This Stout Ice Cream with Toasted Oats & Brown Sugar is rich, smooth, and layered with bold roasted flavor from dark beer and sweet-nutty crunch from caramelized oats.

It’s a grown-up dessert that eats like a boozy oatmeal cookie and drinks like your favorite pint.

Perfect for serving on its own, topping warm desserts, or pairing with brownies, crisps, or a glass of stout.

Ingredients

For the Stout Ice Cream Base:

• 1 cup stout beer (Guinness, oatmeal stout, or chocolate stout)
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 5 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

For the Toasted Oats:

• ¾ cup rolled oats
• 2 tbsp butter
• 2 tbsp brown sugar
• Pinch of salt
• Optional: ¼ tsp cinnamon or cardamom

Beer Tip: Use a smooth, malty stout — dry Irish, chocolate, oatmeal, or even a milk stout. Avoid anything overly bitter or heavily adjuncted unless you’re going for extreme flavor.

Instructions

Step 1: Reduce the Stout

In a saucepan, simmer the stout over medium-low heat until reduced to about ½ cup.

This concentrates the flavor without making the base too watery. Let cool.

Step 2: Make the Custard

In a separate saucepan, combine cream, milk, and half the brown sugar. Warm over medium heat until steaming, but not boiling.

In a bowl, whisk egg yolks with remaining brown sugar until thick and pale.
Slowly whisk in a ladle of warm cream to temper the eggs. Repeat once more.

Pour egg mixture back into the pot. Cook over low heat, stirring constantly, until thick enough to coat a spoon (170–175°F).

Remove from heat. Stir in vanilla, salt, and reduced stout. Strain through a sieve into a bowl and chill completely (overnight preferred).

Step 3: Toast the Oats

• In a skillet over medium heat, melt butter.
• Add oats, brown sugar, salt, and spices if using.
• Toast until golden and fragrant — about 5–7 minutes. Let cool completely. Store airtight.

Step 4: Churn & Add Oats

• Churn the chilled custard in your ice cream maker per manufacturer instructions.
• Once it reaches soft-serve consistency, fold in most of the toasted oats (reserve some for topping).
• Freeze until firm — 4–6 hours.

Serving Suggestions

• Top With:
  • Extra toasted oats
  • Warm stout caramel or chocolate drizzle
  • Whipped cream or candied nuts
• Serve With:
  • Stout brownies or dark chocolate cake
  • Apple crisp or roasted figs
  • A small pour of the same stout you used

Beer Pairing

• In the ice cream:
  • Guinness
  • Oatmeal stout
  • Milk stout or chocolate porter
• In the glass:
  • The same stout as the base
  • Bourbon barrel-aged stout for indulgent pairing
  • Cold brew coffee + stout for an affogato twist

Final Thoughts

Stout Ice Cream with Toasted Oats & Brown Sugar is rich, roasty, and full of textural contrast — where deep beer flavor meets creamy custard and crackly oat crunch.

It’s unexpected, unforgettable, and perfect for dessert lovers who like their sweets brewed and bold.

Cheers to beer you can eat with a spoon! 🍺🍨🔥

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