Chocolate Stout Cold Brew Coffee Ice Cream

This chocolate stout cold brew coffee ice cream recipe was originally created for Allrecipes, and it got scrapped from a campaign because (alas, someone didn’t read her instructions well enough) it included an alcoholic beverage. Because of that, it’s also not a dessert I’d make for every crowd, but it was a huge hit for an impromptu mom and dad “date night” at home, after the kiddos were in bed.

Funny story: we made a similar recipe ice cream once for good friends when our kids were younger, but it was a cooked ice cream base.  It, like this one, was super rich and didn’t make a crowd-size quantity.  When our littles asked if they were getting some I said, “no, it’s got alcohol in it.”  One of my kids quickly responded, “It’s a custard-based ice cream.  You’re cooking out all the alcohol!”  I guess they’d really been watching us cook for a while! 😉  This recipe is just as delicious, but doesn’t require cooking.  The alcohol means it won’t be as hard, but also that it’s only for adults.

*This recipe is not gluten-free, but it can be adapted by using any dark gluten-free beer.)

Ice cream is an all-time-favorite in our house. Whether it’s Breyer’s Mint Chocolate Chip (which I craved when I was pregnant with every single baby; ONLY the Breyer’s), or dairy-free, or low-sugar-high-protein, or the biggest cheapest vat my husband can get his hands on to eat with the Girl Scout cookies he hides all year long (yes, honey, I see you), there’s almost always some in our freezer.  And ice cream is no-prep, easy to pull out and share with impromptu guests, or buzz into a shake for a special treat.  Although I wouldn’t waste this one on a shake.  It’s too delicious to need anything added.  It would be just perfect to invite a couple friends and enjoy for all its decadence on a late-summer gathering… or a dreary winter evening (maybe with a hot cup of coffee on the side).

There’s something extra-special about homemade ice cream, though. For me, it raises memories of the big wood-wrapped barrel ice cream machine my grandparents had, and rare and wonderful summer nights where my grandma packed ice and salt around grainy strawberry or sweet vanilla ice cream. Our homemade ice cream is different from theirs (oh, how I miss those flavors and moments), but it has an undeniable “grown-up” appeal with the addition of chocolate stout.  I think cold brew coffee ice cream might be my new favorite.

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Chocolate Stout Cold Brew Ice Cream

A decadent grownup no-cook ice cream with cold brew coffee and stout and a homemade coffee hot fudge sauce that's delicious on anything.

Author: Angela Sackett | Everyday Welcome

Ingredients

• 2 ½ cups heavy cream
• ½ cup cold brew coffee concentrate or strong brewed coffee
• 1 cup chocolate stout
• 1 cup dark brown sugar
• Coffee hot fudge sauce
• ½ cup semisweet chocolate chips
• 1 T espresso powder
• Pinch cinnamon
• 2 T heavy cream
• Warm at thirty second intervals.

Directions

For ice cream:

1. Whip cream with brown sugar until nearly fully whipped. Add cold brew and stout and continue to whip thirty seconds.
2. Pour into a container of an ice cream maker and follow manufacturer's directions.

For coffee hot fudge sauce:

1. Combine fudge sauce ingredients and stir; warm at thirty second intervals.
2. If desired, sprinkle on serving with espresso granules.

Recipe Notes

May be served immediately for soft-serve style ice cream, or transfer to a freezer-safe container and let set overnight.
Ice cream will be hard after freezing; allow to soften for 5-10 minutes.

What’s your favorite ice cream flavor? Have you tried a grown-up version?   Want more perfect summer desserts?

Try these strawberry almond popsicles.  How about another decadent grown-up dessert?  These wicked dark chocolate cupcakes are amazing.

Inspiring welcome, Angela