FOOD

Ice Cream Drinks 4 Ways

Orange creamsicles are great, but so are these other ice cream drinks with flavors of strawberry, coconut, chocolate and more.

FOOD

Ice Cream Drinks 4 Ways

Orange creamsicles are great, but so are these other ice cream drinks with flavors of strawberry, coconut, chocolate and more.

Ingredients

Strawberry Puree

  • 10 ounces fresh or frozen whole strawberries, defrosted
  • 1/4 cup granulated sugar
  • 4 ounces limoncello

Rim

  • 3 tablespoons freeze-dried strawberries
  • 1 tablespoon granulated sugar
  • 1/2 lemon, zested

Vanilla-Lemon Puree

  • 2 cups ice
  • 1 cup vanilla ice cream
  • 1/4 cup lemon sorbet
  • Strawberry shortcake bar (optional)

Steps

Strawberry Puree

  1. In a blender, puree the strawberries until smooth. Strain through a sieve into a medium saucepan. Add the sugar and 1/4 cup of water.
  2. Cook on medium-low heat, stirring occasionally, until reduced by half. Turn off the heat.
  3. Add the limoncello and stir to combine. Cool completely and refrigerate.

Rim

  1. In the bowl of a food processor, puree the freeze-dried strawberries into a powder. Pour into a small, shallow bowl. Stir in the sugar and lemon zest.
  2. Using the cut side of the lemon, wet the rims of the serving glasses. Dip in the strawberry sugar. Set aside.

Vanilla-Lemon Puree

  1. In a blender, blend all the ingredients until thick and smooth.
  2. To assemble the cocktail, pour some of the strawberry syrup into the bottom of the prepared glasses.
  3. Pour some vanilla puree on top, only filling the glass halfway, and use a spoon to swirl the strawberry.
  4. Repeat with another layer of strawberry syrup and vanilla. Swirl again.
  5. Submerge a strawberry shortcake bar in the glass, if desired.

Ingredients

  • Red:
  • 1 pound maraschino cherries, without stems, drained and frozen
  • 1 cup watermelon, diced
  • 2 ounces Luxardo cherry liqueur
  • White:
  • 1 cup pineapple coconut ice cream (Haagen-Dazs)
  • 1/4 cup coconut cream
  • 2 ounces Malibu rum with coconut
  • 1 cup ice
  • Blue:
  • 2 cups ice
  • 1 cup blue curacao
  • 1/4 cup whipped topping
  • 2 tablespoons coconut cream

Steps

  1. Blend all of the ingredients for each color/flavor separately.
  2. To serve, pour 1/2 cup of the red mixture into a tall serving glass. Add 1/2 cup of the white mixture and top with 1/2 cup of the blue mixture.

Ingredients

  • For the chocolate syrup:
  • 8 ounces dark chocolate, chopped
  • 6 ounces heavy cream
  • For the rim:
  • 2 packets instant hot chocolate mix
  • For the cocktail:
  • 2 cups chocolate fudge brownie ice cream
  • 1/4 cup half-and-half
  • 2 ounces creme de cacao
  • 2 ounces Frangelico liqueur
  • Whipped topping, for garnish
  • Chocolate shavings or chocolate sprinkles, for garnish

Steps

  1. For the syrup: In a medium bowl set over a saucepan of barely simmering water, melt the chocolate and heavy cream until smooth. Remove from heat and cool to room temperature.
  2. For the rim: Pour the instant hot chocolate mix in a small shallow bowl. Dip the rim of the serving glasses in water and then into the hot chocolate mix to coat. Set aside.
  3. For the cocktail: In a blender, puree the ice cream, half-and-half and liqueurs until smooth.
  4. To assemble the cocktail: Pour chocolate syrup into the bottom of each glass. Top with the boozy chocolate ice cream, whipped topping and chocolate shavings.

Ingredients

  • 1/4 cup granulated sugar
  • 2 cups tangerine juice
  • 1/3 cup Cointreau
  • Zest from 1/2 an orange
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 drop orange food coloring (optional)
  • Splash orange-scented soda water
  • For rim:
  • 1/4 cup granulated sugar
  • Zest of 1/2 an orange
  • 1 orange creamsicle popsicle, to garnish (optional)

Steps

  1. In a medium saucepan over medium-high heat, add the sugar and 1/2 cup of water. Cook for 5 minutes until the sugar is dissolved. Reduce the heat and simmer for 5 more minutes. Remove from heat and allow to cool completely. Add the tangerine juice, Cointreau and orange zest to the simple syrup. Stir to combine.
  2. Pour the spiked tangerine juice into an 8x8 glass baking dish. Freeze for 6 hours to overnight.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks. Add the sugar and whip to just under stiff peaks. If you wish, add 1 small drop of orange food coloring to the whipped cream. Beat on low speed to combine into a swirl.
  4. In a small, shallow bowl, combine the sugar and orange zest. Dip the rim of the serving glass in water, then into the sugar mixture.
  5. Remove the tangerine juice from the freezer and scrape with a fork into a granita. Scoop 1 cup of the granita into a serving glass. Add a splash of orange-scented soda water. Top with a hearty spoonful of the whipped cream. Serve with an orange creamsicle popsicle to make it really dreamy.