Two-Ingredient Cocktail Recipe: Double Chocolate Stout Ice Cream Float
Ice cream floats get a full-on adult makeover for this week’s 10-Minute Happy Hour. Grab a spoon and join in on the fun.
Making beer floats for happy hour is super easy, indulgent and delicious. It’s as simple as choosing two high-quality ingredients and joining them together for spoonful after spoonful of cold, soothing goodness.
If you have homemade ice cream to start, you’re ahead of the game, but if your happy hour plans are being made on your drive home from work, one stop (well, depending what state you live in) and you can pick up both ingredients needed for this week’s toast.
Since there are only two ingredients here, the key to a good beer float is — good beer. I chose Young’s Double Chocolate Stout to pour over vanilla ice cream. However, this decision was not made lightly. I hemmed and hawed over which flavor direction to go in — apricot or raspberry? Oatmeal or pumpkin? — but in the end, I left the beer store with one bottle of Taddy Porter and one bottle of Young’s Double Chocolate Stout. I knew both beers would be rich and creamy and damn good in an ice cream float.
You really can’t go wrong with the rich creaminess of caramely or chocolately stouts and porters, but lighter, fruitier lambics work too. You can, however, go wrong with the likes of say a Budweiser or a Coors Light. If your local seller doesn’t carry any of the suggested pours, a Guinness beer float would rock, too.
This Double Chocolate Stout float is a simple pick me up ideal for tonight’s happy hour, but it’s also amazing for a dinner party dessert and makes for very happy campers at any backyard bash. Get to scooping!
- 1 pint
chocolate stout such as Young's Double Chocolate Stout, cold
- 1 pint
vanilla ice cream
Add two small scoops of ice cream to each glass — old-fashioned glasses, juice glasses, or wine goblets are best.
Pour the stout slowly over top. Be careful not to pour too quickly or the beer will foam over and out of the glass. Serve immediately with a spoon.
(Images: Maureen Petrosky)