Category: Ice-cream

The bourbon keeps it from freezing as hard, but even with this much bourbon, it is pretty hard by the second day in the freezer! This could also make interesting fudgesicles...

This is an easy recipe--the hardest thing about it is probably making the chocolate "chip" beforehand. You can use any alcohol or none at all--I just prefer using peppermint Schnapps.

This is a light enough ice cream that it can be made without the rum, but once I included rum, I never went back. This is a very simple recipe, and can also be made vegan, using a liter of coconut cream instead of the milk and cream, but the rum helps if you make it vegan, because it will freeze harder.

This is basically a frozen mimosa, and is quite light, and like a slightly alcoholic slushy. I used lychee juice, which is hard to find, but you could also use orange juice or white grape juice, with the former being even closer to a mimosa.

This is a good way to use up ripe bananas. The rum (I like to use dark) keeps it from freezing too hard. I have not tried setting it on fire (it really doesn't taste that alcoholic), but it might be nice to serve it with rum poured over it, too.

Want something rich and chocolatey, but vegan and sugar-free? Have I got the thing for you…and oh, so simple, too! These do not require an ice cream churn--only a blender. These make a great summer snack to store in the freezer for a quick cool down. You can also view step-by-step picture instructions on my food blog.

Intense flavor ice cream with the ginger and orange together! This used to be an old favorite, and back when I did custard ice creams, I would cook eggs in milk for this, but this is a no-heat recipe, no eggs, but still rich, and the alcohol keeps it soft enough.

The alcohol in this helps keep it soft, but of course it is optional. I happened to put half rum and half vodka in this, and the rum overwhelmed the flavor of the peanut butter! So I think just vodka would allow the peanut butter to come through more, or add peanut butter... You could also make this sugar free by using baking chocolate instead of bittersweet, or just using all cocoa powder

These are delicious, and I've edited the recipe so that they don't turn hard (though vegan versions might get harder). There are several ways to modify the recipe so that it is vegan, and it is low sugar, but sweet enough.

I got the idea for this from a blog but I went way further with it, as that was a simple cashew ice cream, and I thought it needed something more to complement the cashew flavor which is pretty forward in this recipe. Basically, the nut butter provides the fat (as well as flavor) to make a rich ice cream, I also added lecithin as an emulsifier. Now, this WILL freeze quite hard overnight, and will not be available for instant snacking, any time. It’s GREAT for potlucks, and will stay hard in a cooler for a half hour drive just fine, needing more softening when it gets there. What I’ve found to work is to, about an hour before I’d like to eat some, put the whole container in the fridge and set a timer, and after an hour, it will be just soft enough to be able to carve some off, but still pretty firm.