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Stout Floats

Sang An

Servings: 6

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.

This recipe is excerpted from Sinfully Easy Delicious Desserts. Read our review.


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.

    sinfully easy delicious desserts cookbook medrich

Make Ahead Tips

The syrup can be stored in a squeeze bottle or jar in the refrigerator for up to 3 weeks.


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