So you’ve unlocked the deluxe world of alcohol ice cream. If self-pampering was in the form of a drink, this is like a trip to the spa. Pampering yourself or someone else? Take it a step further by lathering them (or yourself) with love with one of these recipes we’ve prepared with the Mix:Impossible to turn your favourite drink or dessert into artisan alcoholic ice cream. The only rule is: you must resist the urge to eat it all before it’s fully frozen.
The best thing about the instant ice cream mix is the room for experimentation and creativity it gives you if you like going crazy. We suggest some ways we like to have each of the recipes, but you can also mix and match. With recipes perfect for a hot summer day morning and others perfect for a cosy winter night in with friends, they’re all takes with a twist or two as easy to prepare as your go-to cocktail. The most important thing to keep in mind is whatever liquid base you’re using, be it any kind of milk, juice, or water, it needs to be ice cold. But that won’t stop the ice cream from melting your heart.
Sangria Ice Cream
It’s a beautiful thing when wine and ice cream come together so seamlessly. Because sangria is a festive drink (no wonder it feels like a party in a sip), the ice cream version of it is a festivity on its own. The proof is in the scoop. Pump up your usual sangria mix into a frozen delight if you’re making this for a gathering, and you’ll find it won’t only be wine and ice cream that will go together this seamlessly. It’s a wine-down, all-fruit party, and everyone’s invited.
375 ml (1.5 cups) red wine
1 cup orange pomegranate juice
Fresh mint for garnish
- Start by chopping your fruit – your peach, apples, and one of the oranges – preferably into small fun-size bites scoopable into a spoonful of ice cream.
- Squeeze the juice of the other orange and add it to your chopped fruit.
- In a separate bowl, mix your Mix:Impossible with the sangria fruit mix.
- Add the wine and mix with an electric mixer for 5 minutes.
- Wipe the sweat off your forehead.
- Pour your mix into your serving bowl of choice and freeze for 6+ hours.
How we like to have it: If you like, you could leave the fruits out of the mixture you’re going to freeze and add them to the ice cream later. Having friends over? Divide the mixture into small bowls or cups to put into the freezer, or one large bowl to scoop out of. Finish off your sangria ice cream with a garnish of fresh mint for some of that extra ‘hoof’ cooling effect.
This recipe is the alcoholic ice cream equivalent of meeting a new person that you feel like you’ve known your entire life. It’s one of those words where, upon hearing, you can already feel the taste of the sensational pineapple-coconut combo in your mouth. The cold, refreshingly sweet burst and the tangy rum finish will always linger. Makes us feel like it’s never even been a drink, just always been ice cream all along. Wait, wasn’t it?
125 ml (0.5 cups) rum
1 cup pineapple slices
250 ml (1 cup) coconut milk
250 ml (1 cup) pineapple juice
¼ cup coconut pieces
Pineapples, coconut, and cream for garnish
- Make some noise: throw your pineapple slices in the blender. This should be your pineapple juice.
- In a bowl, add the coconut milk, rum, and half of your Mix:Impossible and mix electrically.
- Add to that your fresh, homemade pineapple juice, coconut pieces, and remaining Mix:Impossible and continue mixing. You’re doing amazing, sweetie.
- Freeze your mixture for 6+ hours.
How we like to have it: Obviously in those fancy piña colada cups. Sprinkle some coconut and a couple pieces of pineapple. Finish off with some cream. Take the next flight to Puerto Rico. (Whenever that may be.)
For those who love the thrill. For those who love going against the tide. In this case, the tide is a tub of Redbull vodka ice cream, creamy and zingy, with your spoon ever-so-softly surfing (against the tub tide of course, for the sake of this analogy) to yield a bite-size scoop of sensation and flavour, both equally powerful. You know how things give you a ‘kick’? This is if kick were an ice cream flavour.
125 (0.5 cups) vodka
500 ml (2 cups) Redbull
- Take a sip of Redbull to brace yourself.
- Whip your Redbull, vodka, the juice of a lemon, and your Mix:Impossible together in an electric mixer.
- Freeze your mixture for 6+ hours.
How we like to have it: This recipe makes for perfect ice lollies. If you’ve got lolly moulds (or if you want to get creative using anything else), fill them with the mixture before hitting the freezer.
White Wine Chocolate
There’s something very warm about how cold ice cream is, and white wine was the only thing missing. For this one, we’re envisioning a chilly winter evening and you’re cuddled up at home with family, friends, a loved one, your pet, or even just you and your blanket with a comfortable Netflix show on. In the land of alcohol ice cream, wine and chocolate go SO well together, they’re happily married.
375 ml (1.5 cups) white wine
250 ml (1 cup) milk
0.5 cups chocolate chips
1 tbsp cooking oil
- Mix your white wine, milk, and Mix:Impossible in an electric mixer.
- Leave your mixture to freeze for 6+ hours.
- As you approach the end of the freezing duration, prepare your chocolate. Melt the chocolate chips with cooking oil until it’s in liquid form and let it cool.
- Take your ice cream out of the freezer and cover it in the chocolate. Put it the covered ice cream back in the freezer till the chocolate freezes.
How we like to have it: Besides experimenting with the ice cream-chocolate couple and possibly letting the melted chocolate warm to drizzle over the ice cream (we call this the Gemini of desserts), this goes great as small pops. Take pampering yourself with the dessert version of a nice, cold glass of wine a step further by freezing your mixture in small moulds and dipping the ice cream in the chocolate before putting it back in the freezer.
As mystic as its name, the Black Forest has a marvelous history. Deep in the midst of the Black Forest mountain range that lies in southwestern Germany, the region’s speciality liquor is distilled from tart cherries. The dessert became loved for the distinctive cherry pit flavour the alcohol provided. This alcohol ice cream recipe recreates everything you normally love about the Black Forest; a spoonful is enough to teleport you to the mountain range itself.
125 (0.5 cups) brandy
500 ml (2 cups) milk
0.5 cups cherries
Cream and cherries for garnish
- For optimum flavour (and pleasure), soak the cherries in brandy for 24 hours prior to preparing your mixture.
- Once you’re ready, strain the brandy and add it to your Mix:Impossible.
- Add the milk. Whip your mixture in an electric mixer.
- Add the brandy-dripping cherries and freeze your mixture.
How we like to have it: If you’re going to be having brandy Forêt Noire ice cream, you’ve got to set the mood. The mood: a tall, sexy martini glass, some cream, and a cherry on top.
Brownies fudge as alcoholic ice cream? Yes, please. This is the crème de la crème of homemade recipes, and as much as store-brought brownies would work, we prefer homey and fresh so you don’t miss out on their smell straight from the oven.
125 (0.5 cups) whiskey
500 ml (2 cups) milk
- Whip the Mix:Impossible, whiskey, and milk in an electric mixer and freeze your mixture for 6+ hours.
- Poke and drizzle your brownie pieces with as much whiskey as would tickle your fancy.
- Once you’ve got your ice cream, layer it in between two brownie pieces before you freeze it again.
How we like to have it: In sandwich form. See also: you can sink brownie pieces into your mix before you freeze it. When it’s ready, dig your spoon into layered ice cream-brownie goodness for a big bite of the best of both worlds.
Salted Caramel Beer
Alcoholic ice cream so good it’s as chuggable as the drink itself. So good you also don’t want to finish it so fast (but also no one wants a brain freeze), so this is the perfect ice cream recipe to socialize over if you’re going to invite friends for lunch or dinner.
500 ml (2 cups) beer
125 ml (0.5 cups) ice, crushed
Cream and caramel sauce for garnish
- Mix your Mix:Impossible, beer, ice, and 2 pinches of sea salt together in an electric mixer and freeze your mixture for 6+ hours. That’s it. It’s this easy.
- Drizzle your ice cream for however much you want of cream and caramel sauce.
How we like to have it: Yes, the feeling of having a Stella in one’s hand is unparalleled, but there’s something about good old beer pitchers. Grab yourself a pint of salted caramel beer ice cream in a pitcher - extra creativity points for pairing it with a few Werther’s Originals if you’ve got a pack lying around somewhere. You heard it here first.
In Italian, the word ‘tiramisu’ means “pick me up” or “cheer me up”, and we think that’s beautiful. Its ice cream counterpart stays true to that meaning and does as much, if not more, to cheer you up.
125 ml (0.5 cups) brandy
500 ml (2 cups) milk with Nescafe
Cocoa for garnish
- First, you’re going to want to prepare Nescafe with milk for your base liquid.
- Whip the brandy, Mix:Impossible, Nescafe milk, and cream cheese or mascarpone using an electric whisk.
- In a separate bowl, soak the lady fingers in Baileys. (This is where it gets tempting to lick your own fingers.)
- Once the lady fingers have gotten enough alone time with the Baileys, layer them down on the cups or bowls you will use to freeze your ice cream.
- Pour your mixture over the soaked lady fingers and freeze for 6+ hours.
How we like to have it: We hate to be obvious, but sifted cocoa on top is a brilliant complement. Would it be tiramisu otherwise?
Caramel whiskey ice cream just makes a lot of sense. It’s the best thing to happen to whiskey since, well, whiskey. You even have permission to take this recipe as your own to pose as the alcohol and ice cream connoisseur. We promise we won’t tell your friends.
125 (0.5 cups) whiskey
500 ml (2 cups) milk
- Whisk your Mix:Impossible, the whiskey, and milk in an electric mixer.
- Freeze mixture for 6+ hours.
- Celebrate how easy this was.
How we like to have it: On the rocks, of course.