Guinness Milk Chocolate Ice Cream

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Andrea's Recipes - Guinness Milk Chocolate Ice Cream

“I would have never guessed,” Michael said after sampling the custard for the Guinness chocolate ice cream.

It wasn’t an ice cream flavor that immediately came to mind for me, either, but I wanted to make some easy and tasty treats for St. Patrick’s Day using Guinness, and the recipe jumped out at me from the pages of my favorite ice cream book, The Perfect Scoop by David Lebovitz.

The flavor is rich with a slight hint of yeast. I noticed the yeast aroma was strong when I opened the container with the unfrozen custard, but it wasn’t as noticeable after churning. After churning and freezing, the ice cream had a soft serve consistency, probably due to the alcohol which doesn’t freeze as quickly as water or dairy products. It was melting as fast as I could shoot with my camera.

David mentions a variation with oatmeal praline that would add a delicious crunch to the soft ice cream, and we would enjoy a scoop on top of Guinness Gingerbread.


Adapted from The Perfect Scoop, by David Lebovitz.

Makes about 1 quart (1 liter)


2 large bowls
mesh strainer
2-quart sauce pan
medium bowl
ice cream freezer


7 ounces (205 g) milk chocolate, finely chopped
1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
pinch of salt
4 large egg yolks
1 cup (250 ml) heavy cream
3/4 cup (180 ml) Guinness Stout
1 teaspoon vanilla extract


1. Put the chopped chocolate in the large bowl and set the mesh strainer on top.

2. In the 2-quart sauce pan, heat the milk, sugar, and salt. In the medium bowl whisk the egg yolks. Add some of the heated milk mixture a little at a time, whisking as you go. Don’t pour it all at once, or the eggs will scramble.

3. Pour the mixture back into the sauce pan and cook over low heat until the mixture thickens and coats the back of a wooden spoon. Pour it through the strainer over the chocolate and stir until the chocolate is melted.

4. Whisk in the cream, Guinness, and then the vanilla extract. Place the bowl in an ice bath and continue to whisk until cool.

5. Refrigerate until thoroughly cold, then freeze according to the manufacturer’s directions for your ice cream freezer. Store in the freezer.

More Ice Cream Recipes

Andrea's Recipes - Fresh Mint Ice Cream Andrea's Recipes - Cherry Vanilla Ice Cream Andrea's Recipes - Passion Fruit Macadamia Nut Ice Cream

More Recipes With Guinness From Around the Blogs

Simply Recipes – Irish Beef Stew

A Mingling of Tastes – Guinness Brownies

Nook & Pantry – Guinness Chocolate Cupcake with Bailey’s Cream Cheese Frosting

The Hungry Mouse – Chocolate and Vanilla Guinness Floats with Creme Chantilly

[Disclosure: This blog earns a small commission through affiliate links.]


  1. says

    Dear Andrea, you have a really nice and interesting blog, I have added you to my bread blog and I will take an eye to the Daring Bakers. In addition, I will do a post in my garden blog about the Grow Your Own that is a really interesting idea. I will try to join you!

    Regards from Spain!
    Aprendiz de panadera –
    Dialogo con la tierra –

  2. says

    Wow. My husband will flip over this. We gave up sweets for Lent so we’ll have to wait a while, but it will be worth it, I’m sure.

  3. says

    This ice cream looks decadent! I’m a huge fan of milk chocolate, and my SO loves Guinness, so this couldn’t be more perfect. David Lebovitz is the master of ice cream, and you did him proud :)

  4. says

    Great looking ice cream! I love the Perfect Scoop but haven’t made this recipe. I will have to bump it up on my list of things to make.

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