Best Chocolate Stout Ice Cream Floats Recipes

STOUT FLOAT

Stout Float image

How many of my favorite flavors can be packed into a glass? Plenty. Stout, coffee, chocolate, and vanilla make for a grown-up, earthy (but still fun) take on a float. I prefer a deeply chocolatey stout for this, but it's just grand with any deep, dark porter you love-although I'd steer clear of oyster stouts for this. The vanilla seeds in the whipped cream may seem like a minor detail, but they're not: they help to bring all the flavors together, and the small, brown flecks complement the rich color of the stout.

Provided by Rosie Schaap

Number Of Ingredients 5

Ingredients

1/2 oz. coffee liqueur (preferably Fair Café)
2 scoops vanilla ice cream
6 oz. stout (I like Young's Double Chocolate)
Unsweetened whipped cream flavored with vanilla seeds
Dark chocolate for grating

Steps:

To a tall, soda-fountain-style glass (or an imperial pint glass), add the coffee liqueur and one scoop of the ice cream. Slowly add the stout and the second scoop of ice cream. Top with as much freshly whipped cream and grated dark chocolate as you like.

STOUT FLOATS

Stout Floats image

On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also the genius behind these floats; the brandy's luscious fruitiness bridges the gap between the sweet ice cream and bitter beer.

Categories Beer Dairy Dessert Super Bowl Quick & Easy Frozen Dessert Brandy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 3

Ingredients

2 pints superpremium vanilla ice cream
6 tablespoons blackberry brandy
4 chilled 12-ounce bottles stout, such as oatmeal stout, chocolate-style beer, or Guinness

Steps:

Divide ice cream among 6 (16-ounce) glasses, then add 1 tablespoon brandy to each. Slowly pour 8 ounces stout into each glass.

CHOCOLATE ICE CREAM FLOAT

Chocolate Ice Cream Float image

Got a blender? Got milk, chocolate and ice cream? Then you have all you need to thrill the family with good old-fashioned ice cream floats.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings, 1 cup each

Number Of Ingredients 4

Ingredients

2 cups milk
2 oz. BAKER'S Semi-Sweet Chocolate, melted
3-1/2 cups vanilla ice cream, divided
1 oz. BAKER'S Bittersweet Chocolate, shaved

Steps:

Blend milk, melted chocolate and 2 cups ice cream in blender on high speed until smooth.
Spoon into 6 tall serving glasses; top each with 1/4 cup ice cream.
Sprinkle with shaved chocolate.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 100 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 23 g, Protein 6 g

STOUT FLOATS WITH COCOA SYRUP

Stout Floats With Cocoa Syrup image

Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.

Provided by Alice Medrich

Categories Beer Chocolate Dessert Super Bowl Valentine's Day Quick & Easy High Fiber Frozen Dessert Kahlúa Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

Cocoa syrup:
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2/3 cup boiling water
1 teaspoon vanilla extract
Floats:
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
6 tablespoons Kahlúa or other coffee-flavored liqueur
Chocolate ice cream
3 12-ounce bottles or 2 pints (about) chilled stout
Special equipment
6 iced-teaspoons
6 straws

Steps:

For cocoa syrup:
Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
For floats:
Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.