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Adult Ice cream drinks

23 years ago

Once, a long time ago, I accidently came across a wondersful web site on hundreds of adult ice cream drinks. Now, when we want to use them at a party, I can't find it. Do any of you know the site or have great recipes of your own?

Comments (14)

Ginger - St Thomas
23 years ago
You'll find several at the site below.

Here is a link that might be useful: Drinks
Ginger - St Thomas
23 years ago
I found another site that had a link to a lot of ice cream drinks but the link didn't work. Here are a few more at the site below. I also had these in some of my cookbooks:
CREME DE MENTHE
1/2 gal. vanilla ice cream
2 oz creme de menthe
1 oz white creme de cacao
1 oz triple sec

Put all ingredients in blender & blend. Serve in stemmed glasses.

BRANDY ALEXANDER
3 oz brandy
3 oz Creme de Cacao
Blender of vanilla ice cream (about 1/2 gallon)

Mix above in blender. Serves 6.

PEPPERMINT TWIST PUNCH
3 qts peppermint ice crema
1 fifth & 1 pin vodka
Thirteen 28 oz bottles 7-UP

Soften ice cream. Combine ice cream w/vodka in 4 gallon punch bowl. Slowly add chilled 7-UP. Stir to blend. Makes 140 punch cups.

RUM BANANA COOLER
3 jiggers creme de banana
3 jiggers light rum
3 cups vanilla ice cream
1 cup milk
1 cup ice cubes
2 whole bananas
Sprinkle of nutmeg, optional

Place all ingredients in blender. Mix until bananas & ice cubes are well blended. Serve in tall glasses. Serves 6.

HOT BUTTERED RUM (Part made ahead)
Rum
1 qt or more vanilla ice cream
One 16 oz pkg light brown sugar
2 cups butter
Cinnamon sticks
Water

Soften & whip butter w/sugar; soften & whip ice cream & combine & whip 2 mixtures together. Return to freezer in freezing container. To serve, heat water to boiling. In a mug put 1 TBL of butter-ice cream mixture, 1 jigger of rum & fill mug with hot water. Use cinnamon sticks as swizzle sticks.

DESSERT DRINK
2 cups vanilla ice cream
1/2 cup cream
1/2 cup cognac
1/2 cup creme de cacao

Place all in blender & blend. Serves 4.

Here is a link that might be useful: Ice cream drinks
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Frozen mango chunks (bought in a bag from freezer section) blended with skim milk in a blender can be just about as thick as ice cream (if you use more of the frozen fruit) or smoothie-like if using more of the skim milk.Usually doesn't need sweetener but if desired one packet of stevia would do the trick. Frozen ripe banana chunks blended with skim milk also provide a lot of creaminess but I don't really eat them any more due to calories. :) I was wondering about the low cal possibilities with the ice cream maker and appreciated everyone's info here. Husband just made a batch with full blown cream and sugar, with coconut flavoring, it was great but these days I'm not interested in anywhere near that much fat or sugar! Had one bite, it was enough :) Lost 20 lbs recently amazingly easily by just not eating overly fat foods and starches, wish I'd done it years ago :) It is surprising how quickly you get used to less fat and added sugar, then when you taste something with all that stuff in it, as I just did, it's like, man, way too much!! (Of course the fruit contains sugar and even skim milk has some, so it is still a dessert but at least it lacks the added fat and sugar.) I've read that some people use guar gum, I'm not sure where to buy that, anyone know? This post was edited by urthcreature on Sun, Aug 17, 14 at 15:30
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Thanks for filling in the gap between the two numbers Annie. Like Annie, I eat foods with raw eggs and prefer my steak and even my hamburgers (which are more risky because when you sear a steak with the inside medium rare, the inside was never exposed directly to external contamination but the some inside of your hamburger was on the outside) medium rare. And I eat raw fish in sushi. So far the only two times I've had food poisoning were when I was on business trips. The more recent time, nothing that I had eaten was a typical suspect so my guess is that the restaurant wasn't careful enough about cross contamination or had an employee not washing hands carefully enough. And we use to make quick eggnog (milk with a raw egg and some vanilla in the blender) for my kids one of whom went through a period as a very picky eater so it was one way to get some protein into his diet at the time. I also keep in mind that it the higher the bacterial load the more likely it is to make you sick. A few salmonella cells in a raw egg that has been kept refrigerated will probably be fought off by my immune system. I wouldn't for instance make eggnog, let it sit on the counter for half a day and then drink it. Just in case (IIRC the likelihood that an egg carries salmonella was something like 1 in 20,000) the egg had salmonella, I don't want to let something with raw egg sit at a danger zone temperature for an extended period of time. Ice cream has an advantage there - you know it has been kept cold since it was made. On the other hand, if I had guests over, I would at least let them know that there was raw egg in something and have an alternative because I think they should be able to make that decision for themselves and who knows who has a compromised immune system. And my son and DIL don't want my granddaughter to be fed food with raw eggs. Since children under 5 have salmonella diagnosed at a higher rate than adults (perhaps because it takes less to get them dangerously dehydrated or because they have less immunity?) that seems to be a sensible precaution. I've put in the link for how to cook eggs enough to kill salmonella while still being able to use them in raw egg recipes. This is a compromise for those who need it. I remember reading that someone tested the pasturized egg whites vs regular egg whites and they didn't whip to as much volume. That link also mentions using acidity to kill salmonella. You have to get the PH down to 4.0. If you make mayo and let it sit for a while before you mix it with something else, that may do it. Just tossing some lemon juice along with the egg into your ice cream mix probably wouldn't because the acidity of the lemon juice would be diluted too much by the other stuff. Here is a link that might be useful: instructions for cooking eggs to use in raw egg recipes
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keithbc
22 years ago
I quit drinking years ago but I remember a great one.
1 1/2 oz gin, dollop of ice cream and 4 (ish) oz. orange crush (is it still around?). Stir and enjoy. It's like an adult ice cream float and (thinking out loud) this just may work with root beer, etc.
Vicki__IL
22 years ago
Well, this site is kind of old, but just came across it. Ginger, your Brandy Alexander and Grasshopper are the same exact recipes that the ExDH and I always used. There's another one we loved also, especially on hot, humid evenings:

PINK SQUIRRELS
3 oz. Creme de Cacao
3 oz. Creme de Almond
Blender of vanilla ice-cream, (not ice-milk)
Blend all ingredients together and enjoy! Tastes like a strawberry milkshake!
littleredhen
22 years ago
I get a really wonderful drink at the TGI Fridays restaurant, called "strawberry shortcake." It is the best drink ever! I forget how they make it exactly, but I think it's van. ice cream, strawberries and maybe rum and amaretto--tastes just like the name. They put a glob of whipped cream on the top too. Man I wish I had one right now! Maybe you could do a search for TGIF drink recipes.
decormania
22 years ago
I found a great coffee/ice cream recipe at a Web site for a small coffee company. It is listed under the 'Coffee Recipes' page. It was delicious!

Here is a link that might be useful: Coffee Ice Cream Drink
MsMagnolia
22 years ago
I don't know if it's still being made, but Hiram Walker used to make a liqueur named "Chocolate Cherry Cordial". It was absolutely wonderful mixed w/vanilla ice cream and put into the blender. To die for! (I also like to add just about any liqueur to ice cream, blend it, and sit back and enjoy!)
hrsylady2
21 years ago
I can't think of any at the moment, but you sure are making me thirsty!
cookingrvc
21 years ago
TGIF drink mixers are sold in most liquor stores here on Long Island. They have Strawberry shortcake (delish) and mud slides (also delish). it has alchohol already in it, you just need to add ice and blend away!

Sue
cookingrvc
21 years ago
Oh, Friday's also has we call a Creamcicle (sp?) too, orange and vanilla (yum).

Sue
bunnyman
21 years ago
Scotch with vanilla or chocolate ice cream. Put in a blender with just a touch of milk. Make it with Drambuie if you have a sweet tooth. Don't use single malt scotch unless you want to show off the bottle *grin* as cheaper blended scotch will make a fine ice cream drink.

I've had the bartender throw a Hot Fudge Sundie in the blender with a couple shots of scotch... very very good.

Sometimes I'll throw in a ripe banana if I have one. Great way to use up bananas that have gone dark and squishy.

*hic*

michael
lorijean44
21 years ago
We make a version of a Velvet Hammer by placing vanilla ice cream (or frozen yogurt) in a blender, a splash of milk to make it a little more liquid, a small splash of vanilla extract, along with Kahlua, Amaretto, Frangelica, and Bailey's Irish Creme (it probably comes to about 1-2 tablespoons each - but experiment - some people like it a little stronger than others), then blend. It's wonderful!

Lori
lindd
21 years ago
Anyone remember a bar called Sam Houston's????
arugula
11 years ago
This site has more adult ice cream drinks than you'll ever need in your lifetime...

http://www.thevirtualbar.com/Ingredients/IceCream.html

Here is a link that might be useful: alcoholic ice cream drinks

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