Whip up these mini stout ice cream floats for St. Patty’s Day or any beer-friendly celebration.
(Editor's Note: This post originally ran just before St. Patrick's Day 2015. The recipe has been so popular, we thought it deserved a revisit this year. Enjoy!)
For our St. Patrick’s Day open house party next weekend, my husband invited 150 people.
Correction: he sent the evite to 150 email addresses and since families are welcome to this shindig….well, you do the math.
Granted, he does all the heavy lifting from prepping the house to buying all the
alcohol refreshments to arranging entertainment (that would be a bagpiper-lead parade around the block.)
But still, the number of potential guests is just a tad daunting to me considering the modest square footage of our home (and heaven forbid, any gloomy weather that puts the outdoors off limits.)
But one thing is for sure: the beer and stout will be flowing.
So, with my Sweet Splurges column approaching and Guinness on my mind, I came up with this ice cream float like concoction (inspired by this Raspberry Beer Float I made as an Easter cocktail last year.)
OK, so this isn’t exactly the most healthy/nutritious recipe - though old time ad campaigns claimed that “Guinness Is Good For You.” And back in the day, doctors use to recommend that pregnant women drink Guinness for the iron. (Yes, there is iron and other vitamins in Guinness but all in pretty insignificant amounts meaning you’d have to drink A LOT of it before you reached any decent serving levels.)
Serving this recipe shooter style gives you just enough sweet/hoppy/molasses-y/minty/rich flavor without the calorie bomb of a full blown milkshake.
While I won’t be mixing up 150 of these shots next Saturday, I will be making a small batch – one for myself and the rest will go to a few lucky lads or lasses...who pitch in to help with party clean up perhaps.
Whip up these mini stout ice cream floats for St. Patty’s Day or any beer-friendly celebration. Tweet this
Mint Chocolate Guinness Ice Cream Shooters
makes 4 shooters
- 1 ounce dark chocolate
- 2 tablespoons low fat milk
- 1/8 teaspoon peppermint extract
- 1 cup vanilla ice cream
- 6 ounces Guinness stout
- Fresh mint leaves
In a small pan over medium-low heat, melt chocolate completely, stirring often. Slowly whisk in milk until smooth. Remove from stove and whisk in peppermint extract.
Into each shooter glass, spoon ¼ cup ice cream. Slowly pour Guinness over ice cream (1½ ounces per shooter.) Divide and drizzle warm mint chocolate syrup into each glass. Top with a few sprigs of mint and serve immediately.