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.

• 

  Midori Honeydew

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

• 

  Daiquiri Banana Foster

  White rum, lime zest, dark rum caramel, mashed banana, and brown butter — the daiquiri and bananas Foster, frozen and improved.

• 

  Margarita Mango

  Blanco tequila, fresh lime, Triple Sec, and ripe mango — the Margarita, frozen and improved.

• 

  Mai Tai Macadamia

  Appleton 12-Year, orange curaçao, orgeat, and toasted macadamia halves — the Mai Tai, frozen and improved.

• 

  Coconut Rum Piña Colada

  Roasted, caramelized pineapple and toasted coconut are folded into a coconut rum custard made with full-fat coconut milk. It’s a piña colada that traded the paper umbrella for a spoon.

• 

  Vodka Honeycomb Crunch

  Honey, honeycomb candy, flaky sea salt — vodka does the freeze, honey does the flavor.

• 

  Chartreuse Honeydew

  Green Chartreuse, ripe honeydew, mint — alpine herbs and summer melon, frozen.

• 

  Falernum Ginger Lime

  Velvet Falernum, fresh ginger, lime zest — the tiki cocktail, frozen.

• 

  Génépy Alpine Herb

  Génépy, fresh thyme, lemon zest — alpine meadow, frozen.

• 

  Brandy Alexander

  VS Brandy, dark crème de cacao, freshly grated nutmeg — the Brandy Alexander, frozen and slow.

• 

  Mezcal Mango Chili

  Smoky mezcal stirred into a mango-cream custard with chili heat building in the finish — late-summer sunset on a spoon.

• 

  Aperol Spritz Sorbet

  Bitter Aperol stirred into a citrus-prosecco sorbet base — the patio cocktail frozen, with the aperitivo edge intact.

• 

  Maraschino Cherry Vanilla

  Luxardo maraschino liqueur, dark candied cherries, real vanilla — the bar cherry, frozen and finally taken seriously.

• 

  Japanese Whisky Matcha

  Ceremonial-grade matcha whisked into a silky custard and finished with Japanese whisky for a flavor that’s earthy, smooth, and quietly complex. This one doesn’t shout — it doesn’t need to.

• 

  Campari Blood Orange

  Campari’s signature bitter edge meets fresh blood orange juice in a custard that’s tart, floral, and a deeper shade of pink than you’d expect. The aperitivo hour, frozen.

• 

  Tequila Lime Coconut

  Bright lime curd folded into a coconut-cream custard, with reposado tequila pulling everything toward a frozen margarita — beach cocktail in solid form.

• 

  Limoncello Cream Dream

  Real Italian limoncello stirred into a lemon-cream custard with fresh zest and a touch of Meyer-lemon brightness — Amalfi coast frozen.

• 

  Cointreau Creamsicle

  Orange zest steeped in cream and brightened with Cointreau and fresh juice — a grown-up creamsicle with twice the vanilla and none of the stick. Clean, citrusy, and gone before you’re ready.

• 

  St-Germain Elderflower Peach

  Floral elderflower folded into a peach-cream custard, with St-Germain pulling everything toward a champagne-cocktail reading — late spring on a spoon.

• 

  Drambuie Heather Honey Oak Crumble

  Real honey melted into a Drambuie-spiked custard, topped with a buttery oat crumble that shatters on contact. Tastes like the Scottish Highlands wrapped in a warm kitchen.

• 

  Bourbon Caramel Pecan Swirl

  Dark brown sugar custard laced with bourbon, layered with ribbons of caramel sauce and crunchy candied pecans. The recipe that started the project — and the reason it kept going.

• 

  Gin Basil Lemon Drop

  Bright lemon custard, fresh basil steeped in the cream, London dry gin pulling the whole thing toward the gin-basil smash — cocktail on a spoon.

• 

  Stout Float Brownie

  Dark stout reduced into a cocoa-heavy custard with fudgy brownie chunks folded in — the bar-snack float in frozen form.

• 

  Calvados Apple Tarte Tatin

  Caramelized apples folded into a brown-butter custard, with Calvados pulling the whole thing toward the orchard — tarte Tatin without the pastry. This is one of our personal favorites.

---