- Servings: 4
- Difficulty: Easy
- Provided by: Chef Ryan Scott
- 1 quart vanilla ice cream
- 4 glass mugs or pilsner glasses
- 2 12 ounce bottles of dark beer or Stout, chilled
Ingredients Print Recipe
Scoop the ice cream into the mugs.
Put the mugs in the freezer to chill and frost the glasses.
When ready to serve pour the beer over the ice cream.
Delicious served with chocolate covered salted pretzels.