About this recipe

A pub-inspired treat that pairs the rich, roasty bitterness of Guinness Stout with creamy vanilla ice cream for a surprisingly harmonious dessert drink. The ice cream slowly melts into the beer, creating a velvety, frothy head and a flavor that's equal parts dessert and craft beverage. Quick to assemble, endlessly impressive, and deeply satisfying — this is the adult float you never knew you needed.

Instructions

1. 1

   Chill your glass (Large). Place two large pint glass (Large) or tall glass (Large) in the Ziploc bag (Pint size) for at least 5 minutes before serving. A cold glass (Large) keeps the beer from foaming too aggressively and keeps the float colder longer.

2. 2

   Make sure your guinness draught stout cans are well chilled (ideally ![38–42°F]). Do not shake them. Set them on the counter for 1–2 minutes to take the edge off any vibration before opening.

3. 3

   Remove the glass (Large) from the Ziploc bag (Pint size). If using chocolate syrup, drizzle a small amount inside each glass (Large) and swirl to coat the sides slightly.

4. 4

   Slowly pour the guinness draught stout down the side of each tilted glass (Large), filling it about two-thirds full. Tilt the glass (Large) at a 45° angle as you pour to minimize excess foam. Let the head settle for 30–60 seconds before the next step.

5. 5

   Add 2 large scoops of vanilla ice cream to each glass (Large), gently placing them on top of the beer. The vanilla ice cream will float and begin to froth the guinness draught stout beautifully. If desired, add a drop of vanilla extract over the top of each scoop.

6. 6

   Let the float rest for 30 seconds — the vanilla ice cream will start to melt slightly and the foam will build into a gorgeous, creamy head. Serve immediately with a long spoon and a straw, and drink while the vanilla ice cream is still cold and the beer is still fizzy.