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Vegan Irish Whiskey Ice Cream Beer Float

Vegan Irish Whiskey Ice Cream Beer Float

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.
Course Dessert, Drink
Cuisine Dairy-free, Egg-free, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Freezing Time 4 hours
Servings 6 -8 servings
Author Jackie Sobon of Vegan Yack Attack


  • 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


  • 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.
  • 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!