How to Make Alcoholic Ice Cream: Boozy Ice Cream Recipes

How To Make Alcoholic Ice Cream: Boozy Ice Cream Recipes

Try this 4 crazy recipes for boozy ice cream you can make by yourself at home.

Alcoholic Ice Cream Recipes


1Vanilla Vodka Ice Cream

Ingredients

200g butter
300 ml milk 3%
500 ml cream cheese 38%
2 vanilla sticks
250 ml of vodka
12 egg yolks
600 grams of white sugar

Instructions:

In a medium saucepan Melt the butter and add the milk, sweet cream cheese, vanilla sticks, and vodka. Bring almost to a boil, remove from heat and drain. In a separate bowl, whip the egg yolks with the sugar. When whipped airy enough, gradually add the mixture to the pot and mix until blended. Transfer to a box and store in the freezer for at least 24 hours.

Vanilla Vodka Ice Cream

2Rum Ice Cream and Salty Popcorn

Ingredients

200g Butter
300 ml Milk 3%
500 ml Cream Cheese 38%
Bag of popcorn (recommended: microwave popcorn)
250 ml high-quality rum
1 teaspoon salt
12 egg yolks
600 grams of organic cane sugar

Instructions:

In a medium saucepan Melt the butter and add the milk, cream, popcorn, rum, and salt. Just before a boil remove from the fire. In a separate bowl, whip the egg yolks with the sugar. When whipped airy enough, gradually add the mixture to the pot and mix until blended. Transfer to a box and store in the freezer for at least 24 hours.

Rum Ice Cream and Salty Popcorn

3Jameson Ice Cream and Cocoa

Ingredients

200g Butter
300 ml Milk 3%
500 ml Cream Cheese 38%
2 tablespoons finely ground cocoa
250 ml Jameson Black Barrel Reserve
12 egg yolks
600 grams of sugar

Instructions:

In a medium saucepan Melt the butter and add the milk, cream, cocoa, Jameson, and sugar. Just before a boil remove from the fire. In a separate bowl, whip the egg yolks with the sugar. When whipped airy enough, gradually add the mixture to the pot and mix until blended. Transfer to a box and store in the freezer for at least 24 hours.

Jameson Ice Cream and Cocoa


4Dulce De Leche and Tequila Ice Cream

Ingredients

200g Butter
300 ml Milk 3%
150ml Coffee
500 ml Cream Cheese 38%
200 ml tequila Anieho
100ml dry sherry Palo Cortado
1 teaspoon salt
2 tablespoons of Dulce de leche
12 egg yolks
600 grams of sugar

Instructions:

In a medium saucepan melt the butter and add the milk, cream, tequila, coffee, dry sherry, salt, and the Dulce de leche. Just before a boil remove from the fire. In a separate bowl, whip the egg yolks with the sugar. When whipped airy enough, gradually add the mixture to the pot and mix until blended. Transfer to a box and store in the freezer for at least 24 hours.

Dulce De Leche and Tequila Ice Cream