15 boozy ice cream cocktail recipes for the hot summer days and nights

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. Strawberry cocktails are ideal for a hot summer day or night!

Ice Cream Cocktail Recipes – Vodka and soda float

Ingredients:

• 1.5 oz vodka
• 2 scoops Vanilla ice cream
• 0.5 cup Blood Orange sparkling soda

Instructions:

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.

Serve immediately.

Champagne and raspberry ice cream floats

Ingredients:

• 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

Instructions:

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

Ingredients:

• 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

Instructions:

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

Ingredients:

• 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

Instructions:

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

Ingredients:

• 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

Instructions:

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

Ingredients:

• 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

Instructions:

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

Ingredients:

• 2 oz. coffee liqueur
• 2 oz. vodka
• 2 scoops ice cream

Instructions:

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

Ingredients:

• 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

Instructions:

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

Ingredients:

• 1 cup vanilla ice cream
• ¼ cup Bailey’s Irish Cream
• 2 tbsp grenadine syrup, plus more to garnish
• ¼ cup heavy cream, whipped

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Instructions:

Put all the ingredients in a blender and blend until smooth.

Pour into glasses and sprinkle the chocolate on top.

Serve immediately!

Pink Squirrel Ice cream Cocktail Recipe

Ingredients:

• 3 ounces creme de noyaux
• 3 ounces white creme de cacao
• 4 – 5 scoops vanilla ice cream
• Sprinkles, for garnish

Instructions:

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

Ingredients:

• 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
• Ice
• Vanilla ice cream

Directions:

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

Ingredients:

• 3 ounces Brandy
• 2 ounces Kahlua
• 2 ounces ice cream
• Ice
• dash of cinnamon or nutmeg for garnish

Instructions:

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

Ingredients:

• 2 scoops salted caramel ice cream
• 1 ounce salted caramel Bailey’s Irish cream
• 12 ounces Guinness stout

Instructions:

Scoop the ice cream into a pint glass. Drizzle it with Bailey’s salted caramel.

Pour the Guinness stout over the top.