Coffee Bourbon Ice Cream Beer Float


Coffee Bourbon Ice Cream Beer Float



  • 2 c. heavy whipping cream
  • 1 T. Devils River Coffee Bourbon
  • ½ c. sugar
  • 1 t. vanilla extract
  • Pinch of salt
  • Stout beer (any kind with coffee notes would be best!)


  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, coffee bourbon, sugar, vanilla, and salt. Whisk on high until soft peaks form, then pour the mixture into a freezer-safe container. Place in freezer for 3-4 hours or until the mixture has set into the consistency of ice cream.
  • In a frosted glass—the bigger the better!—drop two scoops of the no-churn ice cream, then pour the stout beer over the top until the glass is filled. Enjoy with a long-handled spoon and a straw like a classic float, or blend together and sip through a straw!

*The no-churn ice cream recipe is lightly adapted from Eric Kim’s recipe for No-Churn Ice Cream with Vanilla Bean and Scotch.  

Created in partnership with The Whimsical Cook.

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