Chocolate Stout Float with Homemade Peanut Butter Ice Cream

I took my ice cream maker to the Goodwill last week and on second thought, I shouldn’t have.  That’s because the damn thing only once produced ice cream worth eating.  Honestly whoever buys/bought it should not have to go through the same torture of failed ice cream attempts as I did for the 10 years I owned it.

The one and only time it worked produced this killer recipe for peanut butter ice cream.  It doesn’t require making a custard so pretty much a monkey could do it.  Of course, plopped into a beer, this ice cream is even more awesome.  You can use any stout you want here, but I usually go with Rogue Chocolate Stout because they are a kick-ass brewery and my friend Sebbie is the cover girl for the bottle.  Here is one of the first videos I did for Kin Community, check it out!

Serves 4


For the Ice Cream:

1 cup creamy peanut butter

2/3 cup sugar

1 cup whole milk

2 cups heavy cream

1 tsp vanilla

For the Pretzels:

Pretzel Rods

12 oz. dark chocolate

1 cup salted peanuts, chopped


40 oz. chocolate stout, such as Rogue Chocolate Stout or Young’s Double Chocolate Stout



Freeze the bowl of your ice cream maker.  This usually takes a full day in the freezer to ensure that it is cold enough for making ice cream.

Combine the peanut butter and sugar in the bowl of a stand mixer and beat until smooth, about 1 minute.  Add in the milk and beat for another 2-3 minutes or until the sugar has dissolved.  Make sure to scrape the sides and bottom of the mixing bowl so that all the peanut butter and sugar is fully incorporated with the milk.  Add the heavy cream and vanilla and mix just to combine.  Cover and refrigerate for a minimum of 2 hours.

Pour the ice cream base into the frozen ice cream maker bowl.  Process until the ice cream has thickened, about 20 minutes.  Pour into a freezer safe vessel and freeze for a minimum of 2 hours.

For the pretzels, heat the chocolate either in the microwave or over a double boiler until it is melted.  Do not stir until melted or the chocolate will be grainy.  Dip the pretzel rod into the chocolate and then into the peanuts and place on a wax paper-lined sheet pan.  Continue until all the pretzels are coated.  Let the pretzels set for at least 30 minutes.

To make the float, place a few scoops of ice cream in a glass.  Pour the beer into the glass, making sure to hold the glass at an angle so the beer doesn’t foam up.  Garnish with a chocolate peanut pretzel and enjoy!