Brooklyn-based Steve’s Ice Cream (sold nationally at Whole Foods) share some of their favorite original “adult” recipes.
It’s a fun way to add a boozy element to your typical sundaes, shakes, and floats! With National Milkshake day on June 20th what better way to celebrate. Some of their new flavors include Speculoos Cookie Butter (dairy-free), Almond & Miso Butterscotch, Thai Peanut Butter Pretzel, Coconut Almond Macaroon, Manhattan Cherry Chip, and Wildflower Honey Pistachio (dairy-free). They also have their own spiked flavors including Small Batch Bourbon Vanilla and Scotch Chocolate. Recipes including their Boozy Mexican Sundae, Smoked Bourbon Float, Spiked Caramel Sundae, Boozy Brunch Sundae, and more.
Boozy Brunch Sundae
- 1 pint Steve’s Cinnamon Coffee
- 2 tbsp. of Bourbon Blueberry Jam* (Recipe Below)
- 1/4 Cup of Granola
- 1 dollop of Whipped Cream
Preparation: Add 2-3 Scoops of Steve’s Dairy-Free Cinnamon Coffee Ice Cream to the bowl. Drizzle the Bourbon Blueberry Jam over top. Sprinkle with Granola. Top with Whipped Cream.
*Bourbon Blueberry Quick Jam: 1 lb Blueberries , 1/4 Cup Sugar , 1 tbsp. Lemon Juice , 1 tbsp. Bourbon. Place the blueberries in a medium saucepan over medium heat. The blueberries will release their juices and bring it to a slight boil. Stir occasionally and let it cook for about 15 minutes. Add the sugar and lemon juice. Stir well then add in the bourbon and let it cook for a couple minutes to cook off the alcohol. Remove the jam from the heat. It will thicken as it cools. Store it in the fridge for up to a week.
Boozy Mexican Chili Chocolate Sundae
- 1 pint Steve’s Mexican Chili Chocolate
- 2 tbsp. of Boozy Fudge Sauce* (Recipe Below)
- 1 dollop of Whipped Cream
- A sprinkle of Spiced Pepitas
Preparation: Add 2-3 Scoops of Steve’s Mexican Chili Chocolate Ice Cream to the bowl. Drizzle the boozy fudge sauce on top. Sprinkle with Pepitas. Top with Whipped Cream.
*Boozy Fudge Sauce: 1/3 cup of sugar, 1/4 cup light corn syrup, 3 tbsp. unsweetened cocoa powder, 6 oz. bittersweet chocolate, chopped, 1/3 cup bourbon, whiskey or rum, 1/2 tsp. salt. Bring sugar, corn syrup, cocoa powder, and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer until it begins to thicken, 10 to 12 minutes. Add chocolate, bourbon, and salt and return to a simmer, whisking. Cook, whisking, until sauce is thick and glossy, about 5 minutes.
- 1 pint Steve’s Bourbon Vanilla Ice Cream (Or Use Burnt Sugar to Keep it Dairy-Free)
- 1 1/2 cups of Horchata* (Recipe Below)
- 1 oz. of Bulliet Bourbon
- 4-5 cubes of Ice
- Dash of Cinnamon to Serve
Preparation: Add Vanilla Ice Cream, Horchata, Ice & Bulleit into blender. Blend until desired consistency, we like our milkshakes a little chunky! Add a dash of cinnamon on the top + enjoy with your favorite straw.
*Horchata Recipe: 8 tbsp. rice, 1 cup blanched almonds, 1/2 tsp. grated cinnamon, 2 strips lime zest, 3 cups hot water plus 4 cups cool water divided, 1 1/2 cups sugar, 1 tsp. vanilla extract. Place the rice in a spice grinder and process until smooth. Transfer to a large pitcher and add almonds, cinnamon and lime zest.. Add 3 cups of hot water, cover tightly and let stand overnight.
NEXT DAY: Transfer liquid to a blender and pulse until smooth. Add 2 cups of cool water and blend again until combined. Strain the mixture over a bowl, using a fine cheese cloth (the slower you strain the smoother your end result). Transfer back to the pitcher and add remaining 2 cups of water. Add sugar and extract to taste. Refrigerate until thoroughly chilled.
Smoked Bourbon Vanilla Float
- 1 pint Steve’s Bourbon Vanilla Ice Cream
- 12 fl oz. Bottle of Smoked Stout
Preparation: Add 1 Scoop of Bourbon Vanilla Ice Cream to pint glass. Pour enough Stout to cover the scoop. Repeat steps 1 and 2. Add a Straw and Enjoy!
Spiked Salty Caramel Sundae
- 1 pint Steve’s Salty Caramel
- 2 tbsp. of Spiked Caramel* (Recipe Below)
- A Handful of Chocolate Covered Almonds
- Sprinkle of Chocolate Caramel Corn
Preparation: Add 2-3 Scoops of Steve’s Salty Caramel to the dish. Drizzle the Spiked Caramel over top. Sprinkle with Chocolate Covered Almonds. Top with Caramel Corn & Enjoy!
*Spiked Caramel Sauce: 2/3 cup sugar, 1/2 cup heavy cream, 1 tbsp. butter, 2 tbsp. bourbon
Over low heat, cook sugar in a dry heavy saucepan, swirling the pan until sugar is melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden brown about 10 minutes. Remove pan from heat. Carefully pour cream into sugar (mixture will bubble and steam vigorously), stirring constantly. Return to heat and simmer, stirring, until hardened caramel is completely dissolved. Add butter and cook, stirring, until just incorporated. Once again, remove from heat and stir in whiskey. Serve warm.
Steve’s Grasshopper Milkshake
- 2 oz. Green Crème De Menthe
- 1 oz. Titos Vodka
- 4 oz. Scoop of Steve’s Dairy-Free Mint Cacao Chip
- 1/2 cup Milk or Coconut Milk (for Dairy-Free)
Preparation: In a blender combine 4 oz. of Mint Cacao Chip and 1/2 Cup of Milk (coconut or dairy) blend until smooth. Add 2 oz. Green Crème De Menthe & 1 oz. Vodka pulse lightly. Garnish with a Fresh Mint Sprig and Cacao Nibs
“Sundae Brunch” (with or without alcohol)
- 1 pint Steve’s Dairy-Free Burnt Sugar Vanilla or Bourbon Vanilla
- 1 bottle of Sparkling Wine or Lemon Seltzer
- 2 tbsp. of Grenadine Syrup* (Recipe Below)
Preparation: Place (1) 2 oz. Scoop of Vanilla Ice Cream into your glass of choice. Pour and cover the scoop with Wine or Seltzer depending on your preference. Add 1 more 2 oz. Scoop of Vanilla Ice Cream. Drizzle 2 tbsp. of Grenadine Syrup and Stir Slowly. Top off with Wine or Seltzer as needed based on glass size. Add a fun Straw and Enjoy!
*Grenadine Recipe: 1 cup Pomegranate Juice, No Sugar Added, 1 cup Granulated Sugar, 1/4 tsp. Freshly Squeezed Lemon Juice, 2 to 3 drops of Orange-Flower Water. Heat pomegranate juice in a small saucepan over med. heat until steam begins to rise from the surface and a few small bubbles form around the pan, about 5 minutes. (Do not let it come to a boil). Remove from heat. Add Sugar slowly and stir until it is completely dissolved and the liquid no longer remains cloudy. Stir in lemon juice and orange-flower water. Let the syrup cool to room temperature about 40 minutes. Transfer to a jar with a tight fitting lid. Will last refrigerated for up to 1 month.