5 DIY Boozy Frozen Treats

Skip the bar scene and make your own alcohol-infused frozen treats at home.

Erica Riveraby Erica Rivera
Photo: Rimma_Bondarenko, Getty Images.

Summertime, and the living is easy…or sweaty, stifling, and exhausting. Take your pick. If summer leaves you feeling less than refreshed and invigorated, there are two things that can help you get through this merciless season: booze and frozen treats. Combining alcohol with the chilly, sweet, smooth sensation of a float or popsicle is a sure-fire way to get your cool back. While you could hit up the local watering hole for its take on boozy treats, you may be too depleted (or dehydrated) to get dressed and brave the masses. Whip up one of these DIY boozy treats instead, and you’ll never be forced to leave the air-conditioned bliss of your living space (because you do have air conditioning…right?). Bring on the brain freeze!

Banana Split

Banana Split

Ingredients:

  • 1 1/2 ounces of vodka
  • 1 ounce of Liquor 43
  • 1/4 ounce of cinnamon syrup
  • 1 ounce of orange juice
  • 3/4 cup Coolhaus Banana Foster ice cream
  • 3/4 cup of crushed ice
  • Dollop of whipped cream (optional)
  • Cherry for garnishing (optional)

Preparation:

Add the vodka, Liquor 43, cinnamon syrup, orange juice, Coolhaus Banana Foster ice cream, and crushed ice to a blender. Mix until smooth. Pour into a glass, then top with whipped cream and a cherry.

Recipe by Westbound bar manager Akos Orosz in partnership with Coolhaus.

Also: 5 Reasons Nitrogen Ice Cream is Awesome

The Inside Scoop

Inside Scoop

Ingredients:

  • 2 ounces Jägermeister
  • 4 ounces root beer
  • 1 spray or 1 drop orange blossom water
  • 1 scoop vanilla Ice-cream

Preparation:

Mix the Jägermeister, root beer, and orange blossom water. Top with ice cream and serve.

Recipe by Erin Sullivan of The Third Man.

Upward Float

Upward Float

Ingredients:

  • 3/4 ounce Campari
  • 3/4 ounce Bulldog gin
  • 1 ounce Cocchi Rosa
  • 3 – 4 ounces Dry vanilla soda
  • 1 scoop Vanilla ice cream

Preparation:

Build in the glass and top with ice cream and dry vanilla soda. Garnish with Campari syrup, orange peel, and sprinkles if desired.

Recipe by Pamela Wiznitzer of Seamstress.

Cucumber Coconut Lime Ice Pops

Cucumber Coconut Popsicles

Ingredients:

  • 12 ounces organic coconut water
  • 9 ounces organic coconut milk
  • 1 cucumber, peeled and seeded
  • 1 cup pineapple chunks
  • 3 ounces lime juice
  • 4 ounces orange juice
  • 5 ounces simple syrup (instructions below)
  • Pinch of salt
  • Your favorite Patrón Tequila (optional)

Preparation:

Make simple syrup by bringing sugar and water to a boil in small saucepan; simmer until the sugar is dissolved. Remove from the heat and let cool completely. Mix all ingredients in a blender until smooth, then pour into popsicle molds, place the sticks in the popsicles and freeze overnight. Makes about 12 pops.

Recipe by Professor Pops on behalf of the “Patrón the Summer” campaign.

Blackberry Apricot Basil Ice Pop

Blackberry Popsicle

Ingredients:

  • 12 ounce container of blackberries
  • 4 apricots, skinned and seeded
  • 4 basil leaves
  • 1 cup water
  • 1/2 cup simple syrup
  • Pinch of salt
  • Your favorite Patrón Tequila (optional)

Preparation:

Mix all ingredients in a blender until smooth, then pour into popsicle molds. Place the sticks in the popsicles and freeze overnight. Makes about 12 pops.

Recipe by Professor Pops on behalf of the “Patrón the Summer” campaign.

All photos provided by their respective brands.