Beer milkshakes have been a fixture of St. Patrick’s Day menus and food festivals for years, and the Guinness version has become the standard for good reason: the stout’s roasted, coffee-and-chocolate character was always going to work with ice cream, it just took someone putting the two in a blender to prove it. This is our own take on it, built around the pairing that makes the most sense to us: Guinness, chocolate ice cream, Jameson, and caramel, blended into something that is dessert and a nightcap in the same glass.
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Why This Combination Works
Guinness Draught is brewed with roasted barley, which is where the coffee and dark chocolate notes come from, the same notes that show up in a good stout ice cream or a mocha. Blending it with chocolate ice cream doubles down on that instead of fighting it. Jameson brings a light vanilla and honey sweetness from its pot still character, and caramel ties the whole thing together the same way it does in a salted caramel mocha.
If you want the stout on its own first, our Guinness Draught review covers the beer this whole milkshake is built around.
How to Make It
Guinness Chocolate Milkshake with Jameson and Caramel
Ingredients
- 3 cups chocolate ice cream slightly softened
- 3/4 cup Guinness Draught chilled but slightly flat
- 1.5 oz Jameson Irish Whiskey
- 2 tbsp chocolate syrup plus more for drizzling
- 2 tbsp caramel sauce plus more for drizzling
- 1/2 cup whipped cream for topping
- 2 tbsp chocolate shavings for garnish
Instructions
- Drizzle a little caramel sauce and chocolate syrup around the inside of two chilled glasses, swirling to coat the sides.
- Add the chocolate ice cream, Guinness, Jameson, chocolate syrup and caramel sauce to a blender.
- Blend on high until thick and smooth, about 30-45 seconds. If it is too thick to pour, add a splash more Guinness and blend again briefly.
- Pour into the prepared glasses.
- Top with whipped cream, a final drizzle of caramel and chocolate syrup, and a scatter of chocolate shavings. Serve immediately with a straw and a spoon.
Notes
What You Will Need
The four ingredients that make this milkshake distinct, ready to order if you are missing any of them.
Ways to Change It Up
- Swap the whiskey: Baileys Irish Cream instead of Jameson makes it sweeter and more dessert-forward, closer to an Irish cream milkshake than a whiskey one.
- Swap the ice cream: mint chocolate chip instead of plain chocolate adds a cooler, sharper finish that cuts the richness.
- Make it a float instead: skip the blender, pour cold Guinness over a scoop of ice cream in a tall glass, and add the caramel and whiskey on top.
- Go non-alcoholic: use a non-alcoholic stout and swap the Jameson for a shot of cold brew coffee, you keep the roasted flavor without the alcohol.
Guinness Milkshake FAQ
Does the alcohol cook out of a Guinness milkshake?
No, this is a blended drink, not a baked one, so the alcohol from both the Guinness and the Jameson stays in. Treat it as a boozy dessert, not a kid-friendly one.
Why does my milkshake taste watery or separated?
This almost always means the Guinness went in too cold and too fizzy. Let the beer sit out for 10-15 minutes and go slightly flat before blending, the carbonation is what causes the foam-and-separate texture instead of a smooth shake.
Can I make this ahead of time?
Milkshakes are best blended fresh and served immediately, since the ice cream starts to melt and separate within a few minutes. If you want to prep ahead, portion the Guinness, Jameson, and syrups into the blender jar and refrigerate, then add the ice cream and blend right before serving.
What is the best stout to use instead of Guinness?
Any roasty Irish or dry stout works. Our Murphy’s Irish Stout review covers a smoother, softer alternative if you want to compare notes.
