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Beer ice cream served
Creamy and unique beer ice cream, perfect dessert for adults

Beer ice cream

Author: Flavelo
Recipes Cakes and Desserts
Beer isn't just for salted peanuts! The sweetness of malt and the bitterness of hops offer a surprisingly complex dessert experience. The key to the recipe is the 'reduction' of the beer, i.e. boiling it down: this removes water and alcohol, leaving behind a thick, intense flavour concentrate that doesn't water down the cream.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 5 hrs
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan (for reduction)
  • Whisk
  • Freezer-safe box

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Alcohol

Instructions

1 ✓

Boil the beer over medium heat for approx. 10-15 minutes until reduced by half (syrup consistency), then cool completely.

Tip: Reduction concentrates malt sugars and removes freezing-inhibiting alcohol.
2 ✓

Mix the cold beer syrup with the condensed milk, vanilla, and salt.

Tip: Salt highlights the caramel notes of the beer.
3 ✓

Whip the cream into stiff peaks, and fold into the beer base.

Tip: Fold carefully so the airiness of the foam remains.
4 ✓

Freeze the cream for at least 6 hours.

Tip: Let it melt a little before serving for easier scooping.

Recipe FAQ

What beer should I choose?
Dark, malty beers (Stout, Porter, Brown Ale) work best with cream. Lagers can be too bitter for dessert.
The cream curdled from the beer.
Beer can be acidic. Use very fresh cream, and chill the beer completely before mixing.

Ingredients

  • 300 ml Brown Ale or Stout
  • 400 ml Whipping cream (min. 30%, cold)
  • 300 ml Sweetened condensed milk
  • 1 tsp Vanilla extract
  • 1 pinch Sea salt