chocolate and let it sit for 30-60 seconds. Then, whisk until all of the chocolate has melted. Add in the espresso powder and the softened butter and blend with an immersion blender or whisk until the ganache becomes glossy and creamy. Set aside to come back to room temperature while you make the ice cream.
For the ice cream base, use a hand or stand mixer to whip the heavy cream into soft peaks. While it's whipping, measure out the irish cream, coffee liqueur, and vanilla into one bowl and the espresso powder and kosher salt into another. Then, slowly add the sweetened and condensed milk 1/3rd of a can at a time. Continue whipping in-between additions to bring the mixture back to soft peaks.
In the same slow, incremental manner pour in the remaining ingredients; espresso and salt first then the liquids. This will give the solid ingredients time to dissolve into the ice cream.
Once you have added in all of the ingredients and brought the ice cream base back up to soft peaks, you are ready to combine the ice cream and the ganache into a final container to freeze.
This step is also done in thirds. Pour 1/3 of your base into the container and spread it around. Then spoon 1/3 of your ganache in a thin layer and use a long utensil like a chopstick or offset spatula to gently swirl the ganache and base together. The point is to spread it around not mix it in. Less is more. Repeat these steps with the base and ganache twice more, until you have used everything.
Once layered, place the ice cream into your freezer for at least 6 hours. Because of the booze, it takes a little longer to harden.
Scoop when frozen and enjoy.

Notes

While I don’t think I need to say this, I will anyway. This ice cream is not for kids or those who are abstaining from alcohol. Because the base isn’t cooked for any amount of time, the proof that goes in, it the proof you consume. In other words, this stuff is BOOZY.
This recipe fills a 9x5x2.5 (22.86x12.7x6.35cm) loaf pan by volume. So, if you want to use a different vessel or insulated ice cream container, just make sure it can hold up to 8c or 1.9L of ice cream.
The ice cream will keep it's just-made texture, with minimal thawing, for about 3-4 days. I've kept this ice cream in my freezer up to 2 weeks without issue. Sorry it's never lasted longer than that in my house!

Nutrition