Whip up these mini stout ice cream floats for St. Patty’s Day or any beer-friendly celebration.
Author:Deanna Segrave-Daly, RD
Yield:4 shooters 1x
1 ounce dark chocolate
2 tablespoons milk
1/8 teaspoon peppermint extract
1 cup vanilla ice cream
6 ounces Guinness stout
Fresh mint leaves
In a small pan over medium-low heat, melt chocolate completely, stirring often. Slowly whisk in milk until smooth. Remove from stove and whisk in peppermint extract.
Into each shooter glass, spoon ¼ cup ice cream. Slowly pour Guinness over ice cream (1½ ounces per shooter.) Divide and drizzle warm mint chocolate syrup into each glass. Top with a few sprigs of mint and serve immediately.