Beer Ice Cream: Stout Chocolate Pretzel

This rich and creamy beer ice cream is inspired by Häagen-Dazs’® stout chocolate pretzel ice cream. It’s a perfect Game Day dessert!

Do you like to stroll down the ice cream aisle at the grocery store?

I do.

I like to wander down the aisle, looking for ideas.

Ideas for ice cream to make myself at home.

I’m also looking for my favorite organic ice cream sandwiches, which seem to have vanished. Julie’s ice cream, do you still exist?

Recently, I saw something that stopped me in my tracks.

Häagen-Dazs’ new Spirits collection of ice cream— and in particular, the stout chocolate pretzel flavor.

Sweet chocolate and salty pretzel mixed with slightly bitter notes of stout beer– it sounded incredible.

I decided that I needed this beer ice cream in my life.

I made lots of frozen desserts this past summer, like strawberry cheesecake ice cream, chocolate mint ice cream, berry granita, watermelon sorbet, mango sorbet, and mango frozen yogurt, and now I’m thrilled to share this beer ice cream that’s perfect for fall!

How to Make Egg-Free Ice Cream

Traditional ice cream is made with a custard base.

In other words, it uses lots and lots of eggs yolks to help make the it creamy and to help it bind together.

Instead of eggs, this ice cream uses a cream cheese base, and is thickened with cornstarch.

What Kind of Beer Should I Use?

Use your favorite kind of stout.

This stout chocolate pretzel ice cream is delicious with Guinness (a beer that’s very easy to find!). I also love Sierra Nevada’s stout.

This recipe only uses one cup of beer, so you can sip on the rest of the can or bottle while you make the ice cream!

Want more BEER recipe ideas for Game Day and Oktoberfest? Try this Beer Cheese Soup with Cauliflower, and then make these Savory Beer Raised Waffles from Striped Spatula!

How to Make Beer Ice Cream

Step 1: Mix Milk + Cornstarch

Start by whisking a little cornstarch and milk together.

Set aside.

Step 2: Mix Milk + Cream Cheese

Next, heat some more milk with cream cheese for about twenty seconds in the microwave. Whisk the two together, and set it aside.

Step 3: Make the Beer Ice Cream Base

Now you’ll make the ice cream base.

Heat milk, cream, sugar, and honey in a pot and bring it to a boil.

Simmer it for a few minutes, and then whisk in the cornstarch mixture. Bring it to a boil again, and simmer for another minute.

Turn off the heat, and stir in the chocolate. Whisk until the chocolate is totally dissolved and smooth.

Whisk the cream cheese into the ice cream base.

Slowly pour in the stout.

The stout might foam a little (or a lot)– that’s why you should pour slowly.

Add the cream cheese mixture and some vanilla extract.

Step 4: Chill the Base

Let the beer ice cream base cool to room temperature, and then put it in the fridge to cool for at least four hours.

This is the kind of recipe you’ll have to plan ahead for, because it involves a lot of waiting.

Step 5: Pour it in a blender

Once it’s cold, I like to pour the batter into a blender and blend it for a few seconds to help introduce some more air bubbles to make the ice cream a little lighter.

You can skip that step if you want to!

Step 6: Churn in an ice cream maker

Next, pour the the beer ice cream into an ice cream maker, and churn.

About two minutes before the ice cream is done churning, add some crushed pretzels.

Need an ice cream maker? I use (and love) a Cuisinart ice cream maker with a freezer bowl.

STEP 7: FREEZE THE ICE CREAM

When your ice cream maker finishes churning, the ice cream will be soft (like soft-serve).

To harden it, pour the ice cream into a shallow container, and put it in the freezer for a few hours (or until it’s solid).

Serving Stout Chocolate Pretzel Ice Cream

I like to eat this ice cream within a few days of churning it, because the pretzels will soften over time.

But if you don’t mind softened pretzels, you can store the ice cream for up to two months.

Serve this ice cream on Game Day, for Oktoberfest, or whenever you want a rich and creamy chocolate dessert!