To celebrate National Ice Cream Month (yes it is a thing), we found a few recipes to try with some of our tasty brews.

Pinterest helped of course.

Bad Elmer’s Porter Float

An Upland Brew Co classic is the Bad Elmer’s Porter Float. Really easy and delicious!

What you need:

What You Do:

Cherries and Cream Popsicles

cherry lambic

Recipe via A Cozy Kitchen


Cherry Lambic and Cream Popsicles

2 cups (about 1/2 pound) chopped cherries 2 tablespoons organic cane sugar
3/4 cup cherry lambic beer
 1/4 plus 2 tablespoons cup heavy cream
2 tablespoons organic cane sugar

1. To the jar in a blender, add the chopped cherries and sugar. Blend until completely smooth, about 1 minute. Pour in the cherry lambic and pulse for 10 seconds, just until combined. Set aside to allow the bubbles to go away.

2. In a small bowl, combine the heavy cream and sugar. Fill the popsicle molds with the cherry lambic mixture about 1/4 of the way. Next, layer with a few tablespoons of heavy cream and then the rest of the cherry lambic mixture. Pour the rest of the heavy cream into each of the popsicles and transfer to the freezer. At the one-hour mark add the popsicle sticks to each popsicle. Freeze overnight. Run the popsicle molds under warm water to loosen.

Makes 4 (BUT PLEASE DOUBLE!) – we did.


Bad Elmer’s Porter Fudge Pops


Recipe adopted from Brooklyn Brew Shop



  1. Make a batch of hot chocolate and chill.
  2. Whisk in Upland Bad Elmer’s Porter.
  3. Pour into popsicle molds and freeze overnight. Enjoy!


Smore’s Ice Cream Pie

via Draft Mag
via Draft Mag

We haven’t made this one yet but it is on deck with Teddy Bear Kisses!

Recipe by Carolyn Malcoun

The chocolate and bitter notes of stout become a rich base for the chocolate sauce that tops this s’mores-inspired ice cream pie.

Serves: makes 1 pie, about 8 servings


  • 3/4 cup stout
  • 2 tablespoons half-and-half or heavy cream
  • 1 cup bittersweet chocolate chips, divided
  • 2 cups chocolate ice cream, softened
  • 1 cup coarsely crushed graham crackers
  • 1/2 cup mini marshmallows
  • 1 prepared chocolate cookie crust


1. Bring the stout to a boil in a small saucepan over high heat. Reduce heat to a simmer and cook until reduced to 1/4 cup, about 7 minutes, watching closely to ensure the beer doesn’t burn.
2. Stir in the half-and-half and 1/2 cup chocolate chips; stir until the chocolate is melted and the sauce is smooth. Remove from heat and let cool. (Return the sauce to heat to keep the chocolate melted, if necessary.)
3. Place the ice cream in a large bowl. Fold in the graham crackers, marshmallows and the remaining chocolate chips. Scrape the ice cream into the crust and smooth the top with a metal spoon.
4. Top the ice cream with the chocolate sauce; spread to the edges. Freeze on a level surface until firm, about 4 hours.

Have you ever made a frozen beer dessert? Let us know below!



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