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    How To Make Guinness Chocolate Chip Ice Cream

    Perfect for a boozy, stout float. Check out more boozy ice cream recipe here.

    Brian Leatart

    Imagine if you had an Irish coffee made with Guinness stout instead of whiskey. Coffee amps up the bitter chocolate profile of the creamy stout. This ice cream makes for a fantastic floater in a freshly drawn pint.


    Makes about: 1 1/2 quarts

    Active time: 15 to 20 minutes


    1⁄4 cup Guinness Extra Stout

    1 1⁄2 teaspoons instant coffee powder (such as Folgers)

    1⁄4 teaspoon kosher salt

    1⁄4 teaspoon natural vanilla extract

    Plain Custard Base (recipe below)

    1⁄2 cup semisweet chocolate chips


    Add Guinness, coffee, salt, and vanilla to base. Mix well. Process in an ice cream maker according to manufacturer’s instructions. Transfer to a bowl and fold in chocolate chips.

    Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.


    Makes about: 1 1/2 quarts

    Active time: 10 to 15 minutes

    Use the freshest eggs available for best results. If possible, refrigerate the base for a full 24 hours— the longer, the better. We like to chill our bases in plastic or stainless-steel pitchers with airtight lids for easy pouring into the ice cream maker after chilling.


    2 cups whole milk

    2 cups heavy cream

    1 1⁄4 cups granulated sugar

    8 large egg yolks


    In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

    Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk/sugar mixture, whisking constantly until blended. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)

    Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using. Use base within 3 to 5 days

    Reprinted with permission from the publisher Houghton Mifflin Harcourt from the Coolhaus Ice Cream Book by Natasha Case and Freya Estreller with Kathleen Squires. Copyright 2014

    For more amazing ice cream recipes, check out the new Coolhaus Ice Cream Book.

    Get it here.