Name: Chocolate Stout Float
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Chocolate Stout Beer; 4 scoops Vanilla Bean Ice Cream; 2 tbsp Dark Chocolate Syrup; 1 pinch Flaky Sea Salt; 0.25 cup Heavy Whipping Cream

Desserts

Chocolate Stout Float

Experience the perfect marriage of bittersweet cocoa and roasted malt in this sophisticated adult dessert. Silky vanilla bean ice cream melts into a pool of dark, effervescent stout, topped with a drizzle of homemade chocolate ganache for a truly indulgent treat.

Prep

10m

Cook

Serves

Calories

440kcal

Qty	Ingredient
12 oz 355 ml	Chocolate Stout Beer
4 scoops 400 g	Vanilla Bean Ice Cream
2 tbsp 30 ml	Dark Chocolate Syrup
1 pinch 1 g	Flaky Sea Salt
0.25 cup 60 ml	Heavy Whipping Cream

2 Method

Step 1. Place two tall pint glasses in the freezer for at least 15 minutes to chill.

Step 2. In a small bowl, whip the heavy cream until soft peaks form for a fresh topping.

Step 3. Drizzle 1 tablespoon of dark chocolate syrup around the inside walls of each chilled glass.

Step 4. Carefully place two large scoops of vanilla bean ice cream into the bottom of each glass.

Step 5. Slowly pour the chocolate stout over the ice cream, tilting the glass slightly to prevent excessive foaming.

Step 6. Top each float with a dollop of whipped cream, an extra drizzle of chocolate, and a tiny pinch of sea salt. Serve immediately with a long spoon.

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Use a high-quality milk stout or imperial chocolate stout for the richest, creamiest flavor profile.
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Ensure the beer is well-chilled but not icy to maintain the perfect contrast with the frozen ice cream.
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Swap vanilla ice cream for salted caramel ice cream to add a buttery, savory depth to the drink.
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If the foam is too thick, wait a minute for it to subside before adding the final pour of stout.