Introducing! Ice Cream Happy Hour!

Introducing! Ice Cream Happy Hour!

Greetings boozers and ice cream aficionados!

I am here to tell you about a new kind of ice cream; one that contains about 13% alcohol per serving. I’m a fan of alcohol and I’m a fan of ice cream. What’s not to love? Technically though, it is not possible to mix alcohol into ice cream. Why? The freezing point for alcohol is much lower than the freezing point for water (aka: ice). It’s science. …Ice, ice baby.

The lovelies behind the book: Ice Cream Happy Hour (50 Boozy Treats That You Spike and Freeze at Home), Valerie Lum and Jenise Addison found a work around. Note: it requires gelatin, so vegetarians take note.

If you’re not a vegetarian, you’ll likely enjoy the delicious concoctions that are featured in this book. It’s available in tangible coffee table form as well as ebook form for your ipad too! I first heard mention of this wonder via an article on Gizmodo shared with me (aka: appearing on my newsfeed) on Facebook.

You could serve these recipes at a holiday ice cream social and be cruel by not telling the party guests about the spiking. Though they’ll likely sense it the minute the cream on that cold spoon hits their tongue. They may give you a verbal lashing or they may flutter their eyelashes with delight. Doesn’t it tempt you, dear host or hostess to try to find out?

Please note: Clean and sober AA types and ordained ministers on your guest list will probably give said verbal lashing having had no pre-warning. Maybe you should consider inviting them to the upcoming ugly Christmas sweater party instead featuring virgin mojitos and rum raisin (with no actual rum) ice cream instead.