Vanilla Guinness Float
Guinness is the favored beer here at The Mouse House, hands down.
While we usually enjoy it at home straight out of the can, we do occasionally cook with it, too. (Mmmm, Guinness Stew with Sage and Ginger.)
One my all-time favorite things to do with this creamy, rich stout, however, is mix it with ice cream. If you like stout and have never had one of these, you’re in for a treat.
Here’s how to make a classic vanilla Guinness float—and a decadent chocolate one. Both are topped with luxurious creme chantilly, which is sweetened whipped cream with a touch of vanilla.
These drinks are velvety, grown-up takes on the classic root beer float. We like to make them for friends on movie nights and serve them with a plate of warm, chewy brownies.
Chocolate Guinness Float
Read on for these 3 recipes!
1. Creme Chantilly
2. Classic Vanilla Guinness Float
3. Decadent Chocolate Guinness Float
Creme Chantilly
2 Tbls. sugar
1 cup whipping cream
a drop or two of vanilla extract
Now, let me first say that using a blender is the quickie, cheating way to make creme chantilly (a.k.a. sweetened whipped cream). If you like, you could certainly beat it by hand.
When you use a blender for this, you need to keep an eye on it. If you don’t, you can easily overwhip it. If you don’t want to go to this trouble, canned whipped cream is certainly good, too.
That said, put the sugar in your blender.
Pour in the whipping cream. Add a drop or two of vanilla extract.
Cap your blender and turn it on a medium-high setting. Watch it carefully as it whips. Depending on your blender, it should take maybe 30 seconds, if that.
You’ll see it almost instantly start to thicken:
And then get fairly thick (at this point it will most likely *sound* like there’s no more liquid in the blender):
Turn off the blender and check it. When it’s done, it should stand up on a spoon well, like this:
Leave the creme chantilly in the blender while you assemble your float(s).
Classic Vanilla Guinness Float
1 can of Guinness
2 scoops of vanilla ice cream
creme chantilly (recipe above) or canned whipped cream
dash of nutmeg
Start by making the creme chantilly. Set it aside.
Put the vanilla ice cream in a pint glass.
Crack open your Guinness.
Pour it into the glass slowly.
Stop about a quarter inch from the top.
Top your float with a big spoonful of the creme chantilly and sprinkle with a dash of nutmeg. Serve with a long spoon and a straw.
Decadent Chocolate Guinness Float
1 small piece of chocolate
1 can of Guinness
2 Tbls. chocolate syrup
2 scoops chocolate ice cream
creme chantilly (recipe above) or canned whipped cream
Start by making the creme chantilly. Set it aside.
Grab a piece of chocolate. Use any kind you like. (This is your garnish.) Scrape it to bits using a microplane. Set the grated chocolate aside.
Measure out the chocolate syrup and put it in your pint glass.
Crack open your Guinness. Pour a little bit in the glass.
Stir the chocolate sauce and Guinness together.
This is to dissolve the chocolate sauce, so it mixes well when you pour in the Guinness.
Scoop out the chocolate ice cream into your pint glass.
Pour in the Guinness slowly, stopping about a quarter inch from the top.
Top with a big spoonful of creme chantilly or whipped cream. Sprinkle with grated chocolate. Serve with a long spoon and straw.
Cheers!
