Recipe ingredients and directions:
SILVER CLOUDS
Ingredients :
1 qt. vanilla ice cream (1/2 gal.
serves 8)
1/3 c. Amaretto Di Sarino
1/3 c. white Cream De Cacao (Arrow)
Whipped cream
Kalua (small amount)
Preparation :
Mix ice cream in blender until creamy, slowly add liquor when
softened. Pour into glasses and top with whipped cream. Pour a
little Kalua on top. Serves 4.
KAHLUA SMOOTHIE
Ingredients :
1 pt. vanilla ice cream
1/3 c. creme de cacao
1/3 c. kahlua
Preparation :
Combine ingredients in blender and process until smooth. Serve
after dinner.
TUMBLEWEED
Ingredients :
3/4 oz. Kahlua
3/4 oz. dark creme de cacao
3 oz. light cream or milk
2 scoops vanilla ice cream
Preparation :
Combine the ingredients and blend until creamy. Pour into stemmed
glasses to 1 inch from the top. Top with whipped cream and sprinkle
with chocolate shavings.
LADY GODIVA
Ingredients :
2 oz. creme de cocoa
3 oz. Kahlua
6 scoops vanilla ice cream
1 c. strawberries
1 c. half and half or cream
Powdered sugar (optional)
Preparation :
Mix in blender until smooth. Serve in brandy glasses. Top with
whipped cream and a whole strawberry.
GRASSHOPPER
Ingredients :
1/2 gal. vanilla ice cream
1/2 c. creme de cacao
1 c. creme de menthe
Preparation :
Mix well. If prefer thinner add light cream. Refrigerate to
serve soon. Freeze and thaw if made a day or so ahead.
BRANDY ALEXANDER
Ingredients :
2 jiggers dark creme de cocoa
1 jigger brandy
1 pt. vanilla ice cream
1 c. crushed ice
Preparation :
Put all ingredients in blender. Cover and frappe until sherbet
consistency. Serve in small brandy snifters with nutmeg sprinkled
on top. Yield: 6 (3 oz.) drinks.
BRANDY ALEXANDER
Ingredients :
1 gallon vanilla ice cream
1/4 c. of half & half1/2 shot brandy
2 1/2 shots creme de cocoa
Preparation :
Mix well. Add: More liquor may be added for desired taste.
RUM TRUFFLE
Ingredients :
1/2 oz. dark rum
1/4 oz. creme de cocoa
1/4 oz. hazelnut liqueur
A generous portion of chocolate ice
cream
Whipped cream
Preparation :
Put all ingredients, except whipped cream, in a blender. Whip up.
Serve in a brandy snifter with the whipped cream on top.
CHOCOLATE MINT OREO DRINK
Ingredients :
3 scoops vanilla ice cream
2 Oreo cookies, crushed
2 Andes Creme de Menthes
10 oz. crushed ice
1 1/4 oz. white creme de menthe
1 1/4 oz. white creme de cacao
Preparation :
Makes one drink. Pour into blender and blend two minutes on high
speed.
BONNIE PRINCE CHARLES
Ingredients :
8 oz. ice cream
3/4 oz. white Creme de Coca
3/4 oz. Drambuie
Preparation :
Ice cream cocktail, I invented when I owned the Highlander Supper
Club.
THE GRAND LAKE HUMMERS
Ingredients :
GRAND ISLAND GOLDEN HUMMER:
1 oz. Galliano
1 oz. white creme de cacao
2 scoops vanilla ice cream
BROWN ISLAND VELVET HUMMER:
1 oz. Triple Sec
1 oz. brown creme de cacao
2 scoops vanilla ice cream
CEDAR ISLAND MINT HUMMER:
1 oz. green creme de menthe
1 oz. white creme de cacao
2 scoops vanilla ice cream
BURNT ISLAND MOCHA HUMMER:
1 oz. Kahlua
1 oz. creme de cacao
2 scoops vanilla ice cream
THREE SISTERS CHOCOLATE CHIP HUMMER:
1 oz. brandy
1/2 oz. white creme de cacao
1/2 oz. creme de menthe
2 scoops chocolate chip ice cream
TANGLEWOOD ALEXANDER HUMMER:
1 oz. brown creme de cacao
1 oz. brandy
2 scoops vanilla ice cream
Dash of nutmeg
ROUND ISLAND HUMMER:
1 oz. white creme de cacao
1 oz. creme de almond
2 scoops vanilla ice cream
APPLEGATE ISLAND HUMMER:
1 oz. creme de menthe
1 oz. brandy
2 scoops vanilla ice cream
THE MACOMBERS CITRUS HUMMER:
2 oz. brandy
1 scoop lemon ice cream
1 scoop orange sherbet
RECIPE FOR THE GRAND LAKE HUMMER CRUISE:
1 lazy summer afternoon
1 boat (big or small)
in good working order
1 designated drive
4-5 good friends
1 picnic basket of munchies
1 cooler of Hummer stuff
1 rechargeable blender
Preparation :
Each "Hummer" recipe yields 2 servings. Soften the ice cream a
little before adding to other ingredients. Blend until creamy and
enjoy. Mix all ingredients together and have a wonderful afternoon!
POLAR BEAR
Ingredients :
1 1/2 tbsp. Amaretto
4 tsp. white creme de cacao
1 tsp. chocolate syrup
1/4 tsp. vanilla
1 1/2 c. vanilla ice cream (softened)
Preparation :
In blender, blend Amaretto, creme de cacao, chocolate syrup,
vanilla and ice cream until smooth. Pour into 6 ounce glasses.
Makes 2 drinks.
GOLDEN CADILLACS
Ingredients :
5 qts. vanilla ice cream
1 1/3 c. Galeano liqueur
1/2 to 1/3 c. white creme de cocoa
Preparation :
Mix together in blender. Keep in freezer until ready to serve.
CHOCOLATE MINT COFFEE FLOAT
Ingredients :
Hot coffee
Creme de cacao liqueur
Mint chocolate chip ice cream
Preparation :
For each serving combine 1/2 cup coffee and 2 tablespoons
liqueur. Top with scoop of ice cream.
PINK DREAM
Ingredients :
3/4 oz. white creme de cacao
3/4 oz. vodka
3 oz. (1 sm. scoop) raspberry sherbet
3 oz. (1 sm. scoop) vanilla ice cream
3 oz. ice
Preparation :
Blend all ingredients until thick and serve in a 7 ounce stemmed
wine glass. Yield: 1 serving.
BORDEN’S & GORDON’S
Ingredients :
1/2 gal. French vanilla ice cream
1 c. vodka
1 c. cooked coffee
1 c. cream de cocoa
Preparation :
Thaw ice cream in punch bowl; let it soften. Then combine 3
liquid ingredients. Blend with ice cream. Serve.
AMARETTO ALEXANDER
Ingredients :
12 oz. amaretto liqueur
1 pt. half-and-half
6 oz. white creme de cacao
1 1/2 qt. vanilla ice cream
Preparation :
Combine amaretto, creme de cacao, and half-and-half in blender.
Put a scoop of ice cream in each sherbet glass and the remainder in
blender; blend well. Pour into sherbet glasses and serve. Serves
10.
MOCHA FROST
Ingredients :
3/4 c. whipping cream, chilled
1/4 c. creme de cocoa
1/4 c. Kahlua
1 1/2 c. coffee ice cream
Chocolate shavings or sprinkles
Preparation :
Place cream and liqueurs in chilled blender container. Cover and
blend 15 seconds. Gradually add ice cream and blend until smooth.
Serve in chilled glasses. Garnish with chocolate shavings (dessert
in a glass).
Category: Beverages & Drinks Recipes
