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What could be better than ice cream on a hot summer day? Only cocktails with ice cream, alcoholic, of course. Ice cream, by the way, is an excellent ingredient for cocktails and should be present in every bar, as well as a special spoon that helps to form smooth and beautiful balls. In most cases, a cold treat goes into milkshakes, but it also goes well with some alcoholic drinks. Perhaps the best of them is Baileys, which you can cook at home.
Council: before forming a ball of ice cream with a special spoon, first place it in water, preferably warm – it will be much easier to get a ball and it will turn out perfectly even.
As for non-alcoholic milkshakes with ice cream, try the following recipe: in a blender, beat 100-150 ml of milk, 50 ml of cream, 50 g of ice cream and any fillers. As fillers, you can use various syrups (about 30-50 ml), fruits (it turns out very tasty with a banana or frozen strawberries), nuts (try mixing hazelnuts, cashews and pine nuts). Everything is easier with alcohol.
Alcoholic cocktails with ice cream
Rum ice cream (blend)
Ingredients:
- 50 ml dark rum;
- 150 g vanilla ice cream;
- 5 g grated chocolate.
Preparation: Fill the rocks tightly with ice cream to the top and transfer it to a blender. Add dark rum to blender and blend. Pour the cocktail into a rocks glass filled with ice and garnish with chocolate chips.
Tasty morsel (shake)
Ingredients:
- Xnumx gin ml;
- 20 ml of sherry;
- 30 ml vanilla ice cream;
- 5 g chocolate chips.
Preparation: put in a shaker 2 tbsp. spoons of ice cream, pour sherry and gin. Shake well and strain into a pre-chilled cocktail glass. Decorate the cocktail with chocolate chips.
Creamy whiskey (blend)
Ingredients:
- 50 ml scotch whiskey;
- 10 ml sugar syrup;
- 150 g vanilla ice cream;
- 12 ml cream (33%);
- 10 g chocolate chips.
Preparation: In a blender, beat vanilla ice cream, cream, whiskey and sugar syrup. Pour the drink into a cocktail glass filled with crushed ice and garnish with chocolate chips.
Solar dream (blend)
Ingredients:
- 30 ml of orange liquor;
- 20 ml peach syrup;
- 100 ml orange juice;
- 50 ml vanilla ice cream;
- 10 g lemon;
- 1 g mint.
Preparation: Blend ice cream, orange liqueur and juice, peach syrup in a blender with a little ice. Pour into a hurricane glass and garnish with lemon zest and mint leaf.
Sorbet cocktails and recipes thereof
Sorbet, also known as sorbet, is a frozen dessert made from sugar syrup and fruit puree/juice. Sometimes wines or champagnes are used instead of fruit filling. Basically, it’s popsicles. To prepare sorbet, you need to boil sugar syrup and add fruit puree or juice to it. After that, the sorbet is placed in the freezer for freezing, during which the dessert is mixed several times so that large ice crystals do not form. Sorbet cocktails are in high demand, especially in summer.
Harvey Ball Banger
Ingredients:
- 15 ml of vodka;
- 15 ml Galliano;
- 30 ml orange sorbet;
- 30 g orange.
Preparation: Place 1 scoop of orange sorbet in a chilled cocktail glass. Pour 15 ml of vodka and 15 ml of Galliano vanilla liqueur on top. Serve the cocktail with two orange mugs and a spoon.
To make orange sorbet we need:
- 320 ml fresh orange juice;
- ½ medium lemon;
- 100 grams of sugar;
- 100 ml of water;
- 1 egg white.
We cook as follows: First you need to boil the sugar syrup. To do this, put the water on the fire and pour sugar into it, as the water heats up, stir it constantly until the sugar is completely dissolved. Bring the syrup to a boil and simmer for 5 minutes, constantly removing the foam with a slotted spoon. Cool the resulting syrup, add orange juice and lemon juice to it. The resulting mixture must be mixed well, poured into a plastic mold and sent to the freezer. When the dessert is frozen, you need to beat the white of one egg and add to the sorbet, mixing it well. For several hours, the dessert should be constantly stirred, approximately 2-3 times per hour.
Chapurin (build)
Ingredients:
- 70 ml of dry champagne;
- 80 g lime sorbet.
Preparation: Place a large scoop of lime sorbet into a chilled flute (champagne) glass. Carefully pour in the dry sparkling wine and stir with a bar spoon.
Lime sorbet can be prepared according to the previous recipe, just use lime juice in the right amount instead of orange and lemon juice. And the next cocktail for teetotalers.
Apple lemonade in a jug
Ingredients:
- 500 ml soda;
- 150 g apple sorbet;
- 40 g lime;
- 30 g green apple;
- 10 g cane sugar.
Preparation: 2/3 fill pitcher with ice. Muddle the cane sugar (1,5 teaspoons) and the chopped lime half in a shaker. Add 3 scoops of apple sorbet and ice to a shaker and shake well. Pour the resulting mass through the strainer into a jug and add soda to the top. Stir the resulting cocktail with a bar spoon and garnish with green apple slices. One such jug is enough for 4 servings.
To make apple sorbet we need:
- 4 apple;
- 1 ¼ cups of water;
- 1 ¼ cups of sugar;
- 1 lemon.
Let’s cook like this: first squeeze the juice from the lemon. Wash the apples well and cut into 4 parts, after cutting out the core. Put the apples in a freezer mold, pour over them with lemon juice, mix well and put in the freezer for at least 7 hours. Then you need to prepare sugar syrup (see technology above), add frozen apples to it and send it all to a blender, where you need to quickly beat the resulting mass. We place the resulting puree with syrup in a freezer mold and send it to the freezer for 6 hours. Every hour the sorbet should be well mixed.
That’s all. We hope these recipes will help you pass another hot summer day, which, by the way, is not so much left.
PS Cocktails with ice cream can also be coffee, which is quite logical. The easiest way to prepare the following coffee drink: put 2 scoops of ice cream in an Irish glass and pour a shot of espresso with water on top. You can also add caramel or chocolate syrup to such a cocktail.