Double Stout Ice Cream -best stout ice cream recipe:) #stouticecream #beericecream
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5 from 7 votes

Double Stout Ice Cream

The best stout ice cream - rich, velvety and potent toasty, dark chocolate and coffee flavors, creamy and soft. With twice the stout of typical recipes and plenty of brown sugar and cream:) Requires an ice cream making machine.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American, Cooking with Beer
Servings: 2 quarts
Author: CraftBeering


  • 2 12 oz stout ales*
  • 1 cup of brown sugar
  • 6 egg yolks
  • 1 cup whole milk
  • 1 1/2 cups of heavy double cream
  • 1 tsp vanilla
  • pinch of salt


  • Before you begin make sure that the freezer bowl of your ice cream machine has been appropriately frozen.
  • Start by gently pouring the two stouts and the brown sugar into a large sauce pan.
  • Bring to simmer (just over medium heat and just under medium high heat) and stay nearby to make sure that the stout does not begin to foam and boil over (it can happen if the heat is too high).
  • Let simmer, stirring occasionally until the mixture is reduced by half (to just over 12 oz). On average this step takes about 15 minutes.
  • Remove the (now) stout syrup from the heat and let cool off and then chill in the fridge. Once chilled, you can begin to make the custard for the ice cream.
  • In a mixing bowl whisk the egg yolks, the milk and the cream.
  • Add the chilled stout syrup, the vanilla and the pinch of salt.
  • Mix well and transfer to the freezer bowl of your ice cream machine.
  • Churn according to the instructions of your ice cream machine maker.
  • Once the ice cream has reached thick and creamy consistency, transfer to an airtight container and freeze for at least 24 hours before serving.
  • Serve in chilled bowls for maximum enjoyment.


*choose a well balanced stout, not too thin and not too bitter, something you love the flavors of and will enjoy tasting in your ice cream