Choco Cherry Stout Ice Cream Float Recipes

CHOCOLATE STOUT ICE CREAM FLOATS

Steps:

• Divide the coffee liqueur between 4 tall glasses. Top evenly with the seltzer and then the beer. Stir gently to combine. Carefully add 2 scoops of ice cream to each glass. Serve with a long spoon and straw.

CHOCOLATE CHERRY ICE CREAM FLOAT

Steps:

• Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth.
• Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve.

STRAWBERRY FIELDS ICE CREAM FLOAT

Steps:

• In each glass, pour 1 tablespoon of strawberry syrup. Pour in 2 tablespoons gin and stir. Add 2 scoops ice cream and top with soda. Garnish with a strawberry.
• In a small saucepan, combine all ingredients and bring to a boil over high heat, then reduce to a simmer over medium heat until strawberries breakdown and syrup thickens, about 20 minutes. Strain mixture, return to the saucepan, and reduce for 10 more minutes over medium heat, until syrup is thick enough to coat the back of a spoon. Chill until ready to serve.

CHERRY-CHOCOLATE ICE CREAM

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

WHISKEY-STOUT CHOCOLATE ICE CREAM FLOAT

Steps:

• Drizzle the chocolate syrup in a tall glass. Add the ice cream, then the whiskey. Top off with the beer and enjoy!

STOUT FLOAT

Steps:

• Drizzle syrup into a tall glass. Add a scoop each of vanilla and chocolate ice creams. Top with stout and serve immediately, to adults only!
• Bring sugar and stout to a boil in a saucepan. Reduce heat and simmer until thick, about 5 minutes. Let cool before using.

STOUT FLOAT

Steps:

• To a tall, soda-fountain-style glass (or an imperial pint glass), add the coffee liqueur and one scoop of the ice cream. Slowly add the stout and the second scoop of ice cream. Top with as much freshly whipped cream and grated dark chocolate as you like.