Chocolate Mint Stout Ice Cream
Jackie Dodd-Mallory
(Senior Editor)
There are two ways to look at this.
It’s either the summer death rattle manifesting itself in an ice cream during the first week of fall, or it’s the nexus of the best of summer treats and the best of fall beers joining forces at the perfect moment.
For this, I used Bison Chocolate Stout. Rich, dark and beautiful. Although I did try and hold out for the Stone Chocolate Mint Stout that I’ve been teased with for months now, I may have to give this recipe another try when the red tape is lifted and the world is able to indulge in that.
I also used Green & Blacks Mint Dark Chocolate, adding a smooth peppermint flavor.
Resulting in a rich, smooth ice cream that’s like a Girl Scout Thin Mint, but with beer. And, that’s really what those cookies need: beer.
Chocolate Mint Stout Ice Cream
Ingredients
- 2 cups whole milk
- 3 fresh mint leaves
- 1 cup heavy cream
- 1 cup chocolate stout or chocolate mint stout
- 7 ounces of 60% dark chocolate with peppermint oil such as Dark Chocolate Mint from Green & Blacks, broken into chunks
- 4 egg yolks
- 1 1/4 cup white sugar
Instructions
- In a pot over medium high heat, add the cream, milk, mint leaves cream and stout. Bring to a gentle simmer. Remove from heat, remove and discard mint leaves, and stir in the chocolate until melted.
- In a separate bowl, add the egg yolks and the sugar, whisk until well combined. Slowly add the chocolate milk, whisking continually, until about 1/2 the mixture has been added to the egg yolks. Add the egg yolk mixture back into pot, whisk until well combined. Return pot to heat and bring to a mild simmer.
- Refrigerator until chilled, about 3 hours.
- Churn in ice cream maker according to manufactures directions. Chill until firm.
 
Green & Blacks provided me with a sample of chocolates used in this post. I was not monetarily compensated for this recipe. All thoughts, opinions and ideas are my own.Â
Comments
Diane, A Broad September 18, 2012 um 3:49 am
Oh man, I’ve been waiting on that Stone Chocolate Mint Stout forever! This sounds like a great recipe without it, though.
Jackie September 18, 2012 um 4:43 pm
I think it comes out in a few weeks, but it keeps getting pushed back. It was originally supposed to come out in July, I think. I can’t wait for it!
claire @ the realistic nutritionist September 18, 2012 um 7:34 am
Dude I eat ice cream ALL THE TIME. even in winter. Looks amazing!
Jackie September 18, 2012 um 4:44 pm
Me too. Soup in August, Ice Cream in December. Screw convention and weather appropriate dishes 😉
amy @ fearless homemaker September 18, 2012 um 8:43 am
Oh my goodness, this looks AMAZING. Stouts are some of my favorite type of beers + I love them paired with rich, chocolatey foods. Plus, chocolate + mint is one of my all-time favorite combos. This recipe is a major win in my book!
Jackie September 18, 2012 um 4:44 pm
I love stouts too, one of my favorite styles ever.
Organic Dan September 18, 2012 um 9:22 am
Wow Jackie! Another home-run through the park!
One day, when I get rich and powerful and famous from being a brewer, I want to hire you as my personal chef! Will you settle for being the beer chef for a lowly little organic brewer like me any way?
Cheers,
Dan, Owner & Brewmaster at Bison Organic Beer
Jackie September 18, 2012 um 9:24 am
I would love that, and I might settle for being paid in beer. As long as you give me a title as amazing as the one you gave Ashley, we have a deal 😉
Michelle Collins September 18, 2012 um 9:49 am
Genius!
Averie @ Averie Cooks September 18, 2012 um 10:58 am
chocolate and beer and ice cream – now this sounds like a bday present for my husband. He would LOVE this combo!
Katie @ Blonde Ambition September 18, 2012 um 11:00 am
Chocolate Mint Stout from Stone?! That sounds increddddible.
But I pretty much love any combo of chocolate and mint, so this ice cream will definitely fulfill my craving until it comes out!
ginger & honey September 18, 2012 um 1:16 pm
i knew you had a tasty beer ice cream recipe up your sleeve!! now you’ve inspired me to try Bison’s Honey Basil in Jeni’s Splendid Basil & Honeyed Pine Nut recipe.
Jackie September 18, 2012 um 4:45 pm
Bison’s Honey Basil is one of my favorites! I use it to make Creme Brulee.
Jessie {Life As A Strawberry} September 18, 2012 um 3:29 pm
1. I didn’t even know there was such a thing as chocolate mint stout.
2. I now know I need chocolate mint stout in my life IMMEDIATELY.
3. I am now also craving chocolate ice cream.
4. This looks BOMB. I will be making this as soon as I can locate the chocolate mint stout that I now know i immediately need. Thanks for sharing!
Jackie September 18, 2012 um 4:46 pm
There are a few Chocolate Mint stouts on the market but they are hard to come by. I do think it will be more of a trend with brewers in the future.
Kim (Feed Me, Seymour) September 18, 2012 um 4:26 pm
This looks absolutely divine. And it’s made with beer. Beer makes everything better. I hope I can get my hands on some chocolate mint stout soon to try this out!
Ashley – Baker by Nature September 18, 2012 um 4:44 pm
Chocolate… and mint… and beer… in ice cream?! This is love.
Cassie September 18, 2012 um 5:04 pm
Need this beer in my life. L.O.V.E.
Jen @ Savory Simple September 18, 2012 um 6:42 pm
One of the best ice creams I’ve ever made was David Lebowitz’s chocolate stout ice cream. Mint sounds like SUCH a perfect addition.
Kiersten @ Oh My Veggies September 19, 2012 um 10:39 am
I love what stout does when you add it to chocolate. It makes it seem so much richer and the flavor is so much deeper. I have a killer sore throat right now and this would be perfect–cold and boozy. 🙂
Julie @White Lights on Wednesday September 19, 2012 um 11:24 am
I’m such a Guinness fiend, and mint ice cream is my favorite. I can’t wait to try out this recipe! I’m featuring your recipe as this week’s Food Porn Friday on my blog’s side bar. I can’t wait to see what you share now that I’m following your blog. I love cooking with beer, booze, and wine.
Amy (Savory Moments) September 19, 2012 um 4:05 pm
This looks awesome!! I know my husband would adore this recipe, too. It’s a good fall ice cream 🙂
Emily November 3, 2012 um 7:01 pm
I used Farmers Breakfast stout for the ice cream. This is a great recipe! the icecream is chocolatey, minty, and bitter all at the same time. The recipe above doesn’t tell you when to add the cream but I just did it at the end and it turned out just fine.
Karina March 5, 2013 um 7:15 am
I’m fascinated by this. We’ve made a few beer ice creams (one with a bock and one with Guinness) but both came out rather icy. We thought we hadn’t reduced the beer enough, but it looks like you’re not boiling your brew down at all. How’s the texture of the ice cream when you’re done?
Jackie March 5, 2013 um 8:14 am
It’s really creamy. The secret with this kind of thing is to keep in mind that replacing milk or cream with beer is removing important fat. You need to up the yolks or the cream to compensate for that.