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Depending on whom you talk to, making ice cream floats with beer is either a genius idea or a horrible mistake. The key is to choose a beer on the toasty, malty, sweeter side and stay away from beers that are too hoppy, dry, and bitter. Here I offer two recipe versions: coffee ice cream with stout and vanilla ice cream (the safest option) with a Belgian raspberry sour (or any fruity beer). I'd make a small test glass first to ensure it works for your palate.
Ingredients
- chocolate stout beer: 1 cup
- scoop coffee ice cream: 1 piece
- pinch unsweetened cocoa powder: 1 piece
- Belgian-style raspberry sour beer: 1 cup
- scoop vanilla ice cream: 1 piece
Metric Conversion
Stages of cooking
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Version 1: Pour stout into a British pint glass and scoop coffee ice cream on top. Garnish with a dusting of cocoa powder.
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Version 2: Pour raspberry beer into a pint glass; top with vanilla ice cream.
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Add a straw to each float and serve with spoons alongside. Chef John
