by Alice Medrich
from Sinfully Easy Delicious Desserts
An ice cream float made with beer may not be a new idea to craft beer fans and brew pub regulars, but it’s too good not to go mainstream. And it’s truly a no-brainer to prepare. This is a version with chocolate ice cream and Kahlua that I enjoyed (loved) at the Creekside Brewing Company in San Luis Obispo a couple of years ago. I make smaller floats in 5- to 6-ounce glasses when I serve them for dessert after a meal.
For the cocoa syrup
1/2 cup (1.625 oz.) unsweetened cocoa powder, preferably natural
2/3 cup (4.625 oz.) sugar
Pinch of salt
2/3 cup water
For the floats
6 Tbs. Kahlúa or other coffee liqueur
6 generous scoops chocolate ice cream
Three 12-oz. bottles (or about 2 pints) stout, chilled
Unsweetened whipped cream, optional
Make the syrup
Put the cocoa powder in a small bowl. Combine the sugar, salt, and water
in a small saucepan, bring to a low bowl, and boil for 2 minutes. Whisk
enough of the hot syrup into the cocoa to form a smooth paste, then
whisk in the remaining syrup. Stir in the vanilla. Let cool.
Make the floats
Pour a tablespoon of cocoa syrup and a tablespoon of coffee liqueur into each of six tall 10- to 12-oz glasses. Add the scoops of ice cream. Add the stout, pouring it gently down the side of each tilted glass to prevent too much head from forming. Top each float with a dollop of whipped cream, and drizzle with a little more cocoa syrup, if desired. Serve immediately, with straws and long-handled spoons.
Make Ahead Tips
The syrup can be stored in a squeeze bottle or jar in the refrigerator for up to 3 weeks.
Photo: Sang An