Recipes

original cocktail ice cream recipes. Three machine versions each. Organized by season, published weekly.

Winter  /  Spring  /  Summer  /  Fall

Winter: Weeks 1–13 · Dark spirits, warm spices, and rich custards built for cold nights.

Spring: Weeks 14–26 · Citrus, floral notes, and lighter profiles as the season shifts.

summer: Weeks 27–39 · Tropical fruit, coconut, and refreshing spirits made for heat.

Fall: Weeks 40–52 · Honey, apple, oak, and harvest flavors that close the year.

  • Amaretto Almond Crunch

    Real almond butter in the base, Disaronno through it, and almond crunch cereal over the top at the bowl.

  • Champagne Strawberry Swirl

    Three-quarters of a bottle of brut in a cream-heavy base, with strawberry preserves swirled through at the end.

  • Cognac Dark Chocolate Truffle

    A two-layer chocolate base, cocoa for depth and dark bar for weight, with cognac underneath and chopped truffles folded through.

  • Whiskey Peanut Butter Cup

    Peanut butter worked into the base, bourbon behind it, and chopped peanut butter cups folded through at the end.

  • Scotch Butterscotch Swirl

    Brown sugar and butter cooked down into the base, with blended scotch behind it and ribbons of butterscotch sauce folded through.

  • Port Fig Mascarpone

    Tawny port and mascarpone in a dense, pale base, with a dark fig swirl running through it.

  • Pear Brandy Ginger Snap

    Dry pear brandy against a molasses and spice custard, with crushed ginger snaps folded through for the snap.

  • Nocino Black Walnut

    Green walnut liqueur doing the work of a whole spice cabinet: black walnut, baking spice, and bitter char in one dark, perfectly smooth scoop.

  • Grand Marnier Orange Cream

    Cognac-backed orange liqueur over a zest-steeped custard, with the juice pulled back so the peel does the talking: crêpes Suzette, frozen.

  • Drambuie Heather Honey

    Scotch-based honey liqueur, heather honey custard, and a buttered oat crumble folded in at the end.

  • Spiced Rum Banana Foster

    One of our favorite desserts, second act: bananas caramelized in brown sugar and butter, a custard built in the Foster pan, and a pour of spiced rum that never meets the flame.

  • Sambuca Espresso

    Caffe corretto rebuilt as ice cream: a dark espresso custard with a clean anise finish and a proper dose of sambuca.

  • Cava Peach Saffron

    A Bellini rebuilt as custard, with roasted peach, pale saffron gold, and a bottle of cava working twice.

  • Limoncello Sorbet

    Frozen limoncello with the volume turned up: fresh lemon in front, the liqueur underneath, and a texture that stays soft straight from the freezer.

  • Mojito Mint Chip

    A mojito turned into mint chip: spearmint and lime over white rum, cracked through with dark chocolate.

  • Bourbon Sour Cherry

    A whiskey sour built around tart cherry, churned cold and kept scoopable straight from the freezer.

  • Paloma Grapefruit

    Blanco tequila and bittersweet ruby grapefruit with a salted swirl running through it: the Paloma, frozen and kept deliberately tart.

  • Lychee Sake

    Junmai sake and ripe lychee in a slow custard, the rice wine kept quiet and floral, the lychee doing the perfume work: a clean, faintly sweet finish that tastes like a summer izakaya.

  • Cachaça Passion Fruit

    Cachaça’s grassy bite against tart passion fruit custard, with lime keeping the edges sharp: the batida de maracujá, frozen.

  • Pisco Sour Sorbet

    Pisco, fresh lime and lemon, a measured cap of egg white, and a few drops of Angostura. The Pisco Sour, reframed as a sorbet.

  • Midori Honeydew

    Midori, ripe honeydew, lime zest, and a clean vodka backbone. The melon liqueur, reframed and frozen.

What’s in your freezer this weekend?

A new recipe, every week.

One alcohol ice cream recipe delivered weekly — three machine versions, tested, ready to make. New flavors, indefinitely.

$9 / month   ·   $79 / year

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