Boozy Peekaboo Ice Cream for Adults

Boozy Peekaboo Ice Cream for Adults

Boozy Peekaboo Ice Cream for Adults

Warning: This blog is for adults only! Summer is upon us and for those days when you can’t decide if you want a drink or dessert, spiked ice cream is the answer. Luckily, there are many ways to spike your ice cream so that you can have your cake and eat it too! If you’re craving something a little extra, these delicious concoctions are a perfect treat for the happiest hour or the end of a delicious summer meal.

Boozy Ice Cream Ideas 

As a kid, I lived for ice cream floats in the summer. As an adult, I live for an evening cocktail or a refreshing glass of frosé (#pinkdrinks). So why not have the best of both worlds? Below are a few ice cream cocktail recipes that can be made in three steps or less and are sure to float your boat this summer — with the help of Peekaboo Organic Ice Cream.

Ice Cream Mimosa

A mimosa dressed up with ice cream! How can you not love this elevated brunch classic?  

Ingredients / Instructions: 
Chilled sparkling white wine, orange juice, Triple Sec and Peekaboo Vanilla Ice Cream.
Mix sparkling wine, orange juice and Triple Sec in a large pitcher. Place 1-2 scoops ice cream into individual glasses and pour Mimosa mixture over the ice cream. Serve and enjoy!

Spiked Root Beer Float

A reinvented childhood classic, the spiked root beer float, mixes kahlua, root beer, vanilla ice cream, and a hint of mint for just the right amount of freshness.

Ingredients / Instructions: 1 can of cold root beer, 2 shots of Kahlúa, Peekaboo Vanilla Ice Cream, mint.
Pour two shots of kahlua into a glass, add root beer and stir until mixed well. Top with a scoop of Peekaboo Vanilla Ice Cream and add a few mint leaves as garnish. Serve and enjoy!

Strawberry & Champagne Float

You can’t go wrong with the beloved Champagne and strawberry combination. Using only champagne, Peekaboo Strawberry Ice Cream, and fresh fruit, these champagne floats are incredibly simple. They make the perfect addition to a baby shower, ladies’ lunch, or just spending some fun time with the girls.

Ingredients / Instructions:
Chilled Champagne, Peekaboo Strawberry Ice Cream, Fresh Berries 
Place two small scoops of ice cream in a glass and top with champagne. Garnish with fresh berries before serving and enjoy!

Red Wine Ice Cream Float

For the perfect boozy trio, combine Peekaboo Vanilla Ice Cream, sparkling red wine, and maraschino cherries. This satisfying dessert cocktail is sure to satisfy your sweet tooth and is the best way to end a romantic, candlelit dinner.

Ingredients / Instructions: 
Maraschino cherries, one pint if Peekaboo Vanilla Ice Cream, 1 bottle Sparkling Red Wine
Muddle 4 maraschino cherries into a glass. Add a scoop or two of Peekaboo Vanilla Ice Cream and continue layering more cherries until the glass is full. Top with sparkling red wine, and enjoy!

Pineapple Whip Cocktail

Summer is the time for tropical fruits, and pineapple is a must. The Pineapple Whip cocktail blends whipped vodka, pineapple juice and Peekaboo Vanilla Ice Cream. Rumor has it that this says this fruity concoction originated at Disney in Florida, but either way, it’s delicious!

Ingredients / Instructions: 
1 shot of whipped vodka, 4 oz pineapple juice, pint of Peekaboo Vanilla Ice Cream, strawberry and lemon for garnish

Fill a cocktail shaker halfway with ice, whipped vodka, and pineapple juice. Shake well. Pour the mix into a chilled glass, serve with a scoop of Peekaboo Vanilla Ice Cream, and garnish with a slice of lemon and a strawberry.

Ready for more of Peekaboo? 

Stay in touch and check back for more deliciousness with recipe updates, our latest news, and so much more fun. AND follow us on Instagram [@eatpeekaboo] where you’ll see more of our best stuff. 

Where to Try Peekaboo

Peekaboo’s five flavors are available online as well as major stores, groceries and local shops throughout the country. Click here to purchase your pint now. 

Leave a comment

* Required fields

Please note, comments must be approved before they are published