The only reason this Guinness ice cream float recipe is on the blog is because I really wanted one. Seeing the idea somewhere on Pinterest (or was it Food Gawker?) planted the Guinness-ice-cream-float seed in my head. Having a food blog gave me the perfect excuse to run to the store for a 4-pack of Guinness, heavy cream and vanilla ice cream.
The photo needed to be shot in good natural light, so there I was—1:30 in the afternoon, slurping down Guinness with a straw, in between spoonful’s of ice cream and fresh whipped cream.
These are the perils of food blogging.
Yes, I felt guilty. For exploiting myself. For myself. Hmmm.
You don’t need to feel guilty, though. If you make Guinness ice cream floats for St. Patrick’s Day. For an easy evening dessert. With friends and loved ones. That’s the key—don’t drink this amazing concoction by yourself. It’s too amazing to experience alone.
I always found root beer floats too sweet. This is the answer! You get that same icy crust on the ice cream, the same float ritual of alternating between straw sucking and ice cream spooning, but beer is so much better than soda. So much more adult.
But who’s kidding anyone?
This is just one of those desserts you need an excuse to try. Like a food blog. Or St. Patrick’s Day, which is right around the corner. Lucky you!
Guinness Ice Cream Float Recipe
- 1 14.9 oz can Guinness draught
- 2 scoops vanilla ice cream
- Freshly whipped cream
Add ice cream to a large beer glass. Slowly pour Guinness over ice cream. Spoon whipped cream on top.