Ice Cream Recipes for National Ice Cream Day

National Ice Cream Day is Sunday, July 18, and what can make summer’s favorite treat even better? The addition of some spirits!

Check out contributor Elyse Glickman’s round-up of ice cream cocktail recipes below and then go read her article on how frozen dessert-inspired cocktails are trending in the on-premise!

DIY DOLE WHIP

Ross Simon for Lylo Swim Club, Rise Uptown Hotel, Phoenix, AZ
(Serves 2)dole whip recipe

Ingredients:
1 cup ripe pineapple, chopped and frozen
1 ripe Banana, peeled and frozen
2½ teaspoons powdered sugar
½ cup unsweetened coconut milk
1 teaspoon lime juice
3oz banks 5 island rum or your fave sliver rum
Garnish: 2 x Pineapple, 1-2 slices
Glass: Pearl Diver

Directions:
Combine all ingredients in a blender or food processor. Cover and blend until smooth, about 2-3 minutes. Garnish with fresh pineapple. Top each drink with ¼ oz dark rum. Serve immediately.

 

SEASONAL SORBET BELLINIice cream cocktail sorbet bellini

Ross Simon for Lylo Swim Club, Rise Uptown Hotel, Phoenix, AZ

Ingredients:
½ oz puree good quality fruit puree, whatever flavor you wish
¾ oz of good quality French liqueur to match the puree chilled
3 oz scoop of sorbet to match the puree

Directions:
Shake puree and liqueur. Build with Prosecco over sorbet scoop. Pour into a tall or coupe. Garnish with a mint sprig.

 

MANGO MARGARITA PALETA

Ross Simon for Rise Uptown Hotel, Phoenix, AZ
(Serves 30)

Ingredients:boozy popsicle recipes
3 cups mango puree
1/10 oz salt
2/3 oz citric acid
1 quart water
3¾ cups tequila
5½ cups lime cordial
4½ cups water
½ oz citric acid
9 lime rinds

Directions:
Mix all ingredients in a large bowl. Pour into your favorite popsicle molds and freeze. Bartender’s Note: Rise Uptown uses a high-tech Brazilian machine called a Robopop designed to quickly freeze 60 pops at a time down to -22 F.

 

DIXIE PICK-ME-UP

Courtesy of Dixie Vodka

Ingredients:
3 oz Dixie Southern Vodka
3 oz heavy cream (or substitute any milk or plant-based milk)
2 oz warm water
2 oz sugar
2 oz instant coffee

Directions:

Add coffee, sugar and water to mixer. Mix until creamy (about five minutes). Add milk and vodka to a shaker with ice, shake, and divide into two glasses. Top with creamy coffee.

 

GIRL FROM IPANEMA

Andrew Pollard, Monin Beverage Innovation Director

ice cream cocktailIngredients:
1 scoop Monin® Cream Plain Natural Frappé Base
6 oz Monin® Piña Colada Fruit Smoothie Mix
½ oz Campari® Aperitif
1½ oz Cachaça
2 cups Ice
Garnish: Purple Orchid, Alyssum Flowers

Directions:
Pour ingredients into blender cup in order listed. Cap and blend until smooth. Pour back into serving glass, add garnish and serve. Bartender’s Note: The Batida (bah-chee-dah), Portuguese for “milkshake,” is one of Brazil’s favorite drinks, alongside the Caipirinha; a simple formula of Cachaça blended with fruit and sugar. Campari adds a surprisingly delightful, complex balance to the creamy, tropical sweetness.

 

SMOKED LAVENDER SHAKE

Andrew Pollard, Monin Beverage Innovation Director

ice cream cocktailIngredients:
1 oz Monin Lavender Lemon Syrup
2 pumps Monin Oak Barrel Concentrated Flavor
4 oz milk
4 scoops vanilla ice cream
Garnish: Lavender Sprig, Violas, Lemon Zest, Whipped cream

Directions:
Combine ingredients in mixing tin. Spindle mix until smooth. Pour into serving glass and garnish. Bartender’s Note: Lavender, Lemon and Vanilla are synonymous flavor affinities, adding a subtle touch of smoke, to provide a unique layer of complexity and element of surprise.

 

GARDEN PARTY

Tanya Ponder, Sundae Fundae, New York, NY

To create the Mint-Gin Soft Serve Base (9 pounds):

Ingredients:

2¼ quarts milk
3 1/3 oz mint leaves
3¼ cups sugar
8g kosher salt
6¾ Gin, London Dry
5 oz Gelatech 50 Cold Process Stabilizer
6 drops Green Coloring

Directions:
Cold steep the milk and mint leaves for 24hrs. Strain. In a 5-quart cambro, disperse stabilizer into sugar. Add about ¼ of the infused milk and burr mix. Continue to burr mix while adding all of the remaining ingredients. Chill overnight, and pour into the hopper of your soft serve machine.

 

PIMMS CUP POPSICLES

Tanya Ponder, Sundae Fundae, New York, NY

Ingredients:
2¾ cups water
¾ oz mint leaves
¾ oz ginger, diced
3½ oz sugar
1 oz Pimm’s #1

Directions:
Combine water with mint, ginger and sugar. Bring all to a boil. remove from heat, and let infuse for 10 minutes. Strain and chill. Scale 3¼ cups of the mix and stir into the Pimm’s Cup. Place wooden sticks into mini popsicle molds and add a slice of cucumber to each. Pour just enough of the Pimm’s cocktail to cover the slices and freezer over night. Garnish (as needed) with one-inch watermelon cubes, one-by-three-inch cucumber spear, and salt to taste.

 

WHAT EVEN IS BLUE RASPBERRY ANYWAY?

Evil Twin Brewing, New York, NY
By Brianna Gunter, Cicerone Certified Beer Server and Mixologist on behalf of Tavour.com

Ingredients:
1 cup frozen pineapple chunks (You can find them in most grocery stores, or cut and freeze fresh fruit yourself!)
1 tbsp lemon juice
1 tbsp sugar
16 oz Sour IPA (1 can of Evil Twin’s What Even is Blue Raspberry Anyway?)
Raspberries optional for garnish

Directions:
Carefully fill a clean ice cube tray with the beer, pouring slowly to prevent foam. Let freeze overnight. Because beer has a lower freezing temperature than water, it will gain a more slush-like consistency (but if you prefer more hardened cubes, you can dilute it with water prior to freezing). Feel free to enjoy whatever beer is left over in the can! Or, to get as much beer as possible in your slushies, cover the can loosely with saran wrap and refrigerate overnight as well. When ready to make your slushies, simply add the beer-ice to a blender, along with the other ingredients. Blend until fruit and ice are broken up and everything is well mixed. Add any leftover beer, which should no longer be as carbonated, and blend for a few seconds more, or until desired consistency. Split the mixture into two glasses. Garnish with raspberries or other fruit as desired. Enjoy!

ice cream cocktail recipes

 

S’MORES STOUT SHAKE

Pipeworks Brewing, Chicago, IL
By Brianna Gunter, Cicerone Certified Beer Server and Mixologist on behalf of Tavour.com
(Makes 2 cocktails)

Ingredients:
3 generous scoops of vanilla ice cream
2 scoops of chocolate ice cream
1 tbsp cocoa powder
6 graham crackers
16 oz Milk Stout (Suggested: 1 can of Pipeworks Fluffo Sando)
Marshmallow fluff
Chocolate chips/chunks, plus additional graham crackers optional for garnish

Directions:

Pour the beer in a glass and set aside. Add the ice cream and cocoa powder to a blender. Crumble up the graham crackers and add those, as well. Add two spoonfuls of marshmallow fluff and blend until ingredients are evenly distributed. Pour in half the beer and blend for 20 seconds. Next, add the rest of the beer and another spoonful of marshmallow fluff. Bend until mostly smooth (Note: there may be some small chunks of graham cracker, and that’s okay). Divide into glasses, and if desired, top with more marshmallow fluff (or whipped cream!), chocolate chips, and graham crackers.

 

BARREL AGED CHOCOLATE STOUT FLOAT

903 Brewers, Sherman, TX
By Brianna Gunter, Cicerone Certified Beer Server and Mixologist on behalf of Tavour.com

Ingredients:
2 scoops of chocolate ice cream
1 can Barrel Aged Stout (16 oz of Oak Aged Coffee Coconut Sasquatch)
*optional toppings – whipped cream, chocolate syrup, coconut shavings.

Directions:

  • In a tall glass of your choice, add the ice cream first, then carefully pour in the beer.
  • Go slowly to reduce foaming.
  • Keep extra beer on the side to add as needed, or enjoy separately!
  • Top as desired, and you’re good to go!

 

BERRIES AND CREAM WEISS FLOAT

Crane Brewing, Raytown, MO
By Brianna Gunter, Cicerone Certified Beer Server and Mixologist on behalf of Tavour.com

Ingredients:
1 scoop vanilla ice cream of your choice
1 scoop strawberry ice cream
1 can of Fruited Berliner Weiss (12 oz of Crane Brewing’s Berry Weiss)
*optional topping – whipped cream and cherry glaze

Directions:

  • In a tall glass of your choice, add the ice cream first (Note: How you layer the two different flavors is your call).
  • Carefully pour in the beer, going slowly to reduce foaming.
  • Top as desired, and keep any remaining beer on the side to add as needed, or enjoy separately!

ice cream cocktails

MILKSHAKE IPA CREAMSICLE FLOAT

Mountains Walking, Bozeman, MT
By Brianna Gunter, Cicerone Certified Beer Server and Mixologist on behalf of Tavour.com

Ingredients:
1 scoop of vanilla ice cream
1 scoop of orange sherbet
1 can of citrus-forward Milkshake IPA (16 oz. of Mountains Walking’s Opaque Thoughts)
*Optional toppings – whipped cream, orange zest

Directions:

  • In a tall glass of your choice, add the sherbet first, then the vanilla ice cream (because the sherbet is denser, having it on the bottom will allow it more time to meld with the beer).
  • Then, carefully pour in the beer, slowly to reduce foaming.
  • Top as desired, and keep extra beer on the side to add as needed, or enjoy by itself. Cheers!

 

BUTTER PECAN PORTER FLOAT

River North Brewery, Denver, CO
By Brianna Gunter, Cicerone Certified Beer Server and Mixologist on behalf of Tavour.com

Ingredients:
2 scoops of butter pecan ice cream
1 can/bottle of Porter (375 ml of River North’s Midnight Hike)
*Optional toppings – whipped cream, caramel, crushed nuts

Directions:

  • In a tall glass of your choice, add the ice cream first, then carefully pour in the beer, slowly to reduce foaming.
  • Keep any remaining beer on the side to add as needed, or savor it by itself!
  • Top as desired, and enjoy!

 

MINTY PASTRY STOUT FLOAT

Listermann Brewing, Cincinnati, OH
By Brianna Gunter, Cicerone Certified Beer Server and Mixologist on behalf of Tavour.com

Ingredients:
2 scoops of mint chocolate chip ice cream
1 can of Pastry Stout (16 oz Listermann Brewing’s The Works)
*Optional toppings – whipped cream, chocolate syrup, cherry

Directions:

  • In a tall glass of your choice, add the ice cream first, then carefully pour in the beer.
  • Go slowly to reduce foaming.
  • Keep extra beer on the side to add as needed, or sip separately!
  • Top as desired (with the amount of sweet treats in the Pastry Stout, feel free to get creative here).

 

Chocolate Cake Grand Marnier Milkshake

ice cream cocktailIngredients:
2 cups Bailey’s scented chocolate ice cream.
1 1/4oz. Grand Marnier
2/3 cups milk
4TBL Kahlua cacao reduction
1oz. Hazelnut crumbs
1 slice Orange chocolate cake
2oz. Grand Marnier scented whipped cream
1oz. Caramel and milk chocolate pearls as needed. Chocolate decoration

Directions:
Kahlua Cacao Reduction
Take 4 cups of Kahlua and reduce to 1cup.
Add 1/2 cup of Maracaibo 65% Clasificado Cacao chips.

Bailey’s Scented Ice Cream
4 cups heavy whipping cream
2 cups half and half
1 2/3 cup sugar
4 cups Maracaibo 65% Cacao powder
4 oz Bailey’s
+5 liters of liquid nitrogen

Method:
Whip all ingredients in a mixer until sugar has dissolved and all ingredients are well incorporated. Pour in liquid nitrogen in small batches until a thick ice cream has formed.

For the cocktail, Blend ice cream with milk and Grand Marnier until creamy consistency. Decorate glass with Kahlua cacao reduction and hazelnut crumbs. Add milkshake. Top with cake and whipped cream. Garnish with chocolate pearls and chocolate decoration.

 

Brandy Alexander

Ingredients:
1 oz. Torres 30 cognac
2 oz. Maracaibo 65% creme de cacao

Directions:
Take 1/2 oz. Maracaibo 65% cacao with 1 1/2 oz. cream and 1 oz. Kahlua reduction and sous vide at 88 F for 30 minutes. Chill and reserve. Mix cognac with cacao cream, and serve preferably chilled. Garnish with chocolate truffles.