Frozen Boozy Desserts

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Frozen Boozy Desserts
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Frozen Boozy Desserts

We rounded up some of our favorite recipes, from Margarita pops to a grown-up wine-spiked slushie. You should probably make them this weekend.

Peach and Prosecco Ice

This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.

Get the recipe: Peach and Prosecco Ice

Image Credit: Charles Schiller

Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries

Use a Microplane grater or the smallest holes on a box grater to remove the lemon peel in thin, fine pieces. Any delicate buttery cookies—such as pirouettes, small shortbreads, or tender madeleines—would be delicious with the granita.

Get the recipe: Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries

Image Credit: Scott Peterson

Spiced Brandy Semifreddo with Cranberries

Serve this white chocolate treat with biscotti or other crisp cookies.

Get the recipe: Spiced Brandy Semifreddo with Cranberries

Image Credit: Misha Gravenor

Sluggers' Strawberry Slushies

This grown-up take on a ballpark staple can also be made without an ice cream maker. To do so, put 1 cup of the wine, covered, in the refrigerator; chill. Puree the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. When you're ready to serve, just puree the ice cubes with the remaining wine in a blender.

Get the recipe: Sluggers' Strawberry Slushies

Image Credit: Jonny Valiant

Fresh Grape and Champagne Sorbet

The sorbet base takes only 15 minutes to assemble, but packs big flavor, thanks to a double hit of grapes. Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.

Get the recipe: Fresh Grape and Champagne Sorbet

Image Credit: Jose Picayo

Tangerine and Prosecco Sorbet

This light, pretty dessert can be made up to three days ahead.

Get the recipe: Tangerine and Prosecco Sorbet

Image Credit: Nigel Cox

Pink Lady Milk Shake

Portland-based Salt & Straw adds a drop of vinegar and a hint of pepper to balance the sweetness in this strawberry shake, plus a splash of rum to make it deliciously grown-up. If you're making this for the under-21 crowd, just omit the booze.

Get the recipe: Pink Lady Milk Shake

Image Credit: Tobias Zarius

Strawberry Sundaes with Prosecco Sabayon

Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.

Get the recipe: Strawberry Sundaes with Prosecco Sabayon

Image Credit: Misha Gravenor

Campari-Orange Pops

The Italian aperitif Campari brings balance to these sweet orange pops.

Get the recipe: Campari-Orange Pops

Image Credit: Romulo Yanes

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Ice cream. Pops. Milk shakes. Granitas.

All of these frozen sweets scream summer, and there's no other treat we'd rather have after a day a night of grilling.

Oh wait, yes there is. BOOZY frozen sweets. We rounded up some of our favorite recipes, from Margarita pops to a grown-up wine-spiked slushie. You should probably make them this weekend.

Check out the slideshow above for frozen treat inspiration.

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