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Stout and Chocolate Ice Cream Floats

The perfect boozy dessert for St. Patrick's Day!



The days of late winter and early spring can be some of the hardest. Gray skies and blustery cold snow—or worse, freezing cold rain—can make it hard to believe there are spring flowers ahead. Thankfully winter is dotted with fun holidays like St. Patrick’s Day to keep our spirits up! Yeah!

I love St. Patrick’ s Day. It's such a lighthearted, cheerful day full of celebration, good food, and possibly even better drinks. Yup, the drinks are what the Irish are known for. Well, that and their potatoes! Oh, and their Irish Cheddar cheese, which is probably the best kind of cheddar around. Okay, you may not have known about that one, but now you do. 

Anyway, I always have fun coming up with new recipes to celebrate St. Patrick's Day. Usually I'll make a traditional dinner like Irish Stew or corned beef with soda bread, or even something simple like fish and chips! Then I always, always, always finish dinner off with a boozy dessert. In years past I've done Irish brownies, Irish-cream-filled doughnuts and drunken Irish cakes.

This year, though, I made floats! But not any floats—chocolate ice cream floats filled with stout beer. I know, so good! It's like a cocktail dessert and totally perfect for St. Patrick's Day... or really any day you're in need of a little boozy ice cream pick-me-up.

This recipe is super quick and easy, so no excuses. You just have to give this one a try! 

Stout and Chocolate Ice Cream Float with Bailey's Hot Fudge
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 1 float

Bailey's Hot Fudge Sauce
2 tablespoons unsweetened cocoa powder
2 tablespoons packed brown sugar
1 tablespoon honey
1/3 cup Bailey's
pinch of salt
2 ounces milk chocolate or semi-sweet chocolate, chopped
1 tablespoon unsalted butter, cut into small cubes

Stout Chocolate Ice Cream Floats
2 scoops chocolate ice cream
1 (12 ounce) Guinness Stout Beer​
1 teaspoon vanilla

DIRECTIONS:
To make the fudge sauce. Stir together cocoa powder, brown sugar, honey, Bailey's, salt, and the chopped chocolate. Place in a small saucepan and cook over medium heat, stirring until chocolate has melted. Remove pan from heat, add the butter and vanilla, and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Just reheat over low heat, stirring until melted, or heat in microwave, stirring between 30 second intervals.

MORE RECIPES FOR HALFBAKED HARVEST'S TIEGHAN GERARD:
Pan-Roasted Beef Tenderloin with Cabernet Sauce + Blue Cheese Pasta
12 Recipes to Get You in the Mood for Cooler Weather
Goat's Milk Hot Cocoa with Nutella Truffles + Candy Cane Salt
Baked Buttermilk Pumpkin Doughnuts with a Hot Cocoa Glaze

SEE THE TIEGHAN GERARD'S RENOVATED BARN:
A Girl, A Blog, A Barn

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