Guinness Sundaes Recipe

This Guinness Sundaes Recipe is a real show stopper, perfect for St. Patrick’s Day or a grown-up dinner party. It isn’t usually made with a savory stout beer—caramel is typically just sugar and cream—but we’ve reduced the Guinness down to a sticky syrup that tastes like coffee, malt, and dark chocolate. To make the sundae extra salty and crunchy, you can crumble some salted pretzels or even candied bacon on top. Not traditional, maybe, but very delicious.

Jump to Recipe

Guinness Sundaes Recipe Ingredients

• The Guinness Caramel:
  • 1 (15-ounce) can Guinness Draught (or other stout beer)
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter, cold and diced
• For Serving:
  • Vanilla or Butter Pecan ice cream
  • Shortbread cookies

How To Make Guinness Sundaes Recipe

1. Combine and heat: Pour the can of Guinness and the granulated sugar into a medium saucepan. Place over low heat and stir gently until the sugar has completely dissolved.
2. Simmer and reduce: Increase the heat slightly to bring the mixture to a gentle simmer. Cook steadily for about 40 minutes. You want the liquid to reduce significantly until it becomes thick, syrupy, and coats the back of a spoon. Watch closely towards the end so it doesn’t burn.
3. Mount the sauce: Remove the saucepan from the heat. Immediately whisk in the diced cold butter, one piece at a time. The cold butter will emulsify into the hot syrup, making it glossy and velvety.
4. Cool: Let the caramel cool slightly so it thickens further and doesn’t melt the ice cream instantly (though warm sauce is delicious).
5. Assemble: Scoop vanilla or butter pecan ice cream into bowls. Drizzle generously with the warm Guinness caramel. Serve with a shortbread cookie on the side for dipping.

Recipe Tips

• The Pot Watch: Sugar syrups can go from “perfectly reduced” to “burnt mess” in seconds. Once the bubbles start looking thick and slow near the 35-minute mark, do not walk away from the stove.
• Cold Butter Magic: Using cold butter is essential. Whisking it into the hot syrup (a technique called “mounting”) creates a glossy emulsion. If the butter is melted, the sauce will be oily.
• The Spoon Test: To check if it’s done, dip a metal spoon in the syrup. Run your finger down the back of the spoon. If the line stays clear and the syrup doesn’t rush back in, it is thick enough.
• Choosing the Beer: Guinness Draught is the classic choice for its creamy texture, but any milk stout or chocolate stout works beautifully. Avoid hoppy IPAs, which will turn bitter when reduced.

What To Serve With Guinness Sundaes Recipe

This Guinness Sundaes Recipe is a rich, malty dessert that loves salty and savory contrasts. While shortbread is the classic pairing, adding crushed Salted Pretzels adds a phenomenal crunch that cuts through the sugar. For a truly decadent twist, top it with bits of Candied Bacon; the smoky pork fat pairs famously with the stout flavor. A shot of Baileys Irish Cream poured over the top turns this into an adult float.

How To Store Guinness Sundaes Recipe

• Refrigerate: Store the leftover Guinness caramel in a glass jar in the refrigerator for up to 2 weeks. It will harden as it gets cold.
• Reheat: Microwave the jar (lid off) for 15-20 seconds to return it to a pourable consistency before serving.
• Freeze: Do not freeze the sauce, as the butter emulsion may break.

Guinness Sundaes Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 55g
• Protein: 4g

Nutrition information is estimated per serving (including ice cream).

FAQs