The bitter flavor and heavy gut feel of Guinness are widely known. According to Mashed writer Jaime Shelbert's Guinness float recipe, this stout has layers.
.Shelbert makes a drunken root beer float with Guinness, chocolate syrup, and ice cream. Vanilla ice cream reigns supreme.
Creamy ice cream and Guinness create a silky texture. He adds, "Guinness contains notes of chocolate and coffee, so it pairs surprisingly well with ice cream."
Although some ice cream lovers may be hesitant to use plain vanilla, there is a valid explanation for this choice. Shelbert recommends vanilla because it "cuts any bitterness the stout has." Vanilla ice cream keeps your Guinness float creamy and smooth by offsetting the first sip's acidic impact.
With only three components, Jaime Shelbert's Guinness float offers flexibility for customization. Choose dark chocolate or salted chocolate syrup to preserve some of Guinness' sharpness.
Instead of chocolate, Shelbert suggests "caramel sauce would be a nice substitute for the chocolate syrup."Despite what your friend who visited Dublin and has been bothering you about it since said, Guinness is not the only stout.
To enhance your float's richness, replace Guinness with chocolate stout.Though vanilla ice cream is the best, the runners-up are worthy. To get caffeine, Shelbert recommends "you could sub coffee ice cream for the vanilla."
Guinness may be balanced with several ice cream flavors. Add chocolate marshmallow ice cream to the stout to enhance its chocolatey flavor and reduce its bitterness. You can go full Irish with Bailey's Irish Cream in no-churn ice cream if you have time.