Frozen Alcohol Dessert Recipes - Alcoholic Ice Popsicles. Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Watermelon Lime Sorbet Slices.
A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it.
However, when the promise of cooking provides ice cold watermelon sorbet, I just may be convinced. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. Truly, nothing. Chocolate Malted Ice Cream Bonbons. I have so much to say about this recipe I don’t even know where to start. I guess I will start with The New York Times, where I first ran across this recipe. It was the very essence of easy wonderfulness…three ingredients and voila! Malted ice cream bonbons. It seemed too good to be true. It was too good to be true. Here’s why. So off I go to the supermarket. And then I looked for malted milk powder, which was one of the three essential ingredients the recipe called for. The next morning I assembled my ingredients. Which I was perfectly happy to do, except I got stalled on the first one.
My next 24 bonbons were as simple as scooping out a ball of ice cream with my handy melon-baller and rolling them only in the crushed malted milk balls. The moral of the story? I hope the teenager is paying attention. Chocolate Malted Ice Cream Bonbons, adapted crankily from The New York Times Chocolate Malted Ice Cream Bonbons Ingredients 1 cup chocolate malted milk balls Directions 1. 2.