This Irish Whiskey Ice Cream Beer Float is essentially homemade vegan Bailey’s ice cream, paired with your favorite stout! Great for St. Paddy’s Day!

Yes, you read the title right, and I know what you’re probably thinking. You’re thinking one of a couple of things; maybe, “what the hell is a beer float?” or maybe even, “isn’t Bailey’s not vegan?”

Well, I have all of those answers for you! A beer float is what it sounds like, the same as a Root beer float but with beer instead of soda paired with ice cream. This Irish Whiskey Ice Cream Beer Float is based off of a drink that you can order which is a shot of Bailey’s dropped into a pint of Guinness. Which leads me to the last question: No, Bailey’s is not vegan. That’s why you make your own and it’s super easy! Edit: Now there is vegan Bailey’s, but it’s not quite like the original.

Fortunately, for all of us, I found Epicurious Vegan’s recipe for Vegan Bailey’s. All that I did to modify the recipe a bit was add 1/4 tsp. more vanilla, used hazelnut creamer instead of regular creamer, and added a little more whiskey. But, that was just for the Bailey’s copycat recipe; to make the ice cream I added another full can of coconut milk and froze the mixture for roughly 4-6 hours (lessen the amount of whiskey and it will freeze quicker).

After the ice cream is near frozen, take a scoop or two and plop it into your favorite stout; I ended up using Mendocino Brewing’s Oatmeal Stout and it worked out perfectly. You can drink this bad boy through a straw, or eat it with a spoon. Also, I realize that this is a day late for St. Paddy’s day; but, honestly, who cares?! You should be enjoying this Irish Whiskey Ice Cream Beer Float all month, as far as I’m concerned!

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Yield: 6 -8 servings

Vegan Irish Whiskey Ice Cream Beer Float

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This Irish Whiskey Ice Cream Beer Float is essentially homemade vegan Bailey’s ice cream, paired with your favorite stout! Great for St. Paddy’s Day! Recipe for those 21 years of age and older.

Prep Time 10 minutes

Freezing Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 28 ounces full-fat coconut milk
• 2/3 cup Irish Whiskey
• 1/4 cup vegan hazelnut creamer
• 1/4 cup brown sugar
• 2 1/2 teaspoons vanilla extract
• 1 teaspoon instant coffee granules, or 1/3 cup brewed coffee
• 6 vegan stout beers

Instructions

1. Place coconut milk, whiskey, creamer, sugar, vanilla, and instant coffee in a blender and puree until very smooth. Transfer mixture to a large container and place in freezer for 4 to 6 hours, stirring mixture with a fork every 2 hours to break up the ice crystals.
2. Once the ice cream is fairly firm, pour beers into frosty mugs, then divvy up the ice cream between, them. I like one or two scoops in my beer float. Enjoy responsibly!

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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I have to warn you, if you make the ice cream recipe as I did, you will have a ton of it; so, you may want to half the recipe. If you’re a fan of beers and Bailey’s, this treat is definitely for you. I hope that everyone had a safe and fun St. Patrick’s day! 🙂

Edited for removal of term “Irish Car Bomb” in reference to the American bar drink.