Chocolate and Guinness ice cream

    5 hours 20 minutes

    This is a very rich, creamy and grown up ice cream. For something extra-special, drizzle it with Irish cream just before serving.

    18 people made this

    Serves: 12 

    • 475ml double cream
    • 350g dark or cooking chocolate
    • 3/4 cup (185g) sugar
    • 475ml Guinness

    Preparation:5min  ›  Cook:15min  ›  Extra time:5hours freezing  ›  Ready in:5hours20min 

    1. Heat the cream in a saucepan over medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate and sugar until melted. Slowly stir in the stout beer. Cover and refrigerate until completely cooled.
    2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches a soft consistency. Transfer ice cream to a two-litre sealed plastic container; press plastic wrap on to the surface and seal. For best results, ice cream should freeze in the freezer for at least 2 hours or overnight.

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    Reviews in English (17)


    I'm not sure if something is missing with this recipe. I chilled the mixture in the fridge for 2 hours and have put it in the icreceam maker but it is just not thickening up. Will try freezing it as is, but I think it will be a dud, unfortunately!  -  14 Mar 2012


    This was really great! I was skeptical about adding beer to ice cream, but it was delicious. I reduced the sugar to 1/2 cup, and used semi-sweet chocolate (b/c that is what I had in the cupboard) and this was a HUGE success!  -  16 Mar 2010  (Review from Allrecipes USA and Canada)


    LOVED THIS! I did use semi-sweet chips and I added Heath toffee chips too. Took it to a St. Patty's party and everyone ate it up.  -  14 Mar 2010  (Review from Allrecipes USA and Canada)