A Guinness Float takes the root beer float idea and swaps in a dry stout, the roasted, slightly bitter edge of the beer plays surprisingly well against sweet vanilla ice cream.
The trick is pouring slowly. Cold Guinness poured over ice cream foams up fast, so it needs a steady hand and a tall glass with room to spare, the same way you’d pour any nitro stout.
It’s a dessert as much as a drink, best served right away with a spoon for the ice cream and a straw for what’s left once it melts into the stout.
| Style | Stout beer float |
| Base beer | 12oz Guinness or dry stout |
| Serve | Tall glass, spoon and straw |
| Serves | 1 |
How to Make It
Guinness Float
Ingredients
- 12 oz Guinness stout or another dry stout, well chilled
- 2 scoops vanilla ice cream
- 1 tbsp chocolate syrup optional, for drizzling
Instructions
- Add the scoops of vanilla ice cream to a tall glass.
- Slowly pour the cold Guinness over the ice cream, letting it foam up rather than dumping it in all at once.
- Let it settle for a few seconds so the foam doesn’t overflow the glass.
- Drizzle with chocolate syrup if using, and serve immediately with a spoon and a straw.
Gear That Helps
Making a batch for a crowd? A beverage dispenser from our shop keeps a pre-mixed pitcher cold and ready to pour.
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FAQ
Does the ice cream go in first or the beer?
Ice cream first. Pouring the cold stout over the scoops lets it foam up naturally the way a root beer float would.
Can I use a different stout?
Yes, any dry stout with a good creamy head works. Guinness is the classic choice because of how well it foams, but a milk stout or oatmeal stout also works nicely.
Is this drink alcoholic?
Yes, it’s still a full pour of beer with ice cream added, so treat it like a regular pint when it comes to serving it responsibly.
More beer cocktails: see the full Beer Cocktails guide for every recipe in this collection.
