Stout-Caramel Ice Cream Sundaes

stout-caramel ice cream sundaes Dessert
Stout-Caramel Ice Cream Sundaes
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 6

Vanilla ice cream topped with homemade caramel sauce made with stout beer adds a little extra happy to Happy Hour. MORE+ LESS-

Inspired Taste
Created March 26, 2012


Stout-Caramel Sauce

bottle (12 oz) stout beer
tablespoons unsalted butter
1 1/2
cups packed dark brown sugar
cup whipping cream
teaspoon vanilla
teaspoon salt


scoops vanilla ice cream
cup coarsely chopped walnuts
Whipped cream topping (from aerosol can)


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  • 1
    In large saucepan, simmer beer over medium heat 10 minutes, stirring occasionally. Stir in butter and brown sugar. Cook about 12 minutes, without stirring, to 234-235°F on candy thermometer (mixture will look syrupy).
  • 2
    Remove from heat. Slowly add whipping cream, vanilla and salt, stirring constantly. Return to medium heat; cook 3 to 5 minutes, stirring occasionally, until thickened and creamy. Cool 2 hours.
  • 3
    To serve, scoop ice cream into 6 glasses or bowls. Top with walnuts and whipped cream topping. Drizzle with caramel sauce. Refrigerate any remaining caramel sauce.

Expert Tips

  • The caramel sauce can be stored tightly covered in the refrigerator up to 2 weeks.
  • Try the caramel sauce drizzled over cake or cupcakes.

Nutrition Information

No nutrition information available for this recipe

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