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Deep, dark, and unapologetically rich, this ice cream blends bittersweet chocolate with malty stout for a scoop that tastes like a frozen truffle. It’s smooth and intense, with just a hint of roasted barley in the finish.
Bold flavor, creamy texture, and a seriously good scoop of ice cream.
If you’re just here for the chocolate and not the stout, our classic chocolate ice cream won’t let you down.
Here’s Why This Chocolate Stout Ice Cream Recipe Works
Reduced stout, deeper flavor: Simmering the stout concentrates its malty richness, without making it taste like beer ice cream.
Custard base, creamy results: Egg yolks give the ice cream body and keep it scoopable, even straight from the freezer.
Bittersweet chocolate for balance: It reins in the sweetness and adds cocoa depth that pairs perfectly with the stout.
Smooth as it gets: A quick strain keeps the custard lump-free and velvety from churn to scoop.
For another scoop with grown-up flavor, this Strawberry Goat Cheese Ice Cream brings the tangy-sweet balance in all the right ways.
Recipe Tips
Reduce gently: Let the stout simmer, not boil, to prevent overflow and build flavor without bitterness.
Temper the egg yolks: Slowly whisk hot cream into the yolks to keep them from scrambling. This step keeps your custard smooth and your ice cream lump-free.
Use a thermometer: Heat the custard to 180–185°F. Just enough to thicken the mixture without curdling the eggs. This is the sweet spot where the yolks set and give the ice cream its silky texture.
Strain for smoothness: Even a perfect custard can have tiny clumps. A strainer catches them before they hit the ice cream churner.
Chill before churning: For the smoothest homemade ice cream, let your custard base chill completely before it goes into the ice cream maker. A cold base freezes faster, which means smaller ice crystals and a creamier scoop.
The special ingredient in this recipe is the stout and we concentrated the flavors of the strong brew by reducing it. It’s a tip I used in our Chocolate Guinness Cake .
Stout Beer Chocolate Ice Cream
If you like your chocolate bold and complex, this one delivers. Deep cocoa, a touch of stout, and a smooth, custard-style texture. Just rich, focused flavor in every scoop.
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Chocolate Stout Ice Cream
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Ingredients
- 12 ounces Stout Ale
- 1 ⅔ cups whole milk
- 1 ⅓ cups heavy cream
- 1 cup granulated sugar, divided, see recipe
- ¼ teaspoon salt
- 8 ounces bittersweet chocolate, finely chopped
- 5 egg yolks
- 1 ½ teaspoons vanilla extract
Instructions
- Place a strainer on top of a bowl and set it aside.
- Pour the stout into a saucepan and heat over medium heat for 10 to 15 minutes until it is reduced by half. If the stove is too hot, it will boil over so watch it closely.
- Add the cream, milk, 3/4 cup of sugar, and the salt to the reduced Stout. Stir until the mixture is warm then stir in the chopped chocolate and stir until melted.
- In a separate bowl beat the yolks with the remaining 1/4 cup sugar.
- Whisk a cup of the chocolate stout mixture into the yolk mixture. Continue whisking until well combined then pour it into the saucepan with the rest of the warm chocolate stout.
- Stir the mixture constantly while you heat it over medium heat. Continue heating and stirring until an instant-read thermometer reads 180°-185°F. (make sure the mixture does not boil).
- Pour the custard into the strainer that is set over a bowl to remove any bits of cooked egg yolk.
- Stir in the vanilla and salt then cover the mixture and place it in the fridge to chill.
Ice cream machine:
- Pour the chocolate custard into an ice cream maker and follow the manufactures instructions for churning ice cream
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I’ve never had stout in ice cream! Bet it combines really well with the chocolate. And love the pretzel and peanut topping ideas! Really good — thanks.
Yes John, stout is AMAZING with chocolate (also great by itself ?) I know you would love this, thanks for the comment