Ginger Beer Chocolate Chip Ice Cream
  • 1 14oz can of sweetened condensed milk
  • 1 ½ cups of half and half
  • ¾ cup of Ginger beer soda
  • ½ cup of whipping cream
  • 3 Tbs of rum (optional)
  • 1 cup of chocolate chips, roughly chopped
  1. In a glass bowl mix together the sweetened condensed milk, half and half, cream, ginger beer and rum.
  2. Cover and refrigerate for 6-8 hours. Meanwhile, prep your ice cream maker.
  3. When batter and machine are ready, churn the ice cream for about 10-15 minutes.
  4. Add the chocolate chips in the final 5 minutes of the churning.
  5. Once the ice cream is finished, store in freezer and allow ice cream to set for about 4 hours before serving.
  6. Bon appétit!
Recipe by janie-jean at