God bless shamrocks that signal it’s spring. God bless Guinness. God bless whiskey. And… God bless the Irish.
I don’t believe in (a) God, per se. I’m more of an Agnostic myself. But if I did I’d ask him to bless the Irish- the people who make the best whiskey, make (some of) the best beer, have the best sense of humor, & who know how to have a good time. I mean… GUINNESS, PEOPLE. GUINNESS.
Oh what the hell. Hey, universe: bless the Irish.
And bless me, because I made this:
Oh, what’s that, you ask? That’s just a Guinness ice cream float.
Just like it says. Yup. Oh and it’s topped with whiskey caramel. Mmm hmm. Yes. Ohhhh yes.
No, I’m not kidding.
Yes, you do want it.
All you have to do is get:
- Vanilla ice cream (or make your own)
- Guinness Irish stout (or any other creamy and/or chocolatey stout)
And then you just assemble them, which is incredibly easy. Scoop some ice cream into a parfait glass or Irish coffee glass, then pour on some Guinness. Top with another scoop of ice cream and then some whiskey caramel. One bottle of Guinness should make 2 floats, unless your glasses are huge. In which case I applaud you.
You could add whipped cream on top too, but that might be overkill.
The most complicated part? The whiskey caramel. And that isn’t even really that complicated. Most people are afraid of making caramel; the candy thermometer, the boiling of sugar, etc. They get scared. But this one is SO EASY. I swear!
I’m not lying. There’s no thermometer needed, and it comes together in a super simple way. Plus, it’s just freakin’ AMAZING.
WHISKEY CARAMEL (adapted from Betty Crocker)
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 1 1/4 cups whipping cream
- 1/2 teaspoon pure vanilla
- 3 tablespoons Irish whiskey (or any whiskey, or bourbon)
- In 1-quart saucepan, heat 1 1/2 cups granulated sugar and the water over medium-high heat until bubbles form and mixture is simmering. DO NOT STIR.
- Occasionally lift saucepan from heat and gently swirl mixture while sugar is heating. In about 10 minutes, sugar will start to caramelize. Simmer until mixture is a rich, dark amber color. Reduce heat to low. Stir in whipping cream with whisk until mixture is blended and smooth.
- Remove saucepan from heat; pour sauce into heatproof jar or bowl. Stir in vanilla & 3 tablespoons whiskey. Refrigerate until serving time (sauce will thicken as it cools).
- Drizzle over Guinness floats or ice cream sundaes & enjoy!
The caramel is also a delicious addition to dessert lattes or drizzled over pound cakes (that whiskey cake might be a good choice too) or ice cream. You’re going to end up with a lot of it- more than enough for 4 Guinness floats. So pop it in the fridge and use it as a treat!
Or… just make more Guinness floats. Maybe I should amend the first sentence to say “… and God bless ice cream.”