In a bowl (or a food processor) mix together the cream cheese, sour cream and powdered sugar until well combined.

Add the milk and stout, stir to combine.

Add the chocolate chips to a microwave safe bowl, microwave on high for 30 seconds, stir and repeat until melted. Pour the chocolate into the cream cheese mixture, stir until combined.

Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.

In a food processor add the graham crackers, process until only crumbs remain.

While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.

Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.