7 Recipes for Boozy Ice Cream Treats
There are many ways to improve ice cream, which is pretty fantastic on its own. You can put it between cookies for a sandwich, make a sundae, blend it up for a milkshake, or try non-traditional takes like sorbets and gelatos. But the ultimate, adult way to eat ice cream has to be adding alcohol. That’s right, you can take your childhood favorites and turn them into boozy treats — exactly what these seven recipes do.
1. Raspberry Sorbet
This sorbet is totally homemade, and light on the alcohol. Busy in Brooklyn provided a way to make sorbet without an ice cream machine, so all you’ll need is the patience to wait for the sorbet to set!
- 1 cup sugar
- 1 cup water
- 24 ounces fresh or frozen raspberries (thaw if frozen)
- Juice of half a lemon
- 1 teaspoon vodka (optional)
Directions: Create a simple syrup by bringing the sugar and water up to a boil until the sugar dissolves. Cool. Put the raspberries, syrup, and lemon in a food processor and blend until smooth. Pour the mixture through a fine mesh sieve or cheesecloth to remove the pits.
Pour the raspberry puree onto a parchment-lined cookie sheet and freeze until set. Break the frozen puree into pieces and blend again in the food processor (separate into batches, if needed.) If possible, freeze on the cookie sheet once more and blend again. Serve immediately or freeze. If frozen, remove from the freezer and let it soften for a few minutes before serving.
2. Bailey’s Chocolate Banana Ice Cream
Livin’ the Pie Life has at least two ways to make a boozed ice cream treat in the blender. So if this Bailey’s Chocolate Banana Ice Cream doesn’t appeal to you, check out the Chocolate Hazelnut Blender Gelato.
- 2 cups semi-sweet chocolate chips
- 2 eggs (or 1 egg plus 1 egg yolk)
- 2/3 cup Baileys Irish Cream
- 2 tablespoon dark rum
- 1 large banana, very ripe and broken into pieces
- Pinch of kosher salt
- 1 1/2 cups whole milk
Directions: Place chocolate chips, eggs, Baileys, rum, banana, and kosher salt in a blender. Process until homogenous. Heat the whole milk in a small saucepan until it begins to simmer then turn off the heat. With the mixer running, pour the hot milk into the blender and process until smooth.
Pour into a sealed container and freeze for 10+ hours. After about 3 hours, it will be a very cold custard, almost like a mousse. You could eat it then or wait until it completely hardens to the consistency of ice cream. Garnish with fresh bananas or banana chips if desired.
3. Boozy Lucky Charms Milkshake
The nostalgia factor doesn’t get much higher than a milkshake with Lucky Charms – but you’ll definitely be glad you’ve reached adulthood since How Sweet It Is adds marshmallow vodka too.
- 1 1/2 cups lucky charms marshmallows
- 2 cups milk
- 4 cups vanilla ice cream
- 1/3 cup marshmallow vodka
- 1 teaspoon vanilla extract
- A batch (or extra leftover) marshmallow frosting
- Extra cereal for topping
Directions: Add the marshmallows to a food processor and blend until powdery. It’s okay if a few larger pieces remain. Add the milk to a large bowl and pour in the blended marshmallows. Stir to combine, then let sit at room temperature for 30 minutes.
After 30 minutes, add the ice cream, marshmallow milk, vodka, and vanilla extract to a blender. You can add extra cereal if you’d like! Blend until combined and pour into glasses. Top with frosting (or whipped cream) and some extra marshmallows.
4. Happy Hour Hot Fudge Milkshake
Rich, intense, and creamy, this milkshake will hit the spot for a sweet and relaxing happy hour. Be careful though, you may find yourself making Joy the Baker‘s hot fudge all the time — not just for happy hour.
Ingredients for fudge:
- 1/4 cup unsweetened Dutch-processed cocoa powder
- 1/3 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 6 ounces good dark chocolate (not unsweetened), finely chopped
- 2 tablespoons unsalted butter, cup into small cubes
- 1 teaspoon vanilla extract
Ingredients for milkshake:
- 2 cups vanilla ice cream
- 1 cup whole milk
- 1 ounce bourbon (optional)
- 1 tablespoon pure vanilla extract
Ingredients for whipped cream:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Directions: Stir together cocoa powder, brown sugar, corn syrup, cream, salt, and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes. Remove pan from heat, add remaining chocolate, butter, and vanilla and stir until smooth. Cool slightly before serving. (Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over how heat, stirring.)
For the whipped cream, in a medium bowl whisk together heavy cream, powdered sugar, and vanilla. Whisk by hand (because you have muscles) until soft peaks form. Allow to chill in the refrigerator while you blend the milkshake.
To make the milkshake, combine ice cream, milk, bourbon, and vanilla in a blender or milkshake machine. Blend until thick and creamy. Add more ice cream to thicken to desired consistency or more milk to thin to desired consistency.
To assemble, pour a few tablespoons of warm fudge into a tall glass. Top with milkshake. Dollop on whipped cream. Sprinkle with jimmies and chocolate. Cherry to top and serve immediately.
5. Champagne Sorbet
If you have an ice cream maker, making this sorbet from Simply Recipes will be a lot quicker. If not, follow the steps used to make raspberry sorbet. It will make about 1 quart of sorbet.
- 1 1/2 cups sparkling wine or champagne
- 1 cup white granulated sugar
- 1 tablespoon light corn syrup
- 1 teaspoon of lemon and or grapefruit zest
- 1 1/2 cups fresh grapefruit juice
- 1/4 cup fresh squeezed lemon juice
Directions: Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat. Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice.
Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night. Another option is to put the bowl in the ice compartment of your freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.
Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.
6. Salted Caramel, Bourbon, Nutter Butter, and Chocolate Chunk Ice Cream
Another good name for this might be “everything but the kitchen sink ice cream.” This recipe by Averie Cooks is fun, flavorful, and making it is a great way to spend the day with friends, who can help you eat the two quarts it creates. If you have an ice cream maker, after you have your ingredients set, skip straight ahead to step 5.
- 2 cups whipping cream or heavy whipping cream; for the No-Ice-Cream-Maker version (if using an ice cream maker, use 4 cups/1 quart)
- One 14-ounce can sweetened condensed milk
- 1/4 cup bourbon (if omitting, use 2 tablespoons vanilla extract)
- 1 pound (16 ounce) package Nutter Butter cookies, or peanut butter-sandwich cookies, coarsely chopped
- 8 to 10 ounces semi-sweet or dark chocolate, chopped
- 3/4 cup plus chocolate sprinkles
- 8 ounces (salted) caramel sauce (use homemade or storebought), divided
Directions: To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.
Add half the can of sweetened condensed milk, bourbon (or vanilla), and fold gently to combine. After it’s combined, add the remaining sweet milk. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. If your mixture has deflated or is on the soupy side, turn the mixer back on, and whip for another few minutes until it’s re-puffed.
Add the cookies, chocolate, sprinkles, and drizzle about half the caramel sauce over it. Fold gently to combine. Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plastic wrap. When you’re transferring the ice cream from mixing bowl to storage container, every few cupfuls, stop and drizzle some caramel sauce in, creating layers of caramel in the container.
Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.
If you are using an ice cream maker, stir together 4 cups heavy cream, sweetened condensed milk, and bourbon. Stir in the add-ins as indicated in step 3. Follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning. After churning and as you’re transferring it into a container, layer in the remaining caramel sauce as indicated in step 3.
7. Adult Root Beer Float
After all those steps and ingredients for a super-sweet ice cream, you probably want a simple drink. Staying on theme, spike a childhood favorite like Fashionably Bombed did with an adult root beer float. You can even make your own vanilla vodka!
- Root beer
- 2 ounces vanilla vodka*
- 2 scoops vanilla ice cream
Directions: Fill glass halfway with root beer and add vanilla vodka. Stir and then add ice cream scoops. Top off with more root beer if needed.
*To make your own vanilla vodka, cut a vanilla bean in half. Scrape the seeds out and add seeds and pod to a small mason jar. Fill to the top with vodka and tightly close lid. Let mixture sit for one week in a dark place, shaking occasionally. You can also just buy your own.