Guinness Syrup poured over a bowl of ice cream

I came home in the middle of the day today to grab some lunch on the go and there was a package in front of my door.

I knew exactly what it was and I was beyond excited!

You see, last month I entered Rodelle’s Great American Ice Cream Challenge with my Drunken Cherry Coconut Ice Cream. To my absolute surprise, I got 3rd place!

So I knew that this package contained a bunch of goodies that I couldn’t wait to play with. Squeel!

Wyatt was really excited too! Can’t you tell…

Orange cat sitting in a cardboard box

The rest of the day at work was basically equivalent to a torture chamber. Like letting a little kid open their Christmas present containing the hottest new toy and telling them they have to go the church before actually playing with it. Pure. Torture.

Left side: Guinness syrup poured over ice cream, right side: Spoon scooping out ice cream

When I got home, I played with some of the ingredients. I’m not quite sure if it is healthy how freaking excited I get about this kind of thing or how much of my time is consumed with thinking up my creations. I even dream about them. Seriously.

I had a dream a few weeks ago about a vanilla bean ice cream served with a syrup that was made from cooking down Guinness. And today, I made it reality. I literally made a dream come true. It’s a gift, people.

An ice cream float with the text "Vanilla Bean Ice Cream + Root Beer + Guinness Syrup"

Left side: Guinness syrup poured over ice cream, right side: Spoon scooping out ice cream

Guinness Syrup and Vanilla Bean Ice Cream


  • 1 can full fat coconut milk
  • 1 cup almond milk (or other milk of choice, can also use more coconut milk)
  • 1 TBSP arrowroot powder (or cornstarch)
  • 1/4 cup sugar (I used Rodelle's Vanilla Sugar)
  • 1 vanilla bean (I used Rodelle's Bourbon Vanilla Bean)
  • 2 bottles Guinness
  • 1/4 cup sugar (I used Rodelle's Vanilla Sugar)


For the Ice Cream
    1. Combine milks, sugar, seeds of vanilla bean, and vanilla bean pod in a medium sauce pan over medium heat.
    2. When slightly warm, whisk in arrowroot powder.
    3. Heat for a few minutes until the sugar is dissolved. Do not boil.
    4. Remove from heat, discard the vanilla pod, and chill in the refrigerator for at least an hour and up to overnight.
    5. Freeze according the manufacturers instructions in an ice cream maker.
    6. If you do not have an ice cream maker, place in the freezer and stir vigorously about every hour for 6 hours.
For the Syrup
  1. Combine beer and sugar in a saucepan over medium high heat.
  2. Cook, stirring occasionally until reduced to a thick syrup. (it should be about 1/2 cup)
  3. Store in the refrigerator until ready to use.

Nutrition Information:

Amount Per Serving: Calories: 0