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Ice Cream Cocktails

A group/individual activity

Difficulty Gauge Icon 1143713 Difficulty level: Medium

Doesn't matter what time it is, it's time for a DRINK. ASAP. You've earned it this week. 

WHAT YOU'LL DO

Piña colada or virgin piña colada, we've got you covered! Make your favorite cocktail or mocktail in ice cream form. Serve to friends, or to yourself! (We don't judge!) 

 

SAMPLE RECIPES

1. Piña Colada

This smooth tropical fruity cocktail should be ice cream more often, topped with a maraschino cherry, of course. Oh yum!

INGREDIENTS
  • HIJINX ice cream mix
  • 1 cup coconut milk
  • ½ cup heavy cream/coconut cream
  • 2 oz coconut rum
  • ¼ cup pineapple, diced
INSTRUCTIONS

1. Warm the coconut milk, cream over medium heat or microwave for 30 - 60 seconds (do not boil).

2. Using a blender, combine 1 packet of HIJINX ice cream mix with coconut milk. Blend for one minute or until thoroughly combined.

3. Add pineapple pieces to the mixture and pulse until desired size.

4. Let the mixture rest for 30 minutes on your counter.

5. Blend or stir in rum.

6. Transfer to a freezer-safe container with an airtight lid.

7. Freeze for 3 - 6 hours. Serve with toasted coconut. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

 

2. Bellini

Prosecco, peaches and ice cream? You don't even need a brunch excuse to eat this.

INGREDIENTS
  • HIJINX ice cream mix
  • 1 ½ cups half & half
  • ½ cup prosecco
  • 1 cup peaches
INSTRUCTIONS

1. Warm the half & half over medium heat or microwave for 30 - 60 seconds (do not boil).

2. Using a blender, combine 1 packet of HIJINX ice cream mix with the half & half. Blend for one minute or until thoroughly combined.

3. Let the mixture rest for 30 minutes on your counter. 

4. Blend or stir in prosecco

5. Freeze for 3 - 6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

 

3. Lime Margarita

INGREDIENTS
  • HIJINX ice cream mix 
  • 1 ½ cups half & half
  • 2 lemons, juiced
  • 2 tablespoons agave
  • Flaked sea salt (to taste)
  • 2 oz tequila
    INSTRUCTIONS

    1. Warm the half & half and agave over medium heat or microwave for 30 - 60 seconds (do not boil). Make sure agave is fully dissolved.

    2. Using a blender, combine one packet of HIJINX ice cream powder with the milk mixture and lime juice. Blend for one minute or until thoroughly combined.

    3. Let the mixture rest for 30 minutes on your counter. 

    4. Blend or stir in tequila.

    5. Transfer to a freezer-safe container with an airtight lid.

    6. Freeze for 3-6 hours and serve topped with sea salt. Enjoy!

    CLICK HERE to read our best practices so your ice cream is the best! 

     

    4. Frozen Irish Coffee

    INGREDIENTS
    • HIJINX ice cream mix 
    • ½ cup heavy cream
    • ¼ cup whole milk
    • ½ cup coffee/coffee concentrate
    • 2 oz bailey's
    • 1 oz whiskey
    INSTRUCTIONS

    1. Warm the milk and heavy cream over medium heat or microwave for 30 - 60 seconds (do not boil).

    2. Using a blender, combine one packet of HIJINX ice cream powder with milk, heavy cream, coffee and coffee grounds. Blend for one minute or until thoroughly combined.

    3. Let the mixture rest for 30 minutes on your counter.

    4. Blend or stir in bailey's and whiskey.

    5. Transfer to a freezer-safe container with an airtight lid.

    5. Freeze for 3-6 hours. Enjoy! 

    CLICK HERE to read our best practices so your ice cream is the best! 

     

    5. Mint Julep

    INGREDIENTS
    • HIJINX ice cream mix 
    • 1 ½ cups half & half
    • ¼ teaspoon vanilla extract
    • 1 oz bourbon
    • ¾ cup mint leaves
    INSTRUCTIONS

    1. Rinse and bruise the mint leaves. Add mint to the half & half in sauce pan. Warm on medium-high heat until just before boiling. Turn off heat, cover, let sit for 30 min-1 hr.

    2. Reheat half & half by bringing to just a boil for a second time. Strain mint leaves, and be sure to press out all the milk from mint. 

    3. While still warm, pour the milk mixture into a bowl and add HIJINX ice cream powder mix and vanilla extract. Blend for one minute or until thoroughly combined.

    4. Let the mixture rest for 30 minutes on your counter.

    5. Blend or stir in bourbon.

    6. Transfer to a freezer-safe container with an airtight lid.

    7. Freeze for 3-6 hours. Enjoy!

    CLICK HERE to read our best practices so your ice cream is the best! 

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