Make the chocolate syrup by melting the dairy-free chocolate chips in a heat-proof bowl in 30 second increments, stirring in-between. Add the almond milk and whisk until smooth and well combined. Set aside.
Assemble the floats by pouring half a can of dark stout beer in one glass and half into another. Scoop Coconut Bliss Chocolate Peanut Butter Dairy-Free Ice Cream and gently add scoops to each glass (I use 2 scoops per glass, but you can put more or less). Drizzle chocolate syrup over the top. Enjoy immediately.