Stout Floats
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.
Ingredients
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
Preparation
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.
Ingredient Spotlight
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IN THIS RECIPEChocolate Syrup
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IN THIS RECIPEKahlúa
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IN THIS RECIPEIce Cream
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FEATUREDShishito Peppers
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