How to make an Irish stout float (with Guinness or not).
When it comes to floats it is best for one’s sanity to accept that things will get messy. But, messy or not, a beer float is the easiest dessert you can possibly make using craft brews (besides enjoying the beer on its own).
This one is perfect for St. Patrick’s Day celebrations. I like to call it dressing up my beer. It is not something I do often, but hey – we are talking about ice cream and Irish cream… Even a caramel cookie for garnish. More sugar in one glass than I had during the entire last week! Watch out Micheal Flately, I might be joining the ranks of your dance troupe.
In my defense (even though not that convincingly argued) I picked a stout that is not overly sweet and boozy in order to allow the Bailey’s to play that role. Ipswich Ale Brewery’s Dry Irish Stout has an ABV of only 4.4% and is a classic light, dry and crisp stout. Perfect for a stout ice cream float. It is only mildly sweet, delicate even, and brewed with Irish malt, roasted barley (i.e. the barley did not undergo malting, considered a specialty grain that lends roasty bitterness and color) and Simpson’s chocolate malts. All in all a refreshing, sweet-ish stout with pleasant hints of chocolate and pronounced roasted notes. Very, very drinkable.
This Dry Irish Stout is dubbed Finn McCool’s traditional stout, true to the old Irish style.
About Finn McCool, the glorious giant – the story goes like this.
Originally Fionn mac Cumhaill, a leader of the Fianna Irish warriors, Finn McCool was a prominent figure in Irish mythology. One day he was fighting a rival and he threw a piece of Ireland at him but missed. The chunk of land fell in the Irish Sea and formed the Isle of Man.
Finn McCool was also the one who carved out the amazing steps of the Giant’s Causeway in order to be able to use them as stepping stones to Scotland – so he would not need to wet his feet.
Giant’s Causeway is one of my most favorite natural formations ever. I was fifteen when my family lived in Northern Ireland for a year and most enthusiastically remember these spectacular hexagonal pillars of rock rising out of the water during low tide. If you ever plan a trip to Ireland, do not leave out the Northern part and visit this beautiful result of volcanic eruption.
Whether you choose to celebrate St. Patrick’s Day with Irish beer, Irish food or both, let me leave you with something dear to my heart:
“May your blessings outnumber the shamrocks that grow and may trouble avoid you wherever you go.”
Other Recipes You Might Like
- 12 oz Irish stout
- 2 scoops vanilla ice cream (generous scoops:), about 1/2 cup each, #8 is ideal)*
- 4 oz Bailey's or other Irish cream (or 2 mini bottles)**
- Fill two glasses with the Irish stout (split equally). Allow the foam to dissipate.
- Carefully ease a large scoop of vanilla ice cream into each glass so as to not make the stout foam too much upon contact with it. It helps if you gently tilt the glass.
- Top each glass with Bailey's (either 2 oz or a whole mini-bottle), stick a straw in it and serve.
- Optional garnish - caramel cookie (think Girl Scouts).
* A great option here is our Wicked Double Stout Ice Cream but you will need to plan ahead (way ahead).
** Mini bottles of Bailey's are 1.7 oz.
Nutrition Information:Yield: 2 Serving Size: 2 Servings
Amount Per Serving: Calories: 382Saturated Fat: 7.5gCholesterol: 15mgSodium: 80mgCarbohydrates: 34.1gSugar: 20.2gProtein: 1.6g