I’m pleased to say that so far this summer hasn’t been to atrociously hot. However, I’m in preparation mode for the “dog days” of August. If it gets above 80 degrees I can’t even deal. However, I do attempt to deal usually with some kind of cold beverage slash dessert. Combo time?? Introducing the stout float with no-churn vanilla ice cream.
For those of you that have been around the past couple years or for those who love a boozy dessert beverage as much as I do, this recipe may seem a smidge familiar. This recipe is pretty much exactly the same as my boozy root beer floats and I’m not even sorry. Basically, switch out the boozy root beer for your favorite oatmeal stout and that’s it!
When I made those boozy root beer floats I was immediately shocked by the amount people that don’t like root beer 😮. Hopefully an oatmeal stout with notes of cinnamon will go over a little better.
To be specific, for these particular stout floats, I used Fremont Brewery’s Rusty Nail aka bourbon barrel aged imperial oatmeal stout. Honestly I NEVER would have found it if I hadn’t gone to the Seattle Beer Fest (if you’re ever around for it you totally have to go, you get to try ALL the brewski’s) and it was hands down my favorite. Super rich, flavorful, with a nice hint of sweet.
Turns out, I’m a stout person. Well really I’m a wine person but when it comes to beer, stout please. Or the exact opposite aka a light, orange flavored one like Blue Moon.
ANYhoo, trust me when I say, a stout float with no-churn vanilla ice cream will make any sweltering hot day this summer a thousand times better. Recipe below 🌞.Print
Pair your favorite oatmeal stout with easy and simple homemade vanilla ice cream recipe for a summer treat!
- Your favorite oatmeal stout (I used Fremont Brewery’s Rusty Nail – Bourbon Barrel Aged Imperial Oatmeal Stout)
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla paste
- 14 ounce can sweetened condensed milk
- Make the ice cream: In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, vanilla extract, and vanilla paste on a medium-high speed until stiff peaks form.
- Pour the mixture into a bread pan or other freezer safe container, and freeze at least 4 hours for soft-serve style or for 6 hours, up to overnight.
- Assemble the floats: Scoop out ice cream into a chilled glass about half way. Tilt the glass and slowly pour oatmeal stout over the ice cream up to the brim. Enjoy immediately!