The sounds of the ice cream truck passing by will turn anyone into a kid again. We are well on our way into the scorching summer months and keeping cool is a must. A cool, refreshing cocktail may hit the spot and cool you down, but why not take things a step further with a treat that everyone will love? Ice cream pops and slushies aren’t just for kids anymore. Enjoy those endless summer days and nights with these boozy ice cream and slushy recipes!
Irish Whiskey Ice Cream
1 ½ cups cold heavy cream
½ cup cold milk
½ cup sugar
1 packet of gelatin
1/3 cup Irish whiskey
½ tsp. vanilla extract
Mix the cream and milk together with the sugar. Stir to completely dissolve the sugar. Sprinkle the gelatin over 1/4 cup of cold water. Let sit one minute. Then pour 1/4 cup of boiling water over that and stir to completely dissolve the gelatin. Pour the gelatin into the cream mixture and stir. Refrigerate the mix until cold, about 2 hours.
Pour the mixture into your ice cream machine and process according to directions. When the ice cream is starting to look firm, pour in the whiskey and the vanilla. This will thin out the mixture again. Let the ice cream churn until it is thickened again. Spread the soft ice cream in a loaf pan and freeze until firm.
Watermelon Margarita Popsicles
4-5 cups diced watermelon, seedless (about ½ small watermelon)
¼ cup tequila
2 tbsp. Triple Sec
3 tbsp. mint simple syrup
1 tbsp. lime juice
Puree watermelon in food processor or blender. Add tequila, Cointreau, simple syrup and lime juice. Taste and add more simple syrup or lime if needed. Pour into popsicle mold. Insert sticks and freeze
Rum and coke Ice Pops
2 cups coke
⅓ cup rum
Let the coke go flat before using so there are no air bubbles in the pops. Add the rum and coke to a pitcher. Stir to mix well. Using a funnel, pour the mixture into small plastic zip ice pop pouches and freeze overnight.
Blood Orange & Campari Ice Cream
½ cup of freshly pressed blood orange juice
1 ¼ cups powdered sugar
2 tbsp. Campari
2 cups heavy cream
Combine the blood orange juice and the powdered sugar in a bowl, and whisk until sugar has dissolved. If you’re only making one version, either with or without alcohol, use a large bowl. If making two versions, divide the mixture between two bowls. Add Campari to one bowl, and one cup of cream to each bowl. Softly whip the cream mixture until smooth but not stiff. Spoon into containers and freeze overnight.
1 750 ml bottle rosé
½ cup sugar
½ cup water
8 oz. strawberries, hulled, quartered
2½ oz. fresh lemon juice
1 cup ice
Pour the wine into a large (13 x 9 or larger) sheet pan and freeze for at least 6 hours. Bring the water to a boil. Add the sugar, reduce the heat to low, and stir until all of the sugar is dissolved.
Add the strawberries to the water/sugar, and stir. Let the mixture sit for around 30 minutes to infuse the simple syrup with the flavor of the strawberries.
Strain the strawberry syrup through a sieve. Save the strained strawberries to put on some ice cream later. Chill the syrup for 30 minutes, and add 3 ounces of strawberry syrup, 2½ ounces lemon juice, 1 cup of ice, and the frozen wine to a blender and blend until smooth.