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Whiskey Ice Cream Float | the little epicurean

Boozy Whiskey Ice Cream Float

Homemade whiskey ice cream, dark chocolate syrup, a shot of bourbon, a splash of Irish cream, and enough chilled stout to fill the glass.
Yield: about 1 quart ice cream
Course: Dessert, Drinks
Cuisine: American
Keyword: whiskey ice cream, whiskey ice cream float, boozy float, chocolate whiskey drink
Author: Maryanne Cabrera


Components for one serving:

  • drizzle of chocolate syrup
  • 3 scoops whiskey ice cream
  • 1 oz Irish cream liqueur
  • 1 ½ oz bourbon of choice
  • 6 oz stout beer, chilled

Chocolate Syrup:

  • ¾ cup water
  • 1 ¼ cup granulated sugar
  • ¾ cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla paste, or pure vanilla extract
  • ½ teaspoon kosher salt
  • 1 Tablespoon light corn syrup, or glucose syrup
  • 1 teaspoon instant espresso powder

Whiskey Ice Cream:

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • ¾ cup dark brown sugar, packed
  • 6 large egg yolks
  • ¼ teaspoon kosher salt
  • 3 Tablespoon whiskey of choice


Ice Cream Float:

  • Drizzle chocolate syrup inside serving glass. Add 3 scoops of whiskey ice cream. Follow with Irish cream and bourbon. Top with chilled stout beer. Stir contents and enjoy immediately. Drizzle top of drink with additional chocolate syrup, if desired.

Chocolate Syrup:

  • In a medium sauce pot, combine water, sugar, and cocoa powder. Bring to a boil. Remove from heat. Whisk in vanilla, salt, corn syrup, and espresso powder. Cool to room temperature. Transfer to an airtight container and keep stored in the fridge. Keeps for 2 weeks.

Whiskey Ice Cream:

  • In a medium sauce pot, combine milk and cream. Set over medium heat and bring to a boil.
  • In a large bowl, whisk together brown sugar, egg yolks, and salt. Once milk begins to boil, lower heat. Temper hot milk into yolk mixture about ¼ cup at a time, whisking to distribute heat. Once all the milk has been added, transfer everything back into the pot.
  • Stir over medium-low heat until mixture reaches nappe consistency, or 180°F on a kitchen thermometer. Let sit at 180-185 degrees F for 3-5 minutes to pasteurize eggs.
  • Transfer to an airtight container and let mature in the fridge overnight.
  • Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased and mixture has reached a soft-serve consistency, add whiskey. Transfer mixture to a freezer safe container. Let rest in the freezer for at least one hour before serving.