Summer is truly just around the corner, which means one thing is certain: Ice cream weather is upon us. And while you could settle down with a mere pint of mint chocolate chip ice cream, there’s one ice cream parlor that wants you to step up your ice cream addiction with the addition of one key ingredient: booze.
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Tipsy Scoop, an ice cream “barlour” in New York City, combines booze with ice cream to make notable flavors like strawberry white sangria sorbet, dark chocolate whiskey salted caramel, and peaches and whiskey. Don’t think that the alcohol burns out in the cooking process; in fact, all the flavors are below 5 percent ABV—aka, the equivalent of a light beer—so it’s entirely possible you could get a little tipsy from eating an entire pint. After all, you do need an ID to visit the ice cream shop and buy pints online.
These pints are available for mail order, but if you prefer to make your own batch of ice cream, you can actually experiment with flavors and combinations in the new cookbook the Tipsy Scoop team has released, “Tipsy Scoop Latest and Greatest Recipes.” Here, you’ll be inspired to get a little boozy with flavors like maple bacon bourbon and watermelon mint margarita sorbet. Tipsy Scoop founder Melissa Tavss and cookbook author Rachel Chitwood will walk you through the imperative equipment and ingredients you’ll need to make spiked ice cream possible—starting with recipes for the base ice cream flavors which serve as the foundation for most of the flavors.
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Ahead you’ll find a summery, fruity sorbet recipe you can tackle at home: mango margarita sorbet. This sweet, tropical flavor gets its neon orange color from plenty of diced mango that’s been pureed and swirled with simple syrup, tequila, and lime juice—which is not too far from the base of your favorite margarita. Melissa and Rachel recommend scooping the finished product into a salt- or sugar-rimmed margarita glass, crowned with some tropical fruit, and finished off with a shot of tequila. Because why not!
By Melissa Tavss and Rachel Chitwood. Copyright 2020, All rights reserved.
Mango Margarita Recipe
Mango Margarita Sorbet
- Mango Puree: 2 cups simple syrup
- 3 cups fresh mango, diced
- Sorbet: 4 cups mango puree
- 1 cup Altos Tequila Reposado
- 1 cup filtered water
- 1 tablespoon lime juice
- Make the Puree: Puree diced mango in blender or food processor until smooth. Set aside. In a large mixing bowl, combine mango and simple syrup and stir.
- Make the Sorbet: Stir in tequila, lime juice and filtered water into bowl with mango puree. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- Transfer the sorbet into freezer-safe container and freeze for at least 8 hours before serving.
Header image courtesy of Haley Williams.