Guinness Ice Cream

When I drink beer while eating ice cream, I’m never sure if the strange looks I get from people are because they think it’ll taste disgusting or because they think I’ll get sick — or both.  So when I heard about beer ice cream, well, how could anyone say drinking beer with ice cream was bad if it was beer ice cream?  And if you’re gonna make beer ice cream, is there really any other choice than Guinness?  No, of course not.  So here’s my first attempt.

Guinness Ice Cream

2 eggs
1 cup plus 1 tablespoon sugar
1 cup heavy cream
1 cup whole milk
1 cup Guinness draught from a can
1/2 teaspoon vanilla
2 tablespoons cocoa powder
pinch of salt

Makes about one quart

Use the basic mixing instructions from my Sweet Cream Base post, then add the Guinness, vanilla, cocoa, and salt.  Before you put it into the machine to churn it, taste it and see what you think.  Then taste it a couple more times.  This recipe can probably be made a lot of different ways depending on how much you want to taste the Guinness.  I threw in a bit of vanilla and a bit of cocoa to try to balance things a bit, but your perfect balance might be different from mine.  If it’s too bitter, add sugar.  If you think you might want a lot of Guinness flavor, maybe use less cocoa.  Get it right before you churn it, since it won’t change all that much after it’s frozen.  Of course, if you drink the rest of the can, plus another before it finishes churning, you might assure yourself of a more positive outcome.

And if ever there was a time to try a beer float, well, the time is now.  Cheers!


7 comments for “Guinness Ice Cream”

  1. Lizardmom wrote:

    Lizardek had told me to check this out- I think I’ll pass on the Guinness style- but looking forward to checking out your other ideas. I still have a nearly new although many, many, many years old ice cream machine which is hoping you will get it out of the cupboard! Looking forward to reading your suggestions. Next time you get to Michigan- I’ll be sure to have it ready for your use!

    September 26, 2009, 10:19 pm
  2. Michael Gilbert wrote:

    This reminds me of a famous Jamaican drink called “Guinness Punch” which also includes a small amount of cinnamon and nutmeg. Not sure what that would do for your ice cream recipe, but it might be worth a try.

    October 8, 2009, 11:19 am
  3. LARRY wrote:

    This is really good Guinness ice cream. They have been in business for over 10 years

    March 9, 2010, 2:45 pm
  4. Jbgelato wrote:

    It works much better if u cook the beer down with some sugar, creating a kind of syrup. Also u can use Guinness syrup to decorate with.

    June 27, 2011, 2:12 pm
  5. Tina T wrote:

    I’ve be itching to make a Guinness frozen custard. I have done it with cabernet, cooking down a whole bottle with 1 C sugar. It’s lovely, especially with chocolate sauce, or the other way around. Chocolate custard with cabernet sauce. I don’t know how cooking down the Guinness will change the original taste. Seems if you add it straight without cooking down you’ll have to deal with the iciness issue. Unless you use a lot of stabilizer.

    January 14, 2015, 10:51 am
  6. Ron Ruffner wrote:

    This reminds me of the Tipsy Leprechaun. I thought it was an odd combination, but it was really good.

    An easy and yummy cocktail made with Guiness, Irish Whiskey, Irish Cream Liqueur and ice cream


    1.5 ounces Irish Whiskey, such as Jameson’s
    1 ounce Irish Cream Liqueur, such as Bailey’s
    3 ounces Guinness Stout
    2 scoops vanilla
    2 ounce chocolate syrup
    Optional garnish: Maraschino cherry

    Glaze a pint glass with chocolate syrup. Blend ingredients and add to glass. Garnish with cherry.

    Great blog. Thanks for sharing.

    June 2, 2016, 2:29 pm
  7. Nate Teague wrote:

    Hi Russell,

    I agree that beer and ice cream make a great combination. I use a black beer from NZ which works a treat.

    Interesting to see you use cocoa in your recipe. I’ll give that a try this weekend.

    Thanks for sharing your recipes, I’m a big fan.

    September 7, 2017, 3:45 pm

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