Boozy Batch Ice Cream Recipes

If you’re looking to create unique adult desserts, boozy ice cream is a fun way to elevate your menu. Whether you run a restaurant, brewery, dessert shop, or catering operation, a batch ice cream freezer allows you to craft small-batch, high-quality ice cream with endless flavor possibilities.

Many operators using an Emery Thompson batch ice cream machine love experimenting with alcohol-infused flavors.

In this blog, we’re using boozy ice cream recipes designed specifically for the Emery Thompson CB-350, which freezes 3.5 quarts per batch. This amount is both the minimum and maximum fill level recommended by Emery Thompson, helping ensure optimal freezing performance, texture, and consistency.

Soft Serve Ice Cream vs Hard Ice Cream

Before diving into recipes, it’s helpful to understand the difference between soft serve ice cream vs hard ice cream.

Soft serve machines freeze and dispense ice cream continuously, which makes them ideal for cones and quick-serve desserts.

A batch freezer, like an Emery Thompson ice cream maker, produces hard ice cream, gelato, and frozen custard in small batches. The mix freezes inside the cylinder and is extracted when it reaches the perfect consistency.

For operators who want creative flavors, alcohol infusions, mix-ins, or premium ingredients, a batch ice cream maker is the best choice.

Strawberry Rosé Ice Cream

Light, fruity, and slightly floral, this flavor is perfect for patio season.

Ingredients

• 2.5 quarts dairy ice cream mix

• ¾ quart strawberry puree

• ¼ quart rosé wine

• ¼ cup sugar (adjust depending on sweetness of strawberries)

• 1 tsp vanilla extract

• Zest of 1 lemon

Instructions

1. Combine dairy mix and strawberry puree in a mixing container.

2. Add rosé wine, sugar, vanilla extract, and lemon zest.

3. Mix thoroughly until smooth.

4. Pour the 3.5-quart mixture into the Emery Thompson CB-350.

5. Freeze until thick and creamy, then extract.

6. Optional mix-in: fresh strawberry pieces.

Piña Colada Ice Cream

This tropical classic makes a great summer dessert option.

Ingredients

• 2 quarts dairy ice cream mix

• 1 quart coconut cream

• ½ quart pineapple puree

• ½ cup white rum

• 1 tsp coconut extract

Instructions

1. Combine dairy mix, coconut cream, and pineapple puree.

2. Add rum and coconut extract and mix well.

3. Pour the mixture into the CB-350 batch freezer.

4. Freeze until smooth and creamy.

5. Optional mix-in: toasted coconut flakes.

Peach Bourbon Ice Cream

Fresh peach and bourbon create a balanced, slightly smoky summer flavor.

Ingredients

1. 2.5 quarts dairy ice cream mix

2. 1 quart peach puree

3. ½ cup bourbon

4. ¼ cup honey

5. 1 tsp vanilla extract

Instructions

1. Combine dairy mix and peach puree.

2. Add honey and vanilla extract and mix thoroughly.

3. Stir in bourbon.

4. Pour into the Emery Thompson CB-350 batch ice cream freezer.

5. Freeze until thick and creamy.

6. Optional mix-in: peach compote swirl.

Limoncello Ice Cream

Bright and refreshing with a citrus punch, perfect for summer menus.

Ingredients

• 3 quarts dairy ice cream mix

• ½ quart heavy cream

• ½ cup limoncello

• Zest of 2 lemons

• ¼ cup lemon juice

• ¼ cup sugar

Instructions

1. Combine dairy mix and heavy cream.

2. Add lemon zest, lemon juice, and sugar.

3. Stir in limoncello.

4. Pour the mixture into the CB-350 batch freezer.

5. Freeze until smooth and creamy.

6. Optional mix-in: lemon cookie crumbles.

Mango Margarita Ice Cream

This flavor brings a tropical margarita twist to frozen desserts.

Ingredients

• 2.5 quarts dairy ice cream mix

• 1 quart mango puree

• ½ cup tequila

• ¼ cup triple sec

• Juice of 1 lime

• Zest of 1 lime

Instructions

1. Combine dairy mix and mango puree.

2. Add lime juice and zest.

3. Stir in tequila and triple sec.

4. Pour the mixture into the Emery Thompson CB-350 batch ice cream machine.

5. Freeze until creamy and extract.

6. Optional topping: chili-lime sugar crumble.

Bourbon Vanilla Ice Cream

This is a simple but sophisticated boozy ice cream recipe that pairs perfectly with pies, brownies, or cobblers.

Ingredients

• 3 quarts dairy ice cream mix

• ½ quart heavy cream

• 2 tbsp vanilla bean paste

• ½ cup bourbon

• ¼ cup brown sugar

• Pinch sea salt

Instructions

1. Mix dairy base, cream, vanilla bean paste, brown sugar, and salt.

2. Add bourbon and blend well.

3. Pour into your batch ice cream freezer.

4. Freeze until thick and creamy.

5. Extract and harden if desired.

6. Optional mix-in: candied pecans.

Chocolate Stout Ice Cream

Beer-inspired desserts are increasingly popular in breweries and taprooms.

Ingredients

• 2.5 quarts dairy ice cream mix

• ¾ quart stout beer

• ¼ quart heavy cream

• ½ cup cocoa powder

• ½ cup brown sugar

• 1 tsp vanilla extract

Instructions

1. Whisk cocoa powder and brown sugar into the dairy base.

2. Add stout beer and cream.

3. Mix in vanilla extract.

4. Freeze in your batch ice cream machine until thick and smooth.

5. Optional mix-in: dark chocolate chunks.

Choosing the Right Emery Thompson Ice Cream Machine

The Emery Thompson batch freezer line is known for durability and consistency. Emery Thompson models include:

• Emery Thompson 24 qt batch freezer

• Emery Thompson 44 qt batch freezer

• Emery Thompson CB-100

• Emery Thompson CB-200

• Emery Thompson CB-350

These machines are considered by many operators to be among the best batch ice cream makers available, delivering high-quality equipment built for reliability. Larger models, such as the 44-quart machine, are among the biggest ice cream maker options used in commercial kitchens, known for their quality & performance and designs that are durable and easy to clean.

As a restaurant equipment distributor in Colorado, New Mexico, and Wyoming, Rocky Mountains Distributing helps operators choose the right batch ice cream machine and maintain it for long-term performance. Our team works with operators to ensure they have high-quality equipment that delivers dependable quality & performance while remaining easy to clean and maintain.

From bourbon vanilla to mango margarita, boozy ice cream recipes are a creative way to expand your dessert menu. Using a batch ice cream freezer like the Emery Thompson CB-350 allows you to experiment with unique flavors while maintaining the consistency, quality & performance, and texture customers expect.

With the right high-quality equipment, quality ingredients, and proper technique, you can produce artisan ice cream that stands out in restaurants, breweries, and specialty dessert shops.

Interested in adding a batch freezer to your operation? Contact us today to learn more about Emery Thompson equipment, training, and service support designed to keep your machines easy to clean, operating efficiently, and delivering the quality & performance your business depends on.