How To Make It Work

Let’s be honest: it’s hot. Not “I’ll just crack a window” hot—melt-your-face, question-your-life-choices, stick-to-your-chair hot. The kind of heat where even your iced coffee sweats. The kind where you stop caring what the neighbors think and walk around the house holding a frozen bag of peas to your neck. And while popsicles are cute and all, you deserve better. You deserve something cold, creamy, and—let’s be real—just a little bit alcoholic.

Enter boozy ice cream.

Yes, it’s a real thing. No, you don’t need a culinary degree or a $500 ice cream maker to pull it off. In fact, making alcohol-infused ice cream at home is easier than you think, and it might just be the ultimate adult antidote to summer’s relentless assault. It’s dessert, it’s a drink, it’s an excuse to invite your friends over and pretend you’re hosting a fancy “tasting” instead of just trying to survive July.

But before you go dumping tequila into your vanilla base like it’s Cinco de Mayo in a blender, there are some things you need to know. Because while booze and ice cream can be best friends, they don’t always play nicely if the ratios are off. Too much alcohol and your dreamy dessert turns into a sad, semi-frozen slush. Too little and, well… what’s the point?

Let’s talk about how to strike that perfect balance—one scoop at a time.

Wait… Can You Really Put Alcohol in Ice Cream?

Yes, you can! And you should. Alcohol doesn’t just add flavor; it also softens the texture, giving ice cream that luscious scoopability. But here’s the catch: too much alcohol and your ice cream won’t freeze properly. You’ll end up with boozy slush, which may be great for daiquiris but not for dessert.

The key is balance. Alcohol lowers the freezing point of your base, so you have to use it sparingly—or get clever about how you add it.

The Golden Ratio: How Much Alcohol Is Too Much?

Generally, you don’t want more than 1 to 2 ounces of high-proof liquor per quart of ice cream base. This keeps your dessert from turning into soup while still packing in flavor. Lower-proof liqueurs (like Baileys or coffee liqueur) give you a bit more wiggle room, but even those need a light touch.

If you’re infusing with something potent like whiskey, rum, or gin, go for bold flavors that complement your base: think brown butter bourbon, dark chocolate rum, or gin and lemon zest.

A custard-style base (aka French-style ice cream) made with egg yolks tends to hold up best to alcohol. The extra fat and emulsification from the eggs help stabilize everything, making it easier to work with.

Not into eggs? No problem. You can use a Philadelphia-style base (no eggs, just cream and sugar), but you may need to be extra cautious with your pour.

How to Add the Booze

Timing matters. Add your alcohol after the base is cooked and cooled but before churning. Stir it in gently and evenly so it distributes well.

If you’re using mix-ins like chocolate chips, cookie chunks, or caramel swirls, wait until the last few minutes of churning to add them. Just be warned: high-proof mix-ins (like brandy-soaked cherries) will further soften your final product, so measure with care.

Five Boozy Flavor Ideas to Try

1. Bourbon Vanilla Bean – Classic custard base with a splash of good bourbon and real vanilla bean.
2. Mint Mojito – Rum-infused cream with fresh mint and a hint of lime zest.
3. Irish Coffee – Baileys, espresso, and a pinch of salt in a velvety base.
4. Tequila Mango Chili – Pureed mango, a touch of blanco tequila, and a whisper of chili heat.
5. Amaretto Cherry Swirl – Almond liqueur-laced ice cream with ribbons of cherry compote.

Boozy Ice Cream Tips

• Use full-fat dairy. This is not the place for skim milk.
• Chill your base thoroughly before churning.
• Don’t go wild with the booze. Subtlety is your friend.
• Store it in the coldest part of your freezer, and expect a slightly softer texture than traditional ice cream.

Ice Cream Cocktails – Yes, They’re a Thing

If you’re not quite ready to make a pint of boozy ice cream you can still bring a little ice cream onto your cocktail game.

Cocktails with ice cream are a decadent, grown-up way to cool off and indulge at the same time. Think of them as dessert with a kick: creamy, cold, and spiked just enough to make things interesting. Classic combos like a bourbon vanilla milkshake or a coffee liqueur affogato are just the beginning.

You can blend mezcal with chocolate ice cream for a smoky twist, or pour a shot of amaretto over cherry gelato for a rich, spoonable nightcap. The key is balancing sweetness and booze so the drink doesn’t taste like something you’d serve at a kid’s birthday party—unless the parents need it more.

Here are a few worth trying:

Mash & Mallow Affogato

Ingredients:

• 1.5 oz Mash & Mallow
• Cinnamon Roll Ice Cream: 2 large scoops (about ½ cup each)
• 1.5 oz Espresso, freshly brewed
• 2 graham crackers, finely crushed

Directions:

Spread out the crushed graham crackers on a small, shallow plate. Lightly moisten the rim of your clear glass cup (use water, honey, or a bit of Mash & Mallow). Dip the moistened rim into the graham cracker crumble, ensuring an even coating. Set the glass aside. Place two large scoops of Cinnamon Roll Ice Cream into the prepared glass. Pour Mash & Mallow over the ice cream. Brew a fresh shot of espresso and immediately pour it over the ice cream and Mash & Mallow mixture. The hot espresso will slightly melt the ice cream, creating a rich and creamy blend.

Skrewball Mudslide

Ingredients:

• 2 ¼ parts Skrewball Peanut Butter Whiskey
• ¾ parts Coffee Liqueur
• ¾ parts Irish Cream Liqueur
• 1 Scoop Vanilla Ice Cream
• 3 parts Ice

Directions:

Pour all ingredients into a blender. Blend and pour into a glass drizzled with chocolate syrup