Hurray, it’s Popsicle Week! So many frozen confections taking the interwebs by storm! I wasn’t sure I was going to have time to pull something together for this year’s Popsicle Week before heading off to Las Vegas for the American Library Association’s annual convention (?!?!/we’ve got a booth for our app/I’m going to go meet thousands of librarians/Joannes Gutenberg temporary tattoos might be involved/life is weird), but when this idea came to Jordan, it was too good to pass up.
These popsicles are sort of like a Guinness float, but the beer is far better and so is the ice cream base. The vanilla flavor is not at all shy but the pop also has hints of chocolate and booze. The stout adds some serious depth and you get nice a cocoa powder-esque bitterness at the end. I was also picking up some bourbony notes, but maybe that’s just the stout getting to my head. In any case, these popsicles are delicious and should probably be added into your summer repertoire.
In case you hate fun and popsicles aren’t your thing, you can also easily make this as an ice cream instead. I have a feeling it would be really fantastic sandwiched between two chocolate wafer cookies.
Chocolate Stout Creamsicles
1 3/4 cups heavy cream
3/4 cup 1% or 2% milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 vanilla bean, split and scraped
5 large egg yolks
2/3 cup chocolate stout (We used Samuel Smith’s Organic Chocolate Stout)
In a heavy saucepan, combine the cream, milk, 1/4 cup sugar, salt and vanilla bean seeds and pod. Put the pan over medium high heat. When the mixture begins to bubble around the edges, remove it from the heat, cover and let the vanilla bean steep for 3o minutes.
In a medium bowl, whisk together the egg yolks and remaining 1/4 cup sugar. After the vanilla bean has been steeping for 30 minutes, bring the mixture back up to a bare simmer Scoop out 1/2 cup of the hot milk and whisk it slowly into the eggs. Repeat, adding another 1/2 cup of hot milk to the eggs. Then slowly whisk the egg-milk mixture back into the saucepan.
Cook the mixture carefully over medium heat, stirring constantly, until thickened and it coats the back of a spoon or spatula. Strain through a fine mesh strainer into a clean tupperware container. Set the tupperware in an ice bath and stir occasionally until it is cool. Cover your container and refrigerate the base for 2 hours or overnight.
After the base is chilled, mix in 2/3 cup of chocolate oatmeal stout and stir to blend it in. Then freeze according to your ice cream maker’s instructions. If you want to make popsicles, scoop the ice cream base into popsicle molds and freeze for four hours. If you’re not in the mood for pops, just scoop into a clean tupperware and freeze for a few hours or enjoy right away!
Ps. For the full list of 40+ frozen novelties, check out Billy’s blog Wit & Vinegar.
17 replies on “chocolate stout creamsicles”
A BEER popsicle. You are so smart! This sound so delicious.
🙂 Thanks Ileana! Xo!
mmm…the texture looks amazing!!
It really was! Thank you!
Such a cool idea. They look so creamy delicious!
🙂 Thanks Molly!!
These looks so creamy and delicious! Love that first photo, too.
Thank you Nicole! Your photos turned out real pretty too!
Holy crapsicles – that first photo! These guys look so great xx
Thanks Erika! <3
who knew that beer + popsicle was my kinda porn? you learn something new everyday…
Ooo honey! Don’t I know it! 😉
Next time use Jordan’s beer!
Haha, that is what I said, and he said he didn’t want to sacrifice that much cream. 😉
[…] all of the other bloggers came up with. Mariah commands it. I’m particularly drawn to these Chocolate Stouts Creamsicles (drool) and these Strawberry Bourbon Smash popsicles. What’s better than combining frozen […]
Jordan and Emily are finally getting married! Way to go you two! Can’t wait to be there to help you two tie the knot and sail into a delicious and fruitful future. All of our best. Jeff & Kathy
Thank you!!! We are so excited and cannot wait to see you guys soon! Xoxo!