Spiced Guinness ice cream with salted caramel drizzle
Serves: 8
Prep time: 15 minsTotal time: 
Recipe by Simon Whiteside / Recipe photograph by Martin Poole
Spiced Guinness ice cream with salted caramel drizzle
Love Guinness? Try this rich dessert for St Patrick's Day
Serves: 8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
363Kcal
Fat
11gr
Saturates
7gr
Carbs
54gr
Sugars
54gr
Fibre
0gr
Protein
7gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 8 cardamom pods
- 1 x 500ml bottle Guinness
- ¾ tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅛ tsp ground cloves
- ⅛ tsp ground black pepper
- 2 x 397g tins sweetened condensed milk
- ½ x 260g jar Taste the Difference salted caramel sauce, to serve
Step by step
Get ahead
Make up to 1 month ahead.
- Crush the cardamom pods using a pestle and mortar, remove the husks then crush the seeds as finely as possible. Pour the Guinness into a heatproof bowl over a pan of gently simmering water. Add the crushed cardamom along with the other spices and heat for 10 minutes, stirring to release the spice flavours.
- Pour the condensed milk into a bowl and strain the Guinness into the mixture through a fine sieve. Whisk until blended. Allow to cool, then freeze for at least 4 hours. For a smoother result, churn in an ice cream machine until frozen (for around 45 minutes) and transfer to a container in the freezer.
- Soften in the fridge for 10-15 minutes before serving. Serve with salted caramel sauce, slightly warmed.
