This Beer Ice Cream is an absolutely delicious and easy to make ice cream recipe featuring Rogue's Bacon Maple Ale.

Beer Ice Cream

Beer ice cream? Yep, you heard that right. And trust me, it's delicious.

Some friends of mine brought me a bottle of Rogue's Bacon Maple Ale when they came back from a holiday. Bacon. Maple. Beer. I have good friends.

Beer Ice Cream

Jason Athen, the incredibly talented artist who shows his work at The Endless Meal Supper Club, and the paragliding adventurist and former blogger behind On Lift and Libations, are the folks responsible for this beer ice cream. I knew I didn't just want to drink the whole bottle. Ok ok, who am I kidding? Of course, I did. But I also thought I should make something a little extra special with it.

Beer Ice Cream

I have to thank Louise Emerick from America's Test Kitchen for helping me out with my first foray into making ice cream with beer. Do visit their site for the detailed tips and tricks she has learned from making many batches of this tasty stuff.

If you make this Beer Ice Cream make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.


Beer Ice Cream

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 cups 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: North American


This Beer Ice Cream is an absolutely delicious and easy to make ice cream recipe featuring Rogue's Bacon Maple Ale.



  • 12 ounces of dark, malty beer (I used Rogue's Bacon Maple Ale)
  • 1 teaspoon pure vanilla
  • ¾1 cup sugar (depending on bitterness of the beer)
  • ½ teaspoon sea salt
  • 6 large yolks
  • 2 cups whipping cream


  1. Pour 6 ounces of the beer into a small saucepan. Bring to a simmer over medium high heat and simmer until the beer reduces by half (to 3 ounces.) Remove from heat.
  2. In a large saucepan, add the egg yolks, sugar and salt and whisk together well. Whisk in the cream and cook, stirring constantly, until a custard is formed. You want it at 180 degrees, or to be thick enough to coat the back of a spoon.
  3. Remove from heat and add reduced beer, the remaining beer and vanilla. Stir to combine.
  4. Strain the mixture into a clean bowl using a fine mesh strainer. (This will remove any bits of cooked egg.)
  5. Place the custard in the fridge and stir frequently until the custard is cool. Allow to cool in the fridge for an additional 4 hours, or overnight.
  6. Process the custard according to the directions given by your ice cream maker's manufacturer.
  7. Transfer to a glass container (plastic will often break in the freezer) and freeze the ice cream for at least 4 hours.
  8. Enjoy!


Homemade ice cream will keep for about 5 days in your freezer, but I find that it is best eaten within a day or two.

Make sure that the beer you use is not hoppy or bitter or it will make your ice cream taste bitter. Use a sweeter, malty beer.