Chocolate Stout Milkshakes

May 4th, 2009 • Related • Filed Under
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I’m sitting on a lot of ice cream, folks. Nothing makes ice cream disappear faster than making a couple of milkshakes.

I love the incredible pairing of Guinness beer and chocolate and it’s a combination that’s been on my mind lately. So, naturally, when I was going through cookbooks (something I do frequently, for fun) I decided to give this recipe a whirl.

The recipe comes from Baked, by Matt Lewis and Renato Poliafito, and they recommend using a chocolate stout, having found Guinness beer too light and dry for this recipe. After tasting the finished shake, I think Guinness would work fine in a pinch, although the chocolate stout does add a very pleasing taste.

This is great poured into a frosty tall glass, or as “tastings”, served in shot glasses.

Chocolate Stout Milkshake (Baked by Matt Lewis and Renato Poliafito)

  • 2 huge scoops (about 2 cups) premium chocolate ice cream
  • 1/2 cup whole milk
  • 1/4 cup very cold chocolate stout
  • 1 tablespoon malted milk powder

Put desired glasses for serving in the freezer while you mix up your shakes. In a powerful blender, add the ice cream, milk, stout, and malted milk powder and blend until smooth.

Pour into the chilled glasses and serve with spoons. Chocolate shakes are never going to be the same again!

Serves 2 (8-ounce servings)

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  1. Pingback by Update: Sugar Candies, Ice Creams and Sorbets, Plated Desserts, & Jam-Making : The Pastry Case on 4 May 2009:

    [...] can see here that I put some of that ice cream, which currently occupies my freezer, to good use in this [...]

  2. Pingback by Chocolate Stout Milkshakes : The Pastry Case on 19 September 2009:

    [...] Chocolate Stout Milkshake (Baked by Matt Lewis and Renato Poliafito) [...]

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