These boozy ice cream recipes will allow you to cool off on a hot summer day, or night. Also, they are a great treat at parties and everyone will love them. Enjoy and eat responsibly!
- 1/4 cup of London Dry Gin
- 2 cups of whole milk
- 3 Tablespoons of juniper berries
- 1 ¼ cups of heavy cream
- 2 Tablespoons of corn syrup
- 1/8 teaspoon of salt
- 3 Tablespoons of softened cream cheese
- 1 Tablespoon + 1 teaspoon of cornstarch
- 1/2 cup of sugar
- 1/8 teaspoon of ground quinine bark (optional)
In a medium saucepan, gently grind the berries and combine it with ½ cup of cream, corn syrup, 1 ½ cups of milk and sugar. Warm it on a medium heat and once it is warm, remove it and let it steep for an hour. While you wait for the mixture to steep, fill a large bowl with ice water, a small bowl with 2tbsp of milk and cornstarch and in another medium bowl whisk the salt and cream cheese.
In the first bowl, with the berries, add the remaining cream and milk and bring it to boil on medium heat. If you want, you can add ground quinine bark. Let it boil for 4 minutes, or until the mixture starts to thicken.
Put the warm mixture aside and slowly whisk in the mixture with the cornstarch. Cook for 1 more minute. Slowly put the warm milk combination into the cream cheese, with the help of a sieve and whisk until the mixture is smooth. Add the gin and put the bowl in the large bowl with ice water. Let it stand for about 20 minutes and occasionally stir the mixture.
Let the mixture chill, at least 4 hours and once it is cool, pour it into an ice cream maker. Follow the instructions from the manufacturer and let it freeze. You can top it off with some lime juice or a slice of lime.
- 2 tablespoons of amaretto liqueur
- 1½ cups of pitted and halved fresh cherries
- ⅓ cup of pitted and chopped fresh cherries
- ¾ cup of milk
- 1¾ cups of heavy cream
- Pinch of salt
- ⅓ cup of dark chocolate chips or chunks
- ½ cup of sugar
In a medium saucepan, mix the milk, 1 cup of cream, 1 ½ cups of cherries, salt and sugar and heat it over medium heat. Wait until the mixture starts to steam and reduce the heat to low. Let it sit for 15 minutes before you remove it from heat. With the help of a blender, mix the combination until the mixture is smooth. Pour the mixture in a large bowl and stir in the rest of cream. Let it chill.
Stir in the amaretto and pour it in an ice cream maker. Before you put it in a freezer, add the chocolate chips and the remaining cherries. Put it in the freezer.
- 1 750mL bottle of Champagne
- 1/4 cup of melted white chocolate
- 1 qt. rainbow sherbet
- rainbow sprinkles
Over medium heat, melt the white chocolate and pour it in a small bowl. In another bowl, pour the rainbow sprinkles. Dip the champagne glass in the melted chocolate and then dip it in the sprinkles. In each champagne glass, add 1 to 2 scoops of sherbet and top it with champagne. Serve immediately. It doesn’t take longer than 10 minutes to prepare this excellent boozy dessert.
- 2 tbsp. of Kahlua
- 1 cup of chopped chocolate
- 2 tbsp. of Bailey’s Irish Cream
- 2 cups of heavy cream
- 1/4 cup of hot fudge sauce, plus more for serving
- 1 14.5-ounce can of sweetened condensed milk
With the help of a mixer, beat the heavy cream for 5 minutes or until it forms stiff peaks. Add the condensed milk, then the Kahlua, Bailey’s, fudge sauce and chocolate. Transfer the combination on a loaf pan and top it off with a chocolate swirl. Let it freeze for 5 hours and serve it with warm fudge.
- 1 bottle of red wine
- 4 egg yolks
- 1 cup 1/2 & 1/2 cream
- 3/4 cup brown sugar
- 1 vanilla bean
- 2 cups whipping cream
In a large bowl, pour the bottle of wine. Allow in to simmer, over a medium heat, this can take up to an hour. Put the wine aside. In a medium pot, whisk together the whipping cream and brown sugar. Scrape the seeds from the vanilla bean and add the seeds and the bean pod to the cream. Cook the mixture over medium heat until it stars to steam and stir it constantly. Keep in mind that the mixture shouldn’t boil.
In another bowl beat the egg yolks. Gradually, pour the bean pod mixture to the egg yolks. Remember to do it slowly. Cook this mixture over medium heat, until it thickens. In a large bowl, pour the 1 cup 1/2 & 1/2 cream and place a strainer over it. Pour the thickened mixture with cream and eggs through the strainer. Lastly, add the wine and let it chill in the freezer for several hours.
- 2 teaspoons of bourbon
- ¼ teaspoon of vanilla extract
- 5 strips of bacon
- 2 teaspoons of light brown sugar
- 2 eggs
- 1 1/3 cup of grade A pure maple syrup
- 3/4 cups of brown sugar
- 3 cups of half and half
In a medium saucepan, over medium heat, scalp one cup of half and half. In a bowl, whisk together the brown sugar and the yolks until the mixture is fluffy and light. While you mix it, slowly pour the scalded half and half. Once again, pour the mixture into the saucepan over medium heat and stir it constantly until it thickens. Through a fine mesh sieve pour the mixture into another bowl. Add the bourbon, maple, vanilla and the remaining half and half. Let the mixture chill for about 2 hours.
Preheat the oven to 400F and lay the bacon strips on a baking sheet. Over each bacon strip, sprinkle some brown sugar and bake them for 14 minutes. Half way through the baking, flip them over and sprinkle more sugar. Let it cool on a wire rack. Once it is chilled, chop the strips into small pieces. Pour the custard mixture into an ice cream maker and at the last minute add the bacon.
- 1 14-oz. can of sweetened condensed milk
- 1/4 cup of tequila
- 1 1/4 cup of fresh lime juice
- 2 cup of frozen mango
- 1 cup of water
- 2 tbsp. of orange liqueur
- 4 sliced limes, you will need 15 slices
- Margarita or coarse salt, for garnish
- 2 cups of fresh or frozen strawberries
- 15 3-oz. paper or Dixie cups
- 15 wooden spoon or popsicle sticks
In a pitcher make the margarita base, stir together, the orange liqueur, lime juice, tequila, sweetened condensed milk and water. Among 5 Dixie cups, divide 1/3 of the mixture. Pour another 1/3 of the margarita base into a blender. Mix it with the frozen mango, until it is creamy and smooth. Add more water if it is necessary. Divide it equally and pour it among other 5 Dixie cups.
Clean off the blender and pour the rest of the margarita base into the blender. Add the strawberries and blend it until the mixture is creamy. Again, pour the mixture equally, among the last 5 Dixie cups. In the center of each slice of lime, insert a popsicle stick or a wooden spoon. Make sure that there is no room left between the lime and the mixture. Place them in the freezer for at least 5 hours. Before you serve it cut open the Dixie cups and sprinkle them with margarita salt.
These boozy ice cream recipes will allow you to cool off on a hot summer day, or night. Enjoy!