This Chocolate Guinness Ice Cream Recipe is a delicious new take on an Irish dessert! Stout and chocolate are a match made in heaven and this Guinness Ice Cream Recipe lets both flavors shine!
Cooking with beer is not new. It is amazing in Steak and Ale Pie or in the gravy that tops your Bangers and Mash. But have you ever had stout in a dessert??
A rich stout, especially Irish Guinness, lends itself well to being paired with chocolate, which is everyone’s favorite dessert! Now you don’t have to just drink your beer – you can eat it for dessert too!
Use Guinness or your favorite Stout
This Chocolate Guinness Stout Ice Cream Recipe is rich and chocolatey. You can actually taste the beer without it being overwhelming. Because there is alcohol in this ice cream, it won’t freeze hard but it is still firm enough to scoop.
The flavor of the stout that you use will definitely come through in this ice cream recipe! Make sure that you choose a stout that you enjoy! There are so many to choose from, including Milk Stout, Chocolate Stout (which will increase the chocolate flavor), or a Coffee Stout (which will compliment and enhance the chocolate in the ice cream!).
Increasing the Stout’s Flavor in this Guinness Recipe
Before adding the stout to the custard base in this ice cream recipe, the stout is reduced by boiling it on the stove. This will allow some of the alcohol content to evaporate while also intensifying the flavor.
By reducing the stout, the water content is lowered through evaporation and the flavor of the stout becomes more intense. This is important in ice cream because freezing foods generally reduces the perception of flavor. Frozen foods need to have a bit more kick in the flavor department to get it to come through.
In addition to the flavor being reduced by freezing, the heavy cream also coats the taste buds and decreases the perception of flavor.
Reducing the stout prior to adding it to the custard is the answer to both of these problems.
The chocolate is the dominant flavor but the stout comes through beautifully!
Making Ice Cream without an Ice Cream Maker
To make this recipe, I used the Ice Cream bowl and attachment with my Kitchenaide mixer but you don’t have to have an ice cream maker to make ice cream at home.
If you have a different brand of ice cream maker, just follow the manufacturer’s directions.
To make this recipe without an ice cream maker, just follow the steps in the recipe to make creamy, homemade ice cream by hand. Your result will still be fabulous!
How to Serve this Chocolate Guinness Ice Cream
- This ice cream is amazing when served in a chilled bowl with some shaved chocolate on top.
- To put a fun twist on it, serve it in a waffle cone and drizzle with chocolate.
- Put the ice cream in a blender, add some additional Guinness and blend it for a truly Stout Milkshake. Top with whipped cream and chocolate chips.
- Serve scoops in a bowl and top with Bailey’s Irish Cream for a truly Irish dessert!
Let’s Be Social!
Tag me on Instagram @globalbakesbytanya with pictures of your creations!
Did you know that I have a Patreon??
I love this creators’ platform that allows people to support creators of all types with small monthly contributions!
Check it out at https://www.patreon.com/globalbakes
You can also follow me on Facebook at https://www.facebook.com/globalbakes
and on YouTube at https://www.youtube.com/globalbakes
Chocolate Guinness Ice Cream Recipe | Irish Stout Dessert
Ingredients
- 360 mL 1 1/2 cups whole milk
- 150 grams 3/4 cup granulated sugar
- 5 1/2 ounces semisweet or dark chocolate at least 72%, broken into small pieces
- 4 large egg yolks
- 1 teaspoon vanilla
- 360 mL 1 1/2 cups stout, I prefer Guinness
- 240 mL 1 cup heavy cream
- Grated or curled chocolate to decorate
Instructions
Make the Custard Base
- Pour the milk into a saucepan and add the sugar. Bring to a boil, stirring, until the sugar has dissolved. Remove from the heat and stir in the chocolate. continue to stir until all of the chocolate is melted.
- Pour the egg yolks into a heatproof bowl and beat for 5 minutes, or until the beaters leave a faint trail when lifted from the mixture. Whisk some of the warm chocolate mixture into the egg yolks (about 1/4 cup), then gradually beat in the rest of the hot milk.
- Place the bowl over a saucepan of gently boiling water. Stir continuously for about 10 minutes, until the mixture reaches a temperature of 185F, or is thick enough to coat the back of a spoon. Be careful not to let it boil.
- Strain the mixture through a fine strainer into a bowl. Stir in the vanilla extract. Set the bottom of the pitcher in iced water until cold, then cover with plastic wrap and chill for 2 hours or up to overnight.
Reduce the Stout
- Meanwhile, pour the stout into a saucepan and bring to a boil. Reduce the heat and simmer briskly for 8 minutes, or until reduced to 1 cup. Pour into a jar, let cool, cover with a lid, and then chill in the refrigerator with the custard.
Finish the Ice Cream
- Stir the cream and chilled stout into the chocolate mixture, mixing well. Pour the mixture into the bowl of an ice cream machine. Churn and freeze following the manufacturer’s instructions. Alternatively, if you don’t have an ice cream machine, pour the mixture into a shallow freezer-proof container, cover with plastic wrap, and freeze for about 2 hours, until it begins to harden around the edges. Beat the partially frozen ice cream by hand until smooth to get rid of any ice crystals that have formed. Freeze again, repeat the process twice, then freeze until completely firm.
- Serve in chilled dishes, sprinkled with grated chocolate.
Not sure why I’m the first to rate this recipe. This ice cream is delicious! It’s 9:30 am as I’m writing this and if I didn’t have to go work out, I’d be eating ice cream for breakfast. The recipe takes some time to make but it’s worth it. ☘️🍻☘️
I’m so glad that you loved it! Thank you for rating the recipe. It really is helpful to me!
Oh yes please! I just love the Guinness/chocolate combo!
So amazing, isn’t it?!