Hop along now
Leap into the new year with a Frozen Grasshopper cocktail made with Classic Vanilla Ice Cream, green crème de menthe and white crème de cacao liqueurs. Better yet, swap the Vanilla for our fan favorite seasonal Peppermint Stick Ice Cream. Skip the crème de menthe and double the crème de cacao for a deliciously smooth and minty indulgence.
Champagne and sorbet
For the midnight toast, bring out the sweetness of your favorite bottle of bubbly with the fresh, fruity flavors of Strawberry Sorbet or Mango. Simply place a small scoop of sorbet in a flute and fill with brut or other champagne, and enjoy the fizzy fun.
For more of a blended cocktail, check out this recipe for Rose Brut Champagne Floats with Raspberry Sorbet.
For craft beer and spirit lovers
Vanilla porters and small-batch bourbons are all the rage, and with a little help from our Classic Vanilla Ice Cream, they make for a great New Year’s Eve cocktail. These Vanilla Bean & Bourbon Beer Floats are easy to make – think of them as milkshakes for adults – and are sure to please both beer and liquor fans alike.
Spirited root beer floats
Alcoholic root beer was the “it” libation of the summer, but we think its smooth spiciness also pairs well with winter. Brands range from Small Town Brewery’s Not Your Father’s Root Beer to Coney Island Brewing Company’s Hard Root Beer, and all work well with our French Vanilla Ice Cream in a delicious float.
A classic with a twist
There’s a cocktail perfect for New Year’s Eve called the Resolution. It’s an old time favorite, but we have to admit it’s a bit peculiar. This kitchen-sink recipe blends flavors from lime to chai to red wine to ginger, but we have a simpler way to for you to prepare and serve this special drink to your guests.
Swap the powdered chai for one scoop of Cinnamon Ice Cream, and blend it with the following:
- 1/4 teaspoon ground ginger
- 1 1/2 oz vodka
- 2 oz apple cider
For garnish, serve with a slice of orange, and splash with the tiniest bit of merlot for a throwback to the original recipe.
