With warmer days ahead, here are the top spring alcohol-infused ice cream recipes from Tipsy Scoop

Spring is almost here, which means that warmer days are ahead of us. What better way to celebrate than with Tipsy Scoop’s top spring recipes? While you can find all of our spring alcohol-infused ice cream recipes in our cookbook, we’re breaking down a few of our favorite recipes here. Keep reading to find out how to make these delicious, refreshing boozy ice creams and sorbets! 

Mango Margarita Sorbet

Gear up for summer with this tequila-infused sorbet

Who doesn’t love a good marg? Our rendition of the perfect frozen margarita uses Tequila Blanco and fresh mango to provide a tropical escape during the unpredictable spring weather. And if you’re anything like us, you won’t be able to stop at just one scoop! Here’s how to perfect our mango margarita sorbet in your own kitchen: 

1. Pureé 3 cups of fresh, diced mangos in a blender or food processor until smooth. 
2. In a large mixing bowl, combine 2 cups of simple syrup with your pureéd mango. 
3. Stir in 1 cup of tequila, 1 tablespoon of lime juice, and 1 cup of filtered water into the mixing bowl with your mango pureé mixture. 
4. Cover your bowl with plastic wrap and refrigerate for 1-2 hours. 
5. Freeze your mixture in your ice cream maker following the manufacturer’s instructions. 
6. Transfer your sorbet into a freezer-safe container and freeze for at least 8 hours before serving. 

Tipsy Scoop Serving Suggestion

After your Mango Margarita Sorbet is frozen and ready to serve, we recommend scooping your sorbet into a salt or sugar-rimmed margarita glass and topping it off with tropical fruit. For more fun, add in an extra shot of tequila on top. 

Watermelon Mint Margarita Sorbet

A simple and sweet sorbet treat

Nothing will have you yearning for warm summer days quite like our Watermelon Mint Margarita Sorbet. Just like the Mango Margarita Sorbet recipe above, this sweet treat is simple to make, but packed with flavor. Make it for yourself, and you’ll see!

1. Cut up 3 cups of fresh watermelon chunks and remove the seeds. Using a food processor or blender, pureé your watermelon until smooth. 
2. In a large mixing bowl, combine your watermelon pureé with 2 cups of simple syrup and stir. 
3. Stir in 1 cup of tequila, ⅓ cup of mint syrup (we recommend Monin), and ¼ cup of lemon juice into the mixing bowl with your watermelon pureé mixture.
4. Cover your bowl with plastic wrap and refrigerate for 1-2 hours. 
5. Freeze your mixture in your ice cream maker following the manufacturer’s instructions. 
6. Transfer your sorbet into a freezer-safe container and freeze for at least 8 hours before serving. 

Tipsy Scoop Serving Suggestion

With this recipe, you can easily recreate our Watermelon Mint Margarita Sundae! To do this, use an ice cream disher to scoop the sorbet into a pink cone and garnish with fresh mint, Watermelon Jelly Bean "seeds," and sour watermelon gummies. And there you have it! Your very own Tipsy Scoop sundae at home!

Negroni Creamsicle 

A light springtime dessert perfect for warmer days ahead

New Yorkers know that springtime can bring unpredictable weather. No matter the weather this year, our Negroni Creamsicle will put you in the summertime state of mind! In this recipe, sweet coconut milk is balanced with bitter grapefruit and Campari for a non-dairy ice cream that’s just as good as the classic cocktail! 

1. Cut 2 grapefruits in half with a sharp knife. Using a handheld citrus reamer, twist the flesh of the grapefruit on the reamer to extract the juice. You’ll need 1 ½ cups of juice. 
2. In a large mixing bowl, combine the grapefruit juice, 2 cups of simple syrup, and 1 cup of coconut milk and whisk together. 
3. Add ¼ cup gin, ¼ cup dry vermouth, and ¼ cup Campari and stir to combine. 
4. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
5. Freeze your mixture in your ice cream maker following the manufacturer’s instructions. 
6. Transfer your sorbet into a freezer-safe container and freeze for at least 8 hours before serving. 

Tipsy Scoop Serving Suggestion

Scoop two large, rounded scoops of Negroni Creamsicle ice cream into a rocks glass. Garish with a slice of fresh grapefruit and a sprig of mint for sundae as beautiful as it is refreshing. 

Rhubarb Gin & Ginger Ice Cream

Delicately fruity and intensely flavorful ice cream recipe for spring

This recipe first came to fruition when the PR team for the British government asked us to develop a boozy ice cream recipe for British Wine & Spirits week. Of course, we said YES! With delays at customs and a quick deadline for the turnaround, we were worried this project may not come to life. But everything worked out perfectly, and the end result was worth all of the roadblocks along the way. Here’s how to make our Rhubarb Gin and Ginger ice cream, one of our all-time favorites:

1. In a large mixing bowl, combine 6 cups of ice cream mix, 1 cup of Whitley Neill Gin Rhubarb & Ginger, 2 tablespoons of ginger syrup (we recommend Monin), or 2 tablespoons of freshly grated ginger, and 2 teaspoons of vanilla extract and stir. 
2. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
3. Freeze your mixture in your ice cream maker following the manufacturer’s instructions. 
4. Transfer your sorbet into a freezer-safe container and freeze for at least 8 hours before serving. 

Tipsy Scoop Serving Suggestion

Scoop the ice cream into a sugar or waffle cone and garnish with edible flowers and rainbow sprinkles. 

Now that you’re ready to make your favorite alcoholic ice cream recipes, it’s time to get started! If you want even more Tipsy Scoop recipes, check out our signature cookbook. We love seeing all of your at-home creations! Make sure to tag @tipsyscoop when you post pics of your spring ice cream!