So even though I haven’t cooked a meal in who knows how long now (takeout has been our only saving grace) I did manage to make us this little dessert last night. I always have Guinness in the refrigerator, since it goes so nicely in chocolate cake. I like having it around. So when I came across this little recipe, I thought okay, I’ll find the energy to put this together. Glad I did.
I loved the richness this syrup has with a nice after bite. It was so good and so much better than regular store-bought ice cream syrup. I think this would be good over cheesecake too.
Make it for the Guinness lover in your life.
You’ll need some Guinness of course or any other stout beer.
Bring one 15 ounce can Guinness and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes. Whisk in 3 Tablespoons diced cold butter.
Drizzle the Guinness caramel over vanilla or butter pecan ice cream. Serve with shortbread cookies if you have some.
Guinness Sundae
One 15 ounce can Guinness or other stout beer
1/2 cup sugar
3 Tablespoons butter, cold and diced
Vanilla or butter pecan ice cream
Accompaniments: Shortbread cookies
Bring one 15 ounce can Guinness and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes. Whisk in 3 Tablespoons diced cold butter. Drizzle the Guinness caramel over vanilla or butter pecan ice cream. Serve with shortbread cookies if you have some.
MORE ST. PATRICK’S DAY DESSERT RECIPES
- Irish Cream Cake
- Chocolate Guinness Doughnuts
- Key Lime Cupcakes
- Potted Chocolate-Mint Puddings
- Lucky Charms Ice Cream
- Guinness Chocolate Layer Cake