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Stout-Caramel Ice Cream Sundaes

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.
By Inspired Taste
Created March 26, 2012


Stout-Caramel Sauce

  • 1 bottle (12 oz) stout beer
  • 2 tablespoons unsalted butter
  • 1 1/2 cups packed dark brown sugar
  • 1 cup whipping cream
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt


  • 6 scoops vanilla ice cream
  • 1/2 cup coarsely chopped walnuts
  • Whipped cream topping (from aerosol can)


  • 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.

  • 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 Facts are not available for this recipe
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