Chocolate Mint Stout Ice Cream

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


  • 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


  1. 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.
  2. 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.
  3. Refrigerator until chilled, about 3 hours.
  4. 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. 

27 thoughts on “Chocolate Mint Stout Ice Cream

  1. Oh man, I’ve been waiting on that Stone Chocolate Mint Stout forever! This sounds like a great recipe without it, though.

    1. 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!

  2. 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!

  3. 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?


    Dan, Owner & Brewmaster at Bison Organic Beer

    1. 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 😉

  4. 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!

    1. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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?

    1. 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.

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