Ice cream + Booze = Perfect Weekend!
There’s something really exciting about taking childhood treats and switching them up. The delicate balance of innocence and cheekiness—of creaminess and booziness—in spirit-drenched ice cream hits a real sweet spot on a sweltering afternoon. What better thing to try this weekend than these recipes for ice cream filled with booze?
BOURBON CHEESECAKE ICE CREAM WITH BERRIES
Ice cream:
- 8 oz cream cheese
- 1/2 cup sour cream
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 2 tbsp bourbon
Berries:
- 2 tbsp butter
- 1/3 cup granulated sugar
- 1 cup mixed berries (blackberries, blueberries, and/or strawberries)
- 1/4 cup bourbon
- 1 1/2 tsp lemon juice
Directions:
To make the ice cream, blend together the cream cheese, sour cream, sugar, heavy cream, milk, vanilla extract and salt until combined using an immersion blender, handheld mixer or regular blender. Chill the base for at least two hours. Stir in the bourbon, and churn according to your ice cream maker’s instructions until you reach your desired consistency. Spread the churned ice cream into a freezer-safe container, and freeze it for at least 4 hours before serving.
To make the berries, melt the butter in a saucepan over low-medium heat, and add the sugar. Stir in the berries and bourbon. Cook, stirring occasionally until the berries soften and the mixture thickens. Add the lemon juice and cook for 1 more minute. Remove from heat and allow the mixture to cool. It will thicken as it cools. Refrigerate until you’re ready to serve the ice cream.
RUM AND GINGER ICE CREAM WITH CHOCOLATE RUM SAUCE
Ice cream:
- 1 cup heavy cream
- 1 tbsp freshly grated ginger
- 8 oz cream cheese
- 1/2 cup sour cream
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 2 tbsp dark rum
- 1/3–1/2 cup chopped candied ginger (optional)
Chocolate sauce:
- 1/2 cup heavy cream
- 2 tbsp light brown sugar
- 6 oz semisweet chocolate, chopped
- 1/4 cup dark rum
- 1 tsp vanilla extract
Directions:
To make the ice cream, heat the heavy cream in a saucepan until it simmers. Add the ginger and remove from heat. Let the ginger steep for at least 10 minutes. Strain out the ginger, and let the cream cool to room temperature. Blend together the ginger-infused cream, cream cheese, sour cream, sugar, milk, vanilla extract, and salt until combined using an immersion blender, handheld mixer, or regular blender.
Chill the base for at least two hours. Stir in the rum, and churn according to your ice cream maker’s instructions until you reach your desired consistency. (If you’re using the candied ginger, add it in the last minute of churning.) Spread the churned ice cream into a freezer-safe container, and freeze it for at least 4 hours before serving.
To make the chocolate sauce, heat the cream with the light brown sugar in a small saucepan until the sugar dissolves and the cream just starts to bubble. Place the chocolate in a heatproof bowl, and pour the hot cream over the chocolate. Whisk until smooth. Add the rum and vanilla extract, and whisk until combined. Serve over ice cream. Store leftover chocolate sauce in the refrigerator in an airtight container.
