Stout Floats with Cocoa Syrup

Health score
2%
Stout Floats with Cocoa Syrup
50 min.
6
441kcal

Suggestions


Indulge your sweet tooth and elevate your dessert game with our delightful Stout Floats with Cocoa Syrup! This decadent treat combines rich chocolate ice cream with a luscious, homemade cocoa syrup, perfectly enhanced by the deep flavors of stout beer. Whether you're hosting a dinner party or simply looking to satisfy your cravings, this unique dessert is sure to impress.

Imagine creamy scoops of chocolate ice cream melting into a chilled pint of stout, drizzled with a velvety cocoa syrup that you've crafted from scratch. Topped with a cloud of freshly whipped cream, these floats are a harmonious blend of textures and flavors that create a truly unforgettable dessert experience. The addition of Kahlúa adds a subtle coffee kick that complements the stout beautifully, making each sip and spoonful a pleasure.

With only 50 minutes of preparation time, you can treat yourself and your guests to a dessert that looks and tastes gourmet without requiring hours in the kitchen. Perfect for serving on special occasions or just to add a fun twist to a casual evening, these Stout Floats promise a delightful end to any meal. Get ready to tantalize your taste buds and make lasting memories with this exquisite dessert!

Ingredients

  • servings ice-cream chocolate shell 
  • 0.5 cup cocoa powder unsweetened (spooned into cup to measure, then leveled)
  • cup cup heavy whipping cream chilled
  • 36 ounce porter chilled ()
  • 0.7 cup sugar 
  • teaspoon vanilla extract 
  • 0.7 cup water boiling

Equipment

  • bowl
  • sauce pan
  • whisk
  • hand mixer
  • measuring cup
  • drinking straws

Directions

  1. Whisk sugar, cocoa powder, and pinch of salt in small saucepan.
  2. Pour 2/3 cup boiling water into heat-resistant measuring cup.
  3. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often.
  4. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
  5. Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill.
  6. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses.
  7. Place 1 scoop of ice cream in each glass.
  8. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass.
  9. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.

Nutrition Facts

Calories441kcal
Protein5.22%
Fat47.43%
Carbs47.35%

Properties

Glycemic Index
20.02
Glycemic Load
24.42
Inflammation Score
-8
Nutrition Score
7.9543478540752%

Flavonoids

Catechin
4.65mg
Epicatechin
14.08mg
Quercetin
0.72mg

Nutrients percent of daily need

Calories:441.12kcal
22.06%
Fat:22.63g
34.82%
Saturated Fat:14.19g
88.69%
Carbohydrates:50.85g
16.95%
Net Carbohydrates:47.41g
17.24%
Sugar:40.31g
44.79%
Cholesterol:67.26mg
22.42%
Sodium:63.97mg
2.78%
Alcohol:0.23g
100%
Alcohol %:0.09%
100%
Caffeine:18.46mg
6.15%
Protein:5.6g
11.2%
Copper:0.37mg
18.57%
Manganese:0.37mg
18.51%
Vitamin A:857.66IU
17.15%
Phosphorus:146.27mg
14.63%
Magnesium:58.02mg
14.51%
Fiber:3.44g
13.77%
Vitamin B2:0.22mg
13.22%
Calcium:108.38mg
10.84%
Iron:1.66mg
9.23%
Potassium:312.39mg
8.93%
Zinc:0.97mg
6.48%
Selenium:4µg
5.71%
Vitamin D:0.77µg
5.11%
Vitamin B5:0.49mg
4.85%
Vitamin B12:0.25µg
4.25%
Vitamin E:0.57mg
3.8%
Folate:14.44µg
3.61%
Vitamin B6:0.06mg
2.94%
Vitamin B1:0.04mg
2.75%
Vitamin B3:0.33mg
1.67%
Vitamin K:1.65µg
1.57%
Source:Epicurious