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

50 Boozy Treats That You Spike and Freeze at Home

By Valerie Lum and Jenise Addison

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.

Now Valerie Lum and Jenise Addison have taken ice cream and made it a grown up affair with their new book Ice Cream Happy Hour. It’s the first book of its kind and it is fun. They take a basic custard base ice cream recipe and add booze. We’re not talking, pour the liqueur over it addition, we’re talking elegant flavors the incorporate the happy hour elixir right into the ice cream.

One of the drawbacks to homemade ice cream is that once it hits the freezer, it becomes rock-hard. Lum and Addison might just be geniuses because the addition of alcohol makes the ice cream stay the perfect consistency–even in the freezer, where it doesn’t quite freeze solid.

The possibilities are endless with these recipes. Here are some of our favorite Halloween punch recipes, and the substitutions from Ice Cream Happy Hour to make these drinks full of real spirits!


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)

Combine first three ingredients with the reserved pineapple juice in a blender.
Blend until smooth and creamy.
Add more ice cream for an extra thick drink.
Add pineapple (phlegm) and cherries (blood clots), blend just briefly to roughly chop the cherries.
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, page132)

Large Punchbowl

After-dinner mints

Thaw cans of lemon and limeade.
Let sherbet sit for 15-minutes outside of freezer then scoop out half of the sherbet’s containers contents and mix it into a brownish color in separate bowl
Place the remaining sherbet in punch bowl
Prepare lemon and limeades according to the can directions and pour into the punch bowl.
Carefully float spoonfuls of the brown blended sherbert on top of the lemonade mixture, spreading it around to look like dirty brown suds.
Do not stir.
Use a ladle to serve punch in cups. Serves about 30 dirty, non-bathing buddies.
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 Cremesicle 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


In batches, process the orange juice, milk, sherbet and bananas in a blender until smooth.

Pour into glasses.

Fill a pastry bag with whipped topping.

Pipe a ghost shape on top of each beverage.

Place chocolate chips on top for eyes.

Available now on!

*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.
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