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!
Yield: 1 serving
Add ice cream to a large beer glass. Slowly pour Guinness over ice cream. Spoon whipped cream on top.
This recipe for coconut hot chocolate is the best hot chocolate I’ve ever had. I could drink it every day. It’s rich and creamy with a subtle coconut flavor. Topped with crunchy, toasted coconut with a touch of salt, it’s everything you could ever want in one warm, comforting cup.
This recipe calls for solid, dark chocolate NOT cocoa powder. This gives you a creamier, more flavorful hot chocolate that is free from chalky lumps floating on top or glued to the bottom. It’s divine. It’s silky. I could keep going with the adjectives, but I won’t. Just promise me you will try this hot chocolate.
The recipe calls for milk and whipped cream, but you CAN make it dairy-free if that’s what you want. I’ve included substitutions in the recipe. The coconut milk gives this hot chocolate a thick consistency naturally, without the addition of cornstarch, which some recipes call for. You can even add in a touch of dark rum if that’s what you’re in the mood for.
Top your hot chocolate with freshly whipped cream, or marshmallows for a non-dairy version. There’s even a recipe for making whipped cream out of canned coconut milk out there if you want something super-coconutty. Enjoy!
Chop chocolate into pieces. Set aside.
Heat milk, coconut milk, brown sugar, vanilla and 1 pinch of salt in a saucepan over medium-low heat. When the milk just begins to bubble around the edges of the pan, stir in chocolate. Remove from heat and whisk until the chocolate is completely melted and smooth.
Add coconut flakes to a hot skillet on medium heat. Keep an eye on the pan, as the coconut will brown quickly. Toss coconut in the pan to ensure even browning. This should only take 2-3 minutes. Sprinkle with a pinch of salt and remove from heat.
Pour hot chocolate into mugs. Top with freshly whipped cream or marshmallows. Sprinkle with toasted coconut.