Booze Infused Ice Cream -Put A Little Buzz In Your Next Brain Freeze

I scream, you scream…..yep, we are talking about ice cream here!  What if we told you that your favorite midnight snack could also pack a little punch at the same time?  We have scoured the internet looking for this amazing desert and we have found our favorites to bring to you.

Whether your poison is wine or whiskey, we have you covered!  To begin, there is this wonderful company we found Mercer’s Wine Ice Cream and not only do they make 8 delicious wine infused ice creams…they are sold ready to eat! Here are a few of our favorites, but feel free to go to their website here to see the rest!

Peach White Zinfandel

Sweet Celebration.
We’ve handpicked a White
Zinfandel distinguished
for it’s fruity undertones and
pleasant finish, and blended it
with succulent peaches.

Chocolate Cabernet

Rich…a chocolate lover’s dream. We’ve united a Cabernet wine                                                               filled with dried cherry and cassis notes with our chocolate ice cream                                                        filled with bits of bittersweet chocolate morsels.


Warm. We’ve selected a
fragrant red mulled wine
known for it’s moderate
sweetness balanced with the warmth of                                                                                                                                                                                          cinnamon, nutmeg and clove.

Source Mercers Wine Ice Cream

Here Are 4 Ways To Combine Vodka And Ice Cream

Now lets say wine isn’t your thing….maybe you like a little Whiskey in your life.  Here is a recipe to make at home. No matter what your choose to indulge in, we hope you enjoy! Cheers!

Jack Daniels Chocolate Ice Cream


1 1⁄2 cups whole milk
1 teaspoon pure vanilla extract
1⁄4 lb good-quality bittersweet chocolate, chopped
1⁄3 cup Jack Daniels Whiskey
5 large egg yolks
1⁄2 cup sugar
1 cup cold heavy cream


In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
Remove from the heat, add vanilla, cover, and let steep for 20 minutes.
Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
Strain the custard through a fine-mesh strainer into a clean bowl and let cool.
Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
Freeze the ice cream in an ice cream maker according to the manufacturer’s directions; transfer to a freezer container and freeze for an hour or two to firm before serving.

Recipe source Food

Photo source Dine With Danielle

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