Cocktails & Spirits

Alcohol-Infused Ice Cream: It's Here!

The breakthoughs in food science just keep coming. First it was the genetically-modified yeast in our beer, now it's ice cream with distilled spirits somehow frozen into them.

SnoBar is gracing Florida with its entire line of alcoholic ice cream indulgences. This isn't a frozen daiquiri or a slushy treat with malt liquor in it. These are high-quality frozen pops and rich ice creams with actual distilled spirits as part of the ingredients.

How did they manage to freeze spirits into ice cream when the rest of us have been storing vodka bottles in our freezers?

"Through a lot of trial and error is how we got it to freeze," says

SnoBar co-owner Shannon Masjedi. "It's actually our trade secret, and we

did it without chemicals. It's a totally natural product, it's a process

of combining and when we actually combine it. It took us three years of

research and development."

With the exception of the Cosmopolitan (vodka, triple sec, and cranberry) and margarita (teguila, lime, and triple sec) popsicles most of the flavors are old fashioned cocktails.

There's the Grasshopper (brandy with crème de menthe and crème de cacao), the Brandy Alexander (brandy and crème de cocoa with cream), the Brandy Alexander with Chocolate Chip, and the Pink Squirrel (brandy, amaretto and crème de cocoa with cream).

Masjedi says they chose these cocktails in part because they didn't want there to be any confusion - these are alcoholic ice creams. You have to be 21 to enjoy them. "Indulge responsibly," says the SnoBar press release.

The ice creams will be sold in 375ml "pints". Because of their alcoholic content, these treats are subject to regulation by the Bureau of Alcohol, Tobacco, Firerarms, and Explosives and so have to be sold in sizes comparable to their straight liquor counterparts.

You can pick them up packaged by the, uh, "pint" at local liquor stores including ABC Wine and Spirits, Crown Wine and Spirits, Total Wine, and Cellars Fine Wine and Spirits.

Or you can go to the Hilton Fort Lauderdale Beach Resort, the Marriott Harbor Beach, or the Ocean Manor and have one of the bartenders whip you up and ice cream cocktail. Tell them not to be afraid to get creative.

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Rebecca McBane is the arts and culture/food editor for New Times Broward-Palm Beach. She began her journalism career at the Sun Sentinel's community newspaper offshoot, Forum Publishing Group, where she worked as the editorial assistant and wrote monthly features as well as the weekly library and literature column, "Shelf Life." After a brief stint bumming around London's East End (for no conceivable reason, according to her poor mother), she returned to real life and South Florida to start at New Times as the editorial assistant in 2009. A native Floridian, Rebecca avoids the sun and beach at all costs and can most often be found in a well-air-conditioned space with the glow of a laptop on her face.
Contact: Rebecca McBane