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.