Endless Ice Cream -

by BS

Cocktail O’Clock: Rum ‘n’ Coke ‘n’ Cream

With summer coming to an unofficial close this weekend we’ve decided to make one more ice cream cocktail.

We’ve done beer and bourbon with ice cream, vodka and root beer with ice cream, even champagne with sorbet. So why not rum and ice cream?

Even better, this one’s a one-two-three cocktail recipe that’s easy enough for lazy labor day drinks.

Spider Cocktail

2 parts Sailor Jerry Rum
1 scoop (vanilla) ice cream
Coca-Cola

Method: add rum to a highball glass full of ice, drop in a scoop of ice cream and top with cola. Have a straw on hand for overflow.

Find more summer cocktail ideas in Endless Cocktails.

by bakersroyale

Mudslide Ice Cream Cake

If you haven’t noticed, yes, we’re on a mission to carve booze into every conceivable dessert. And since our Poptails have been dominating the summer frozen treat scene here on ES, we’ve decided it was high time to couple booze with the other cold summer classic: ice cream. We’ve taken Kahlua and churned it into chocolate ice cream, and Bailey’s into vanilla ice cream, then combined the two for a cocktail ice cream cake with a crushed Oreo cookie crust.

Keep reading for details on this Mudslide Ice Cream Cake, and stay tuned for a few more boozy ice cream treats to come. Want to see a specific cocktail turned into an ice cream treat? Let us know in the comment section.

Cocktail O’Clock: Dutch Root Beer Float

Mmm…root beer float — such a perfect drink/dessert combo, except it almost feels like there’s something missing…oh right — booze!

2 oz. Van Gogh Dutch Caramel Vodka
1 scoop vanilla ice cream
6 oz. chilled root beer

Add the vodka directly to a tall glass, then top with root beer, and lastly the ice cream (add slowly, as it has a tendency to overflow). Garnish with a long straw and enjoy!

Find more summer cocktail ideas in Endless Cocktails.

in Desserts / Drinks / Endless Cocktails / Endless Ice Cream / Recipe 2 comments

by gansie

Cupcake Ice Cream Cones

How cute is she! Madeline is my friend Debbie’s daughter. And she happens to be allergic to peanuts.

I don’t know much about this phenomenon. When I was little I can’t think of one friend that had this peculiar intolerance. But recently, my mom has at least one child with this allergy in her nursery school class every year. And more than 3 million people have this same allergy.

Sometimes it’s really serious—the child can’t even be in the same room as a peanut. Others simply can’t ingest a peanut. But they also can’t even eat non-peanut food (for instance a Hershey’s chocolate bar) simply because it has been in the same processing plant as peanut filled food (although I think some of the big manufacturing companies now operate peanut free facilities.) Parents, teachers and other adults in their life have to be incredibly vigilant with this allergy and be trained to use a life-saving EpiPen in case of an attack.

But all this no-nut business doesn’t mean there aren’t tons of treats available. Deb’s always finding ways to entertain her kids (I particularly admire their interest in nail polish and lip gloss) but this creative and fun dessert made me wish for the days of carefree sugar indulgence.

In continuing with our back to school coverage, here’s an awesome way to get the kids in the kitchen after a hard day at school.

Cupcake Ice Cream Cones

Deb bought a nut free cake mix from Wegmans and Madeline followed the instructions: eggs, water, vegetable oil, mix, stir and mmmmm batter!

Summer On A Spoon: Meyer Lemon Sorbet

_{Freshens breath, too.}

As the touchy-feely, Zig Ziglar-esque, power-of-positive-thinking cliché goes: “When life gives you lemons, make lemonade; then sell it on a street corner at an insultingly inflated price to cover your operating costs.”

But what do you do when life gives you Meyer lemons? You make lemon sorbet.

In the taxonomy of frozen desserts, sorbet falls at the end of one extreme, with ice cream appearing at the other, and sherbet somewhere in between. Where ice cream is a frozen combination of dairy, sugar, and sometimes eggs, sorbet is almost always a frozen mixture of a sugar solution and fruit, although other flavors like coffee are not unheard of. Sherbet is the Borg of the lot, incorporating both fruit and dairy. Recipe after the jump…