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Entertaining
8 Creamy Cocktails for Ice Cream Fanatics

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While we’re known to pour whiskey directly into Ben and Jerry’s cartons and spike chocolate sundae sauce with rum, cocktails that feature ice cream as the star ingredient satisfy our craving for the frozen treat like no other. Whether the two are blended in a milkshake or constructed like a float, ice cream and alcohol are simply a match made in heaven. If you too scream for ice cream at all times of the day, these are the sweet, sticky, satisfying cocktails for you.

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The classic root beer float is hard to top, but this boozy version from Erin Sullivan of NYC’s The Third Man takes it to the next level. In addition to the traditional blend of vanilla ice cream and root beer, this cocktail uses a heavy pour of Jägermeister for deeper black licorice notes that play with the flavor of sassafras and make it taste even more like an old fashioned soda fountain treat.

The Essentials

Jägermeister
root beer
vanilla ice cream
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Creamy, decadent horchata doesn’t typically call for ice cream, which makes this version even more indulgent. Created by Nacho Jimenez and Eben Freeman of New York City’s Ghost Donkey, this twist on the Mexican dessert uses brandy, cajeta (Mexican dulce de leche), and horchata-flavored ice cream, all served over crushed ice. The resulting blend is rich and caramelly with a spiced cinnamon goodness.

The Essentials

brandy
Horchata Ice Cream
Cajeta
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Girl Scout cookie fanatics will love this cocktail that combines the flavors of the chocolate mint cookie with sweet vanilla ice cream. Vodka, creme de cacao and bracing Fernet Branca Menta spike the mix, and dark chocolate adds bittersweet richness. Garnish with a sprig of fresh mint and, if you have a spare box from last cookie season, a frozen Thin Mint cookie.

The Essentials

vodka
Branca Menta
vanilla ice cream
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We love frosé as much as the next thirsty millennial, but this ice cream treat from Allison Kave of Brooklyn’s Butter & Scotch is definitely our preferred refresher come dessert time. Dry rosé wine and citrusy Aperol top scoops of strawberry ice cream, and a spritz of seltzer makes it fizzy. It’s sweet, but not too sweet, and it’s our favorite way to drink pink.

The Essentials

Rosé
Aperol
Ice Cream
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Fernet is one of the most divisive liqueurs there is, but one way to convert haters is to mix it with heaps of ice cream. Inspired by a classic Coke float, this cocktail from Marianna Reynolds of Chicago’s El Che Bar uses Mexican Coca-Cola—for a more natural flavor than it’s corn syrup-laden American counterpart—vanilla ice cream, a dollop of fruit compote and some candied almonds to top. It’s bound to turn Fernet-phobes into obsessives.

The Essentials

vanilla ice cream
Fernet
Mexican Coca-Cola
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If your idea of an ice cream sundae is a full banana split with all the works, you need this spiked milkshake in your life. Created by Jonah Dill-D’Ascoli and Alon Langleib of B&B Winepub in NYC, this shake features banana-toffee ice cream, milk, sliced bananas, toffee crunch, walnuts and whipped cream—all spiked with Hennessy, for extra baller status. Drink one for dessert, or pair it with burgers and fries.

The Essentials

Hennessy
Banana Toffee ice cream
Milk
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Prepare for major childhood nostalgia overload. This cocktail tastes exactly like Dunkaroos, the Lamborghini of lunchroom snacks. You can’t get real Dunkaroos in America anymore because the General Mills executives have no souls, but you can recreate those flavors by mixing white rum with ice cream and rimming the sundae glass in vanilla frosting and rainbow sprinkles. We really recommend smuggling in the real deal cookies from Canada, though, so you can actually dunk them in the boozy drink.  

The Essentials

White rum
ice cream
rainbow sprinkles
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OK, so this drink doesn’t actually contain any ice cream, but we promise it tastes just like the real thing. For those times that you don’t want to drink an entire glassful of ice cream and booze (though we’ve yet to happen upon one of those times), indulge in this elegant cocktail instead. Dark rum gets shaken with chocolate vodka, creme de cacao and Kahlúa, along with a dash of vanilla extract and egg whites for creamy froth. The result is akin to a coupe of melted chocolate ice cream in the best possible way.

The Essentials

Dark Rum
creme de cacao
Egg Whites

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