• 1 cup of beer – for the cook
• Chocolate or vanilla ice cream, or both
• Chocolate Stout*
• Prepared caramel sauce
• Pretzel sticks, coarsely crushed

1. Soften ice cream just enough so that you can begin to stir.
3. Add Chocolate Stout, a bit at a time and stir in until incorporated, tasting as you go.
5. Add more beer to desired taste. Re-freeze.
7. To serve: scoop ice cream into bowl and top with caramel sauce and pretzel crumbles.
9. * I like Odell Brewing Company’s Lugene Chocolate Milk Stout or Young’s Double Chocolate Stout (which is the crème de la crème of Chocolate Stouts), but any Chocolate or coffee infused beer will work well.)

From the Sauce du Jour Kitchen For the Beer Cooking Class - 112 I'll admit it; sometime I like to drink my dessert so I was excited to create a "beer" dessert. Well it turns out we didn't drink the beer dessert; we ate it. And ate it. And. Ate. It. Chocolate Milk Stout Beer infused ice cream topped with caramel and salted pretzels? It doesn't suck! You gotta try this one! You're welcome!