Find out 15 of the best boozy ice cream cocktail recipes that will cool you in the hot summer days and nights. What could be better than having a cold drink after a long hot day? If you want to have some fun or if you plan to throw a party despite the summer heat, then these icy alcoholic cocktails will be very welcome! You do not need to be an experienced bartender to prepare them – these summer cocktails recipes are easy to prepare by everyone.
Boozy ice cream cocktail recipes – the best choice for your summer party
Cocktails are fashionable and new drinks and various ingredients are constantly being invented. Do not be afraid to try and do something for your guests and for yourself. A mixture of tastes and aromas, sweetness and bitterness, brightness and lightness – all this is so close in spirit to summer. What is the essence of a cocktail? To select and mix its components in such a way that a new and harmonious taste is obtained. There is no need to have a huge assortment of ingredients. The maximum you need is five or six and you can experiment boldly to find the best combination to your taste.
Ice Cream Cocktail Recipes – Vodka and soda float
- 1.5 oz vodka
- 2 scoops Vanilla ice cream
- 0.5 cup Blood Orange sparkling soda
Combine chilled sparkling soda and vodka in a glass.
Make sure you leave some room for the ice cream.
Top with 2 scoops of vanilla ice cream.
Champagne and raspberry ice cream floats
- 750 ml champagne or prosecco
- vanilla ice cream
- Fresh raspberries for garnish
- Raspberry sauce
- 12 ounces frozen raspberries, defrosted
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
In a small saucepan over medium heat add the frozen raspberries and sugar. Stir and mash the raspberries with the back of a spoon until broken up and the raspberries have released their juices. Once the mixture is mostly smooth remove from the heat and stir in the vanilla extract. Press the raspberries through a mesh strainer to remove the seed and pulp. Set aside until cool.
Add a couple spoonfuls of raspberry sauce to the bottom of two flute.
Add some vanilla ice cream on top of the sauce.
Top off each champagne flute with champagne, fresh raspberries and a drizzle of raspberry sauce.
Mango Campari Float
- 1.5 oz Campari
- 1.5 oz Gin
- 1.5 oz Mango Juice
- 6 oz Pineapple Mango Perrier
- 2 scoops ice cream
- 1 tsp chopped candied ginger
- 1 mint leave
- 2 slices orange
Add two slices of orange to the inside of a Collins glass and set aside.
Add Campari, Gin, Mango Juice, and Pineapple Mango Perrier to a mixing glass and stir.
Pour the mixture into the Collins glass and top with 2 scoops of ice cream.
Add the candied ginger and mint leaves for garnish.
Ice Cream Cocktail Recipes – Grasshopper
- 1/3 cup creme de menthe
- 1/3 cup creme de cocoa
- 10 – 15 ice cubes
- 4 cups vanilla ice cream
- Whipped cream, to serve
- extra dash of creme de menthe, to serve
In a large blender, combine liqueurs, ice, and half of the ice cream. Pulse until well blended. Add remaining ice cream, and pulse until creamy.
Pour into four glasses and top with another small dash of creme de menthe.
Add a spoonful of whipped cream and serve.
Frozen Mudslide Recipe
- 2 ounces vanilla vodka
- 2 ounces Kahlua coffee liquor
- 4 ounces Baileys Irish cream
- 2–2 ½ cups ice
- 2 scoops of ice cream
- whipped cream and cocoa powder for serving
Combine all ingredients in a blender except the ice cream. Blend on high for 20-30 seconds until the ice is smooth and the mudslide has thickened.
Pour into glasses, add a scoop of ice cream and a dollop of whipped cream and serve.
Amaro Guinness Float Recipe
- 2 oz Bourbon
- 1 oz Guinness Draught
- 0.75 oz Amaro Ramazzotti
- 0.25 oz Simple Syrup
- 2 dashes Orange Bitters
- Vanilla Ice Cream
- Dark Chocolate, for garnish
Take the ice cream out of the freezer and let it sit for 5-10 minutes to soften.
Add the bourbon, Ramazzotti, simple syrup and bitters in a mixing glass, add ice and stir for 10 seconds.
Strain the chilled mixture into a serving glass and add an ounce of Guinness Draught.
Carefully float a few spoons of slightly melted vanilla ice cream.
Add dark chocolate shavings on top.
White Russian Ice Cream Float
- 2 oz. coffee liqueur
- 2 oz. vodka
- 2 scoops ice cream
Place one small scoop of ice cream into a glass.
Add coffee liqueur and vodka.
Top with another scoop of ice cream and chocolate shavings.
Twist and Shout Shake Recipe
- 2 scoops vanilla ice cream
- 1/2 ounce chocolate syrup
- 1/2 ounce salted caramel syrup
- 1 ounce Bacardi
- 1/2 ounce dark crème de cacao
- 2 ounces Guinness Draught
- Whipped cream, caramel and chocolate syrups, bacon crumbles for garnish
Add the ice cream, chocolate and caramel syrups, spiced rum, crème de cacao, and Guinness in a blender.
Blend until smooth.
Pour into a tall glass and garnish with whipped cream, caramel and chocolate syrups, and a spoonful of extra-crispy bacon crumbles.
The Pink Flamingo Ice Cream Cocktail Recipe
- 1 cup vanilla ice cream
- ¼ cup Bailey’s Irish Cream
- 2 tbsp grenadine syrup, plus more to garnish
- ¼ cup heavy cream, whipped
Blend the vanilla ice cream, Bailey’s Irish Cream and grenadine syrup.
Divide in two glasses and top with whipped cream.
Drizzle with grenadine and serve.
Pineapple Colada Shake Recipe
- 1/4 cup coconut-flavored rum
- 1/2 cup vanilla ice cream
- 1/2 cup canned crushed pineapple
- Ground cinnamon
- Pineapple wedge and maraschino cherry
Place the rum, ice cream and pineapple in a blender. Cover and process for 30 seconds or until blended.
Transfer to a chilled glass.
Sprinkle with cinnamon and garnish with pineapple and a cherry.
Don Pedro Ice Cream Cocktail Recipe
- 450g (1 lb) soft vanilla ice cream
- 120ml (4 fl oz) heavy cream
- 180ml (6fl oz) Amarula (or coffee liqueur, brandy, chocolate liqueur )
- grated chocolate, for garnishing
Put all the ingredients in a blender and blend until smooth.
Pour into glasses and sprinkle the chocolate on top.
Pink Squirrel Ice cream Cocktail Recipe
- 3 ounces creme de noyaux
- 3 ounces white creme de cacao
- 4 – 5 scoops vanilla ice cream
- Sprinkles, for garnish
Rim two glasses with sprinkles and set aside.
In a blender, combine ingredients and blend until smooth and uniform in color.
Pour into rimmed glasses and serve immediately.
Raspberry Gin Fizz Float Recipe
- 1 pint raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- ½ cup chopped mint leaves
- 8 ounces gin
- ¼ cup fresh lime juice
- 24 ounces ginger ale
- Vanilla ice cream
Heat the raspberries, sugar and water in a small saucepan over medium-high heat. Mash the berries while they heat, continuing to cook until a thick consistency, about 10 minutes. Strain the raspberry mixture and refrigerate for 10 minutes.
In a cocktail shaker mix 2 tablespoons of the raspberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon of lime juice and a handful of ice. Shake 5 or 6 times, or until the drink is ice cold.
Strain into a tall glass, top with 6 ounces of ginger ale, and stir gently.
Once all of the drinks are made, top each with a big scoop of vanilla ice cream.
Brandy Alexander Ice Cream Cocktail Recipe
- 3 ounces Brandy
- 2 ounces Kahlua
- 2 ounces ice cream
- dash of cinnamon or nutmeg for garnish
Add ice cream Brandy and Kahlua in a blender.
Blend until smooth and pour into a cocktail glass.
Garnish with a dash of cinnamon or nutmeg.
Salted Caramel Guinness Float
- 2 scoops salted caramel ice cream
- 1 ounce salted caramel Bailey’s Irish cream
- 12 ounces Guinness stout
Scoop the ice cream into a pint glass. Drizzle it with Bailey’s salted caramel.
Pour the Guinness stout over the top.