Guinness Floats With Whiskey Whipped Cream Recipes

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GUINNESS FLOAT



Guinness Float image

That very first sip of a Guinness is what inspired this quick and easy dessert. The rich, creamy foam that gathers on the top of a freshly poured draft made me think of vanilla ice cream. At that point, I knew I had to combine the two in a Guinness float. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 5m

Yield 2 floats.

Number Of Ingredients 3

1 cup vanilla ice cream, softened if necessary
2 cups Guinness or other stout beer
2 tablespoons chocolate syrup

Steps:

  • Divide ice cream between 2 glasses. Slowly top with beer; drizzle with chocolate syrup. Serve immediately.

Nutrition Facts : Calories 286 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 68mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

GUINNESS FLOAT



Guinness Float image

Provided by Food Network

Time 10m

Number Of Ingredients 9

6 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split lengthwise and seeds scraped out
1 ounce Baileys Irish Cream
1 ounce Irish whiskey
Dash of chocolate bitters
2 ounces Guinness stout

Steps:

  • Make the ice cream: Whisk the egg yolks and sugar in a large bowl until pale. Bring the milk, heavy cream, and vanilla pod and seeds to a simmer in a small saucepan. Slowly whisk the hot liquid into the egg mixture; strain through a fine-mesh sieve into a clean bowl, then set the bowl in a larger bowl of ice water. Add the Irish cream and whiskey and stir until cool. Transfer to the refrigerator and chill at least 3 hours. Freeze in an ice cream maker according to the manufacturer's directions.
  • For each float, put a scoop of the ice cream in a glass. Add the chocolate bitters and top with the Guinness. If you don't have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.

CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM



Chocolate Guinness® Bundt® Cake with Whiskey Whipped Cream image

This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.

Provided by Jill Lightner

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h35m

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup Irish stout beer (such as Guinness®)
¾ cup buttermilk
½ cup butter, melted and cooled
1 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon whiskey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
  • Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
  • Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
  • Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
  • While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
  • Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

Nutrition Facts : Calories 402.5 calories, Carbohydrate 54.5 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 328.2 mg, Sugar 31.8 g

FLOURLESS GUINNESS CHOCOLATE CAKE WITH WHISKEY WHIPPED CREAM



Flourless Guinness Chocolate Cake with Whiskey Whipped Cream image

Number Of Ingredients 9

100 grams dark chocolate, chopped
1/2 cup butter
1 can Guinness beer
1/2 cup brown sugar
1/2 cup ground hazelnuts
3 eggs, separated
1 cup heavy cream
2 tablespoons whiskey
1 tablespoon icing sugar

Steps:

  • Bring Guinness to a boil in a small saucepan. Reduce heat to med-low and simmer until it reduces to a syrupy consistency. You should have about a third of a cup of liquid left.
  • Preheat oven to 350 degrees.
  • Grease a cake pan with a touch of butter and dust with a spoonful of hazelnuts.
  • Melt butter and chocolate together in a medium saucepan over medium heat, stirring frequently to ensure the chocolate does not burn. Stir the Guinness reduction, sugar and egg yolks into the melted chocolate. Stir in the ground hazelnuts.
  • Whisk egg whites until dry and stiff.
  • Fold egg whites into the chocolate mixture and pour into the prepared pan and bake for 50 minutes. Cool the cake in the pan, dust with additional icing sugar if you like.
  • Whisk heavy cream, icing sugar and whiskey together until cream is thick and fluffy. Serve over top cooled cake.

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