What’s the deal with the late 20’s? Sometimes I feel like the only thing I have sorted out is how to make a solid dinner out of a sandwich and fries. Or how to pair beer, ice cream, and chocolate in a tasty way.
But it’s ok not to have everything figured out, right? Who knows how things will be in a year? That can be kinda exciting, I think.
P.S. I’ve dreamed of having a Guinness float for the past few St. Patrick’s days. So this year I took it into my own hands! And I made a dairy-free (maybe vegan?) version of the float of my dreams. I hit up the local beer store to inquire about what stouts would be best for this type of float, and left with the four below. The Milk Stout turned out to be the best one! The flavors didn’t clash a bit. So, I’d recommend going that route.
And who knew that using coconut oil/milk in my mom’s hot fudge recipe would work so perfectly!? Seriously, you guys. Even if you’re not a beer float kinda person, at least make this ice cream and hot fudge for dreamy sundae’s ok?
Inspired by my love of beer + chocolate
- coconut milk coffee ice cream (recipe below)
- coconut oil bittersweet hot fudge (recipe below)
- 1 milk stout per float or two
- Scoop ice cream into a cup. Drizzle ice cream with hot fudge and top with the stout of your choice. Enjoy!
Coffee Coconut Milk Ice Cream
Recipe adapted from Minimalist Baker
- 2 (13.5 oz.) cans full-fat coconut milk
- 1/2 cup sugar, or to taste
- 3/4 cup strong-brewed coffee
- 1 vanilla bean
- 1/4 cup coarsely ground coffee grounds, I used espresso
- Combine all of the ingredients above in a medium saucepan, scraping the vanilla bean and placing the pods in the pot. Whisk over medium heat until mixed and warmed through. Set aside to steep for 5-10 minutes. Pour through a fine mesh strainer into a clean bowl. Strain a few times until most of the coffee grounds have been strained out. Chill in a bowl topped with plastic wrap for 5 hours or over night.
- When the mixture is chilled, churn in your ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze for a couple hours. Scoop and serve in stout floats.
Coconut Oil Bittersweet Hot Fudge
Recipe adapted from my mom’s hot fudge recipe
- 2/3 cup coconut milk
- 4 T coconut oil
- 1 1/2 cups bittersweet chocolate chips
- 1 cup confectioners’ sugar
- pinch of salt
- Place all of the ingredients in a medium saucepan over medium heat. Cook, stirring often, until coconut oil and chocolate is melted. Once it’s all melted and combined remove from heat. Serve in stout floats. Chill leftovers in a sealed container in the fridge. Re-warm in the microwave for additional floats at your leisure.
Yay! Click HERE for a pdf of the recipes above.
Can’t go wrong with coffee, chocolate, and beer.
P.S. Here’s a fruity boozy float! In case you need more boozy float options.