There are two ways to look at this.
It’s either the summer death rattle manifesting itself in an ice cream during the first week of fall, or it’s the nexus of the best of summer treats and the best of fall beers joining forces at the perfect moment.
For this, I used Bison Chocolate Stout. Rich, dark and beautiful. Although I did try and hold out for the Stone Chocolate Mint Stout that I’ve been teased with for months now, I may have to give this recipe another try when the red tape is lifted and the world is able to indulge in that.
I also used Green & Blacks Mint Dark Chocolate, adding a smooth peppermint flavor.
Resulting in a rich, smooth ice cream that’s like a Girl Scout Thin Mint, but with beer. And, that’s really what those cookies need: beer.
Green & Blacks provided me with a sample of chocolates used in this post. I was not monetarily compensated for this recipe. All thoughts, opinions and ideas are my own.