This chocolate stout infused 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.
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), or dairy-free, or low-calorie-high-protein, or the biggest cheapest vat my husband can get his hands on to eat with the Girl Scout cookies he hoards all year long (yes, honey, I see you), there’s almost always some in our freezer. It’s easy to pull out and share with impromptu guests, or buzz into a shake for a special treat.
There’s something extra-special about homemade ice cream, though. For me, it raises memories of the big wood-trimmed barrel-like machine my grandparents had, and super special summer nights where my grandma packed ice and salt around grainy strawberry or sweet vanilla ice cream. Ours 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. (You could try this with a gluten-free beer – that’s next on my recipe list!)
- 2 ½ cups heavy cream
- ½ cup cold brew coffee concentrate
- 1 cup chocolate stout
- 1 cup dark brown sugar
- ½ cup semisweet chocolate chips
- 1 tablespoon espresso powder
- Pinch cinnamon
- Pinch sea salt
- 2 tablespoons heavy cream
- Whip cream with brown sugar until sugar has dissolved and cream is thick and beginning to form peaks. Add cold brew and stout and continue to whip thirty seconds.
- Pour immediately into ice cream freezer and freeze according to manufacturer’s directions.
- If desired, transfer to a freezer-safe container and let set overnight in freezer.
- Combine ingredients in a heatproof bowl.
- Warm at thirty second intervals.
- If desired, sprinkle with additional espresso granules.
- Fresh out of the ice cream maker, this ice cream will be very soft (see photo).
- If a firmer, traditional style ice cream is desired, freeze overnight.
What’s your favorite ice cream flavor? Have you tried a grown-up version?
**Our ice cream is drizzled with a super-fast dark chocolate sauce made by melting together good-quality dark chocolate with a little heavy cream and a teaspoon of espresso powder.
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