Now that it’s summer, it’s inevitable that you’re often going to crave a refreshing drink and a delicious frozen treat. Well, we here at DIA say embrace your cravings! Listen to your gut! Don’t keep yourself from enjoying the finer things in life! Treat. Yo. Self!
If we’ve convinced you to indulge, these Delish boozy ice cream recipes are unarguably the best ways to do so. Here are some of the sweetest ways to get yo drink on. Sometimes you can have it all.
How to Make: Piña Colada Nice Cream
4 15 oz. cans cream of coconut, plus coconut water
3 cups chopped pineapple, plus more for garnish
1/4 cup Malibu Rum
Toasted sweetened coconut, for garnish
Flip over cans of cream of coconut and chill in the fridge at least 3 hours, ideally over night. When ready to whip, turn right-side-up and open.
Spoon coconut cream into a large bowl and use a hand mixer to beat until creamy. Set aside.
In a blender, blend pineapple with rum and the reserved coconut water from one can.
Fold pineapple mixture into whipped coconut cream until combined, then transfer to a 9″x5″ baking dish.
Garnish with more pineapple and toasted coconut. Freeze until firm, 4 hours, then serve!
How to Make: Mudslide Ice Cream
2 cups heavy cream
1 14.5 oz. can sweetened condensed milk
1 cup chopped chocolate
1/4 cup hot fudge sauce, plus more for serving
2 tbsp. Kahlúa
2 tbsp. Baileys Irish Cream
In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form, 5 minutes.
Fold in sweetened condensed milk until fully combined, then fold in chocolate, fudge sauce, Kahlúa, and Baileys.
Transfer mixture to a 9″x5″ loaf pan and add one more chocolate swirl on top. Freeze for 5 hours. When ready to serve, let soften 10 minutes. Serve with warm hot fudge.
How to Make: Rosé Sorbet
2 cups rosé, divided
1 1/4 cup sugar
3 cups frozen raspberries
1/2 cup fresh raspberries
Mint, for serving
In a small sauce pan over medium heat, combine 1 cup rosé and sugar. Bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let cool to room temperature.
In a blender. combine frozen raspberries and 1/2 cup roseé syrup. Process until smooth. Taste the mixture, adding more rosé syrup if desired. Pour into a loaf pan, cover with plastic wrap and freeze until firm, about an hour.
To make floats, scoop small portions into champagne flutes and top with more rosé. Add fresh raspberries and a sprig of mint to each glass.
How to Make: Cherry Amaretto Chocolate Chip Ice Cream
1 1/2 cups pitted and halved fresh cherries
3/4 cup milk
1 3/4 cups heavy cream
1/2 cup sugar
Pinch of salt
2 tbsp. Amaretto liqueur
1/3 cup pitted and chopped fresh cherries
1/3 cup dark chocolate chips or chunks
Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan. Heat over medium heat until the mixture begins to steam, then reduce heat to low and allow to sit for 15 minutes. Remove from heat and, using a blender or immersion blender, puree the mixture until smooth. Pour the mixture into a large bowl, preferably one with a pour spout, and stir in remaining cream. Chill until completely cold.
When ready to churn, stir in Amaretto. Freeze in an ice cream maker according to manufacturer’s directions. When the ice cream has finished churning, place in an airtight container and fold in the remaining cherries and chocolate chips. Place is the freezer until completely frozen.