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Guinness Ice Cream with Pretzel Cups

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Guinness Ice Cream with Pretzel Cups
  • Prep Time 2 hr 30 min
  • Total Time 5 hr 0 min
  • Servings 8
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Guinness Ice Cream with Pretzel Cups

A tasty Guinness flavored ice cream served in hard pretzel bowls.



cup warm water
teaspoon active dry yeast
cups flour
teaspoon salt
tablespoons butter (melted)
Additional melted butter
Pretzel salt


cups whole milk
cups heavy cream
bottles Guinness Stout
cup sugar
teaspoon vanilla
(1-quart) package nonfat dried milk
teaspoon guar gum (optional)
Salt (pinch)


  • 1 Make the pretzels:
  • 2 Mix the warm water with the yeast and allow to sit about 10 minutes until foamy. Stir in the rest of the ingredients and then knead with your hands for about 10 minutes until smooth. Cover and let rise for an hour. Roll out the dough thin and cut out rounds. Meanwhile, bring a pot of water to a boil with 1/4 cup of baking soda. Dip your rounds into the boiling water for about 30 seconds each. Brush with additional melted butter and top with pretzel salt. Turn a mini muffin tin upside down and press the buttered side of the pretzel round onto one of the muffin spots. Continue with the rest of the rounds. Bake at 350°F for about 45 minutes until browned and crisp.
  • 3 Make the Ice Cream:
  • 4 Pour the bottles of beer into a sauce pot and turn on low heat. You want this steamy, but not even really boiling. Allow this to reduce for about 2 hours from 3 cups to about 1/4 cup. If you bring the heat up too much, it will become bitter.
  • 5 Mix the milk, cream, sugar, salt, and guinness in a sauce pot. Bring to a steam, but again try not to boil it. Remove from heat. Whisk in the milk powder, guar gum, and vanilla. Allow to cool completely, before freezing it in your ice cream machine according to the manufacturers instructions.
  • 6 To serve, scoop some ice cream into the pretzel bowl and top with some chocolate sauce and a little more pretzel salt.
See Step By Step


Guinness Ice Cream with Pretzel Cups

As prepared by The Food in my Beard,

Beer and pretzels have gone together since the days when bar owners gave out free pretzels to make the patrons extra thirsty.

Little did those saloon keepers know that they were on to such a huge flavor sensation! With Oktoberfest on the horizon, I decided to play with this combination and make a super tasty dessert featuring Guinness and pretzels. Salted ice cream is becoming more and more popular so I knew I might be on to a winner. And my Guinness Ice Cream in Pretzel Cups were actually a bigger success than I had imagined. I served these one night after dinner with some friends and they were a huge hit.


Guinness Ice Cream - make Guinness syrup

The first step is to reduce the Guinness into a syrup. You really don’t want to heat this too much or it will develop a bitter flavor. Just simmer it low and slow until it reduces from 3 cups to about 1/4 cup. It took about 2-3 hours.


Guinness Ice Cream - cut out cup shapes

Meanwhile, make the pretzel cups. Roll the pretzel dough out and cut out the rounds.


Guinness Ice Cream - boil

Give it a quick dip in a boiling baking soda-water mixture.


Guinness Ice Cream - add salt

Then quickly paint on some butter and sprinkle with pretzel salt.


Guinness Ice Cream - shape into cups using back of muffin tin

Press the rounds onto the backside of a mini muffin tin and bake for about 40 minutes until hardened.


Guinness Ice Cream - pour in dry milk

When making the ice cream mixture, heat the milk and cream before adding the sugar and milk powder.



Guinness Ice Cream - pour in Guinness syrup

Remove from heat and stir in the Guinness syrup.



Guinness Ice Cream - pour into ice cream maker

Once the mixture has cooled, put it in the ol' ice cream maker according to the manufacturer's instructions.


Guinness Ice Cream - final

Scoop the ice cream into the pretzel cups, add a final sprinkle of pretzel salt or garnish with a mini pretzel to really drive home the pretzel-beer combo. The ice cream by itself is fantastic, but when you serve it like this and take a bite with all of the elements, it is a dessert worthy of any 5 star restaurant.


Dan Whalen craves ice cream more in September than any other month. He has been blogging for over 5 years at The Food in my Beard;check Dan's Tablespoon profile often to try his recipes with creative international spins!
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