Stout Float

• 1/2 oz. coffee liqueur (preferably Fair Cafe)
• 2 scoops vanilla ice cream
• 6 oz. stout (I like Youngs Double Chocolate)
• Unsweetened whipped cream flavored with vanilla seeds
• Dark chocolate for grating

1. To a tall, soda-fountain-style glass (or an imperial pint glass), add the coffee liqueur and one scoop of the ice cream.
2. Slowly add the stout and the second scoop of ice cream.
3. Top with as much freshly whipped cream and grated dark chocolate as you like.

coffee liqueur, vanilla ice cream, stout, vanilla seeds, chocolate

Taken from cooking.nytimes.com/recipes/1017710 (may not work)