Happy Saturday Spirits! It is getting HOT HOT HOT outside which makes this a very fun recipe for a hot summer evening. These Spiked Ice Cream recipes are easy to make at home without the use of any fancy ice cream makers or tools. I used a food processor for mine… but, they can just as easily be made with a hand blender or by mixing with big spoon.

These are fairly light on the alcohol over all. But, they should definitely be served to those legal to drink only.

These recipes aren’t super precise since they are not from scratch recipes, but rather are using some premade items. When I say a carton it may be slightly different than your size of carton. I do write how big of a carton I used. But, please get creative with these items and taste test along the way! (That is most the fun anyways!)

Mango & Bitters Cocktail Sorbet

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

• Approximately 1 carton of your favorite Mango Sorbet (I used Trader Joes Mango Sorbet which is 33.81 oz)
• 10 Shakes of Bitters
• 3 oz Vodka
• Mint (for Garnish)
• Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
• Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

1. Let your mango sorbet soften on the counter for a bit. You should be able to easily scoop out the sorbet.
2. Scoop the sorbet into your food processor or into a large mixing bowl
3. Add in the 10 shakes of bitters and 3 oz vodka
4. Mix like crazy. Make sure everything is incorporated.
5. Fill your ice cream container with the sorbet and then place back into freezer. It should firm up after an hour or two and be ready to fill ice cream bowls!

Raspberries & Cream Spiked Ice Cream

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

• 1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
• 1/2 carton of your favorite Vanilla Ice Cream (I used Trader Joes  French Vanilla which is 1/2 a gallon)
• 3 oz Raspberry Vodka
• Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
• Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

1. Let your Raspberry Sorbet (or gelato) and Vanilla Ice Cream soften up on the counter for a bit.
2. Scoop the sorbet into your food processor or into a large mixing bowl
3. Add in the 3 oz of Rasberry Vodka
4. Mix like crazy. Make sure everything is incorporated.
5. Fill your ice cream container half way with  the sorbet mixture. Then spoon in vanilla ice cream and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

Raspberries & Limoncella Sorbet

Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

• 1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
• 1 carton of your favorite Lemon Sorbet or Gelato (I used Cioa Bella Lemon Zest Sorbet 14 oz)
• 3 oz Limoncello
• Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
• Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

Directions:

1. Let your Raspberry Sorbet (or gelato) and Lemon Sorbet soften up on the counter for a bit.
2. Scoop the Lemon Sorbet into your food processor or into a large mixing bowl
3. Add in the 3 oz Limoncello
4. Mix like crazy. Make sure everything is incorporated.
5. Fill your ice cream container half way with  the Limoncello & Lemon sorbet mixture. Then spoon in Raspberry Sorbet and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

What do you think? Will you be spiking some of your ice cream desserts?