Chocolate & Vanilla Guinness Floats with Creme Chantilly

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Vanilla Guinness Float

Guinness is the favored beer here at The Mouse House, hands down.

While we usually enjoy it at home straight out of the can, we do occasionally cook with it, too. (Mmmm, Guinness Stew with Sage and Ginger.)

One my all-time favorite things to do with this creamy, rich stout, however, is mix it with ice cream. If you like stout and have never had one of these, you’re in for a treat.

Here’s how to make a classic vanilla Guinness floatβ€”and a decadent chocolate one. Both are topped with luxurious creme chantilly, which is sweetened whipped cream with a touch of vanilla.


These drinks are velvety, grown-up takes on the classic root beer float. We like to make them for friends on movie nights and serve them with a plate of warm, chewy brownies.

Chocolate Guinness Float

Read on for these 3 recipes!

1. Creme Chantilly
2. Classic Vanilla Guinness Float
3. Decadent Chocolate Guinness Float

Creme Chantilly

2 Tbls. sugar
1 cup whipping cream
a drop or two of vanilla extract

Now, let me first say that using a blender is the quickie, cheating way to make creme chantilly (a.k.a. sweetened whipped cream). If you like, you could certainly beat it by hand.

When you use a blender for this, you need to keep an eye on it. If you don’t, you can easily overwhip it. If you don’t want to go to this trouble, canned whipped cream is certainly good, too.

That said, put the sugar in your blender.

Pour in the whipping cream. Add a drop or two of vanilla extract.

Cap your blender and turn it on a medium-high setting. Watch it carefully as it whips. Depending on your blender, it should take maybe 30 seconds, if that.

You’ll see it almost instantly start to thicken:

And then get fairly thick (at this point it will most likely *sound* like there’s no more liquid in the blender):

Turn off the blender and check it. When it’s done, it should stand up on a spoon well, like this:

Leave the creme chantilly in the blender while you assemble your float(s).

Classic Vanilla Guinness Float

1 can of Guinness
2 scoops of vanilla ice cream
creme chantilly (recipe above) or canned whipped cream
dash of nutmeg

Start by making the creme chantilly. Set it aside.

Put the vanilla ice cream in a pint glass.

Crack open your Guinness.

Pour it into the glass slowly.

Stop about a quarter inch from the top.

Top your float with a big spoonful of the creme chantilly and sprinkle with a dash of nutmeg. Serve with a long spoon and a straw.

Decadent Chocolate Guinness Float

1 small piece of chocolate
1 can of Guinness
2 Tbls. chocolate syrup
2 scoops chocolate ice cream
creme chantilly (recipe above) or canned whipped cream

Start by making the creme chantilly. Set it aside.

Grab a piece of chocolate. Use any kind you like. (This is your garnish.) Scrape it to bits using a microplane. Set the grated chocolate aside.

Measure out the chocolate syrup and put it in your pint glass.

Crack open your Guinness. Pour a little bit in the glass.

Stir the chocolate sauce and Guinness together.

This is to dissolve the chocolate sauce, so it mixes well when you pour in the Guinness.

Scoop out the chocolate ice cream into your pint glass.

Pour in the Guinness slowly, stopping about a quarter inch from the top.

Top with a big spoonful of creme chantilly or whipped cream. Sprinkle with grated chocolate. Serve with a long spoon and straw.

Cheers!

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

24 COMMENTS

  1. I’m rather fond of Guinness as well – will have to see if I can work myself toward being willing to besmirch it with the likes of ice cream and chocolate syrup πŸ˜‰

    Just teasing – it sounds fascinating! Have you ever tried Young’s Chocolate Stout?

  2. This looks fantastic! I find Guiness to be a little bitter for my tastes, but I’m now convinced that ice cream added to anything automatically makes it better. Maybe I’ll try this with Left Hand Milk Stout, which is soooo tasty on its own.

    -emily
    Chicago Dining Examiner

  3. Jessie!

    This is new to me. I nevertheless heard of (and tasted) floats but in toot beer (as opposed to real one). Ok, let’s see, I like Guinness, I like ice cream, chocolate, cream Chantilly (even wrote a post about it), an can’t gp wrong mixing all these, do I?

    Thanks for the recipe!

    Gabi.

  4. I have been drinking Guinness with great pleasure for over fifty years. It would never occur to me to float anything on it. But the addition of Hershey’s – which isn’t even proper chocolate – is abhorrent. This has to be the most disgusting thing I have stumbled upon yet – and when you think of the sort of things you find on the internet, I trust you appreciate how truly appalled I am.

    Some things do not need anything added to them. Guinness is one of them.

  5. I been making Guinness ice cream floats now for 14 years it was great on a hot summer day at the local pub It’s nice to have the cans now to do em at home.

  6. Yeah baby! I’m down for this! Love Guiness and this love-in-a-pint-glass looks like just what will turn a bitter winter evening around!

    Consider it done!

    Thanks –
    – Mary Jane (good ol’ Irish name)

  7. So I stumbled upon this page and thought.. I’m going to try the chocolate version!! I already had the chocolate syrup, chocolate ice cream, and the guinness. I figured the creme chantilly wasn’t extremely important, so I just went ahead with the ingredients.

    I mixed up this milk chocolate-y delight and took a big sip.. to be slapped in the face with deceit!!! This was the most awful thing ever. It was good initially, and then immediately hit with this super bitter almost earwaxy taste. So this is not for people who think the chocolate will bitterness.

    I loved the idea, however, the reality was too disappointing. It may be fine for some people, but definitely not my cup of beer.

  8. Thanks, Rahul. I’m willing to bet that coffee ice cream would probably be really good, too. Of course, there’s only one way to know for sure… πŸ˜‰

    +Jessie

  9. Okay. I really really was looking forward to this and assumed I’d love it. I made one of each for my husband and myself. Suffice to say, he pretty much drank both of them. Sadly, I didn’t like it. The taste was weird and I could tell my stomach was going to hate me if I continued to fill it with beer, ice cream and whipped cream all at once. My husband on the other hand thought it was decent. As he said, he wouldn’t feel a need to do them up again but he didn’t mind it, “tastes like beer with ice cream.” Which it did, which was the reason I didn’t like it. I guess I like my beer to be beer flavored (to be fair, I’m also not a fan of soda floats so…).

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