In honor of St. Patrick’s Day, we thought it fitting to reprise the Stout and Ice Cream Float post we published a year or so ago. It is a one line equation-of-a-recipe adapted from Coleman Andrews:

Into a big glass, spoon really good vanilla ice cream like Haagan Daz’ Five Vanilla Bean, then pour over Guinness or any really well-made RICH dark stout beer; then eat with a spoon.

The possibilities for using different stouts are vast. Check out Beer Advocate’s list of 750American Stouts.

If you are not a Guinness fan or a fan of America’s version of St. Patrick’s Day, you will be once you’ve tasted the float!

It is a perfect grown-up dessert, anytime.

Photo from Drink Eat Travel‘s feature on Kern River Brewery.

Related post: amontillado and other grownup milkshake(s)
quick homemade tropical ice creams (banana..mango…)
smoky, bacon-infused spirits for holiday cocktails
cream biscuits: easy, foolproof and divine (recipe)
the potato chip improvisations + recipe: real onion dip

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One thought on “stout and vanilla ice cream float (reprise)

  1. When you cook with stout, there will always be a sihlgt bitterness at the end of cooking. This is negated by using a TB of Demerara coarse sugar. The trad recipe for Stout Stew only calls for stout, beef broth, beef, onion, garlic, mushroom, and a little salt and pepper and is known for it’s bitterness that goes well with hard crusty bread, a good cold stout, and a nice bit of cheese. There were also no tomatoes of any kind in it. The original recipe for our family stout stew came from great granny Baily(sept to clan Ballie). This recipe is one of the house favorites along with a nice Brown Ale and Cheese soup, or our Corn Chowder with Eye of the Hawk Select Ale.Keep up the great work as we all love to see new recipes for the old stuff as well as tossing in a bit of history to the recipes at times

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