Frozen White Russian Cocktails

Turn your White Russian cocktail into a spiked frozen treat with this recipe!

I like to keep my desserts and my cocktails separate. I’m rarely tempted by the spiked dessert shakes or fancy frozen drinks that show up on restaurant menus.

But that is when I’m dining out. This? This is when I’m at home. No way am I passing up a frosty combination of spirits and ice cream at home. It’s a lot more fun to be creative with frozen cocktails in your own kitchen than to pay someone else to do it for you. At least that is how I feel about it.

I love both Black and White Russians, which is no surprise considering that I am a huge coffee fan. So with some coffee ice cream in the freezer and a few warm days lingering from summer, I thought a frozen cocktail would be a welcome addition to a rather long week.

If you aren’t familiar with the two cocktails, let me introduce you. The Black Russian contains coffee liqueur (like Kahlúa or Tia Maria) and vodka. The White Russian is the same, but with the addition of milk or cream. So the frozen and the white portion of this cocktail comes from the coffee ice cream. The club soda just adds a fun fizzy component that makes the drink a bit like a spiked ice cream float.

I’ll stop there because quite frankly you just need to get into the kitchen and make yourself one.

Cheers to a fun and relaxing weekend!

Frozen White Russian Cocktail

Makes: 1 serving

Ingredients

1 1/2 oz. vodka
3/4 oz. coffee liqueur + extra for a splash to finish the drink
Ice
1/2 cup coffee ice cream (I used Laloo’s goat’s milk ice cream)
Club soda

Prep

Add the vodka and coffee liqueur to a cocktail shaker and add a handful of ice cubes. Cover and shake until well chilled.

Place the coffee ice cream in a chilled 9 to 10 ounce cocktail glass. Pour the contents of the shaker over the ice cream.

Fill the glass almost to the rim with club soda. Top the cocktail off with a splash more of coffee liqueur and serve.

Disclosure: You can read about the goat’s milk ice cream I used in this recipe in my Four Favorites September post.

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