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Ice Cream Happy Hour: Boozy Treats for Your Next Party

Ice Cream Happy Hour: Invite the “Spirits” to Your Next Get-Together

By Valerie Lum and Jenise Addison


As the holidays approach, it’s time to bring a little extra cheer to your gatherings with some boozy ice cream treats. Ever since I was young, homemade ice cream has been a family tradition. We’d hand-crank our hearts out using a custard base, never giving in to electric makers. It’s a labor of love, and now, thanks to Valerie Lum and Jenise Addison, it’s getting a grown-up twist.

The holidays are approaching and we’re incorporating ice cream into all our entertaining. Since I was little we have made homemade ice cream. We didn’t give in to the electric maker, still hand-cranking our hearts out, and using a custard base. It’s a treat.

Cover of Ice Cream Happy Hour book featuring boozy ice cream treats by Valerie Lum and Jenise Addison

Elevating Homemade Ice Cream

In their fun and innovative book, Ice Cream Happy Hour, Lum and Addison have created a delightful way to enjoy ice cream as an adult. Instead of just pouring liqueur over ice cream, they’ve infused it directly into the custard base, creating elegant and flavorful concoctions.

The Genius of Boozy Ice Cream

One of the challenges of homemade ice cream is that it often becomes rock-hard in the freezer. However, Lum and Addison’s addition of alcohol ensures that the ice cream stays perfectly creamy, even in the freezer. This ingenious approach not only enhances the texture but also adds a delightful kick to every scoop.

Bloody Milkshake


  • 1 quart + 2 cups buttermilk
  • 1 quart + 2 cups vanilla ice cream (try with the Vanilla with Brandy, page 20)
  • 3/4 cup brown sugar
  • 3/4 cup unsweetened pineapple chunks, drained and juice reserved
  • 3/4 cup maraschino cherries, stemmed (try with the Drunken Maraschino Cherries, pg 113)


  1. Combine the first three ingredients with the reserved pineapple juice in a blender.
  2. Blend until smooth and creamy.
  3. Add more ice cream for an extra thick drink.
  4. Add pineapple chunks (phlegm) and cherries (blood clots), blend briefly to roughly chop the cherries.
  5. Fill glasses and serve.

Day Old Bathwater


  • 12 oz can frozen lemonade
  • 12 oz can frozen pink lemonade
  • 12 oz can frozen limeade
  • 1/2 gallon Rainbow sherbet (try with the Raspberry Bellini, page 132)
  • After-dinner mints


  1. Thaw cans of lemonade and limeade.
  2. Let sherbet sit for 15 minutes outside of the freezer, then scoop out half of the sherbet and mix it into a brownish color in a separate bowl.
  3. Place the remaining sherbet in a punch bowl.
  4. Prepare lemonade and limeade according to the can directions and pour them into the punch bowl.
  5. Carefully float spoonfuls of the brown blended sherbet on top of the lemonade mixture, spreading it around to look like dirty brown suds.
  6. Do not stir. Use a ladle to serve punch in cups.
  7. Serves about 30 dirty, non-bathing buddies.
  8. Float a handful of green, yellow, and white tiny after-dinner mints (tiny bars of soap) on top of your scummy punch.

Boo Beverage


  • 2 cups orange juice
  • 2 cups milk
  • 2 pints orange sherbet (try with the Orange Creamsicle with Cointreau, pg. 40 or even the Screwdriver, page 129)
  • 4 medium ripe bananas
  • 2 cups whipped topping (try the Boozy Whipped Cream, page 133)
  • 18 miniature chocolate chips


  1. In batches, process the orange juice, milk, sherbet, and bananas in a blender until smooth.
  2. Pour into glasses.
  3. Fill a pastry bag with whipped topping.
  4. Pipe a ghost shape on top of each beverage.
  5. Place chocolate chips on top for eyes.

Call to Action

Ready to bring the fun to your next gathering? Don’t miss out on these unique and delicious recipes. Get your copy of Ice Cream Happy Hour on Amazon today and start creating your own boozy ice cream treats!

I received Ice Cream Happy Hour to facilitate an honest review. The opinions expressed are my own and were not influenced by the sponsor. Others’ experiences may vary.


How long does it take to prepare these ice cream recipes? Preparation time varies, but most recipes take about 15-20 minutes to prepare and several hours to freeze properly.

How many servings does each recipe make? Most recipes in the book make about 4-6 servings, perfect for small gatherings.

What are some expert tips for making boozy ice cream?

  • Always use high-quality ingredients.
  • Follow the recipes closely for the best texture and flavor.
  • Allow the ice cream to freeze for the recommended time to achieve the perfect consistency.
*I received Ice Cream Happy Hour in order to facilitate an honest review. The opinions, where expressed, are my own and were in no way influenced by the sponsor. Others experiences may vary.
About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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