a soup of asparagus that is creamy and has yogurt, lemon, and Parmesan cheese as toppings. They all adore it! To convert this recipe to veganism, simply use soy products.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 2 |
Ingredients
- 1 cup chocolate stout beer
- 1 scoop coffee ice cream
- 1 pinch unsweetened cocoa powder
- 1 cup Belgian-style raspberry sour beer
- 1 scoop vanilla ice cream
Instructions
- Version 1: Pour stout into a British pint glass and scoop coffee ice cream on top. Garnish with a dusting of cocoa powder.
- Version 2: Pour raspberry beer into a pint glass; top with vanilla ice cream.
- Add a straw to each float and serve with spoons alongside.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 56 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made the Dark beer float. Better then it sounds. I’ll make it again!
A fun ending to a St. Patrick’s Day dinner. I am not a beer person, but the raspberry sour beer was delicious topped with vanilla ice cream. It was a big hit with our dinner guests too! For a richer flavor, try the Guinness and coffee ice cream version.