Bun and Cheese Ice Cream No Churn Recipe

What is Easter Bun?

Easter bun is made of a delicious combination of sugar, warm spices commonly found in Jamaican cuisine, molasses, Dragon Stout, guava jelly, and red wine. Soaked raisins, mixed fruits, self rising flour, salt, butter, eggs, browning, vanilla and almond extract are also included in the traditional Easter Bun recipe. I have an easy to follow recipe for Easter Bun here: https://thatnursecooks.com/2024/03/26/easter-bun-recipe/

Where did the idea of Bun and Cheese ice cream come from?

I first heard of bun and cheese ice cream around the Easter holiday. I thought it was another social media fad or someone just creatively thinking outside the box to expand on traditional Jamaican cuisine, but lo and behold, bun and cheese ice cream is a real thing! I did a bit of research and saw that the famous Devon House ice cream shop in Kingston, Jamaica spear headed this creative and buzz worthy concept. Think about it. Our beloved bun and cheese we eat around Easter every year, and one of the best ice cream shops in the world? It’s a genius idea! If you’ve ever been to Devon House ice cream shop in Kingston, Jamaica you know their ice cream is top tier. If you haven’t gone, definitely add it to your bucket list because their ice cream is out of this world!

What is Bun and Cheese Ice Cream made out of?

Now, I didn’t have a traditional recipe to follow so I developed this recipe using all of the ingredients of Easter Bun that we love so much, thought about what a Guinness Stout ice cream would be made of, and merged the concept! The only equipment needed is a hand blender because I didn’t want to invest in an ice cream maker, knowing that I don’t make ice cream very often. I used heavy cream, condensed milk, Dragon Stout, and then to mimic a cheese taste, I used cream cheese and added warm spices like mixed spice, cinnamon and nutmeg. A small amount of Vanilla Extract to tie it together, and voila! Bun and cheese ice cream!

Ingredients

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Equipment/Supplies needed: Hand mixer ( https://amzn.to/4b0BFlL ) or stand mixer ( https://amzn.to/3xFu2mj ) spatula, whisk, and one loaf pan (5 inch by 9 inch)

-16 oz Heavy Cream (use heavy cream, not whipping cream)

-1 can of condensed milk

-1 bottle of Dragon Stout (I recommend using half the bottle for a milder stout taste. If you like a strong flavor, use the entire bottle)

-4 oz Softened Cream Cheese

-1/2 tbsp Vanilla Extract

-1/2 tbsp Mixed Spice

-1/2 tsp Ground Nutmeg

-1/2 tsp Ground Cinnamon

-1/2 cup of Red Label Wine soaked raisins

Topping: pieces of Easter Bun and maraschino cherries

Directions

You’ll need 3 bowls and a hand blender. A spatula and a whisk will also come in handy. In the first bowl, add your 16 oz of heavy cream and blend on high speed until stiff peaks form. That should take about 5 minutes of continuous blending. Set aside. In the next bowl, add your cream cheese, mixed spice, cinnamon, nutmeg, and vanilla. Use a whisk or blender until it’s fully combined and set aside. In your last bowl, add the condensed milk and Dragon Stout and blend until it’s fully combined. Fold the cream cheese mixture into the bowl with heavy cream and then lastly, add the stout mixture into the that bowl and blend for 30 seconds. Add your wine soaked raisins, and transfer the mixture to your loaf pan. Top the ice cream with small pieces of Easter bun and cherries. Freeze for a minimum of 8 hours but preferably overnight. Enjoy!