Drink Recipes - Freezer Drinks

Drink Directory for this page:
Amaretto Freeze
Apple Ice
Chocolate Monkey
Cindy's "Horney Monkey"
Blended Citrus Gin Fizz
Mango-Boysenberry Mimosa
Watermelon and Strawberry Margarita
Very Berry Smoothy
Frozen Melon Colada
Kapalua Butterfly
Frozen Daiquiri
Frozen Hazelnut Vanilla Cream
Frozen Honeydew Margaritas
Frozen Kir Royale
Strawberry Banana Margarita
Frozen Cappuccino
Raspberry Lime Rickey
Tropical Cocktail

Amaretto Freeze

2 scoops vanilla ice cream
3/4 ounce amaretto
1 maraschino cherry

In a blender, combine ice cream and Amaretto. Blend until smooth. Serve in a cocktail glass, topped with maraschino cherry.

Apple Ice

1 pkg Stouffer's escalloped apples
2 tbsp Grenadine syrup -- + 1-1/2 tsp defrosted
1 tsp Lemon juice
12 Ice cubes
1/2 c Rum
1/2 c Orange juice

Empty apples into blender; add ice cubes, orange juice, grenadine, lemon juice and rum. Blend on high speed for 1-2 minutes. Pour apple mixture into chilled glasses. If desired, top with a dollop of whipped cream.

NOTE: Can be made 1 hour ahead of time and kept in freezer until ready to serve.

Chocolate Monkey

2 scoops Chocolate Ice cream
1 shot Kahlua
1 shot Banana Liqueur
1/4 pint Milk

Stick all this in a blender, until the ice cream has sort of mixed. Then serve.


1 ounce Vodka
1 ounce Crème de banana
1 ounce Crème de cacao
1 ounce Florentine
2 scoops Vanilla Ice cream

Blend with 6-8 ice cubes and 2 scoops of good vanilla ice cream. Pour into large gimlet glass, and enjoy swinging from the...


This twist on the classic brunch drink gets its flavor from three types of citrus. For large parties, you can prepare several batches a few hours ahead of time and store them in the freezer. Then, before serving, thaw the mixture slightly and whisk to blend. 

22 ice cubes
1/2 cup gin or vodka 
1/2 cup whipping cream
1/2 cup club soda
1/4 cup frozen lemonade concentrate
1/4 cup frozen limeade concentrate
3 tablespoons frozen orange juice concentrate
3 tablespoons powdered sugar
Ground nutmeg 
Lemon- and lime-peel twists
Lemon slices 

Place first 8 ingredients in blender; blend until smooth. Pour into 4 glasses. Sprinkle with nutmeg. Garnish with lemon- and lime-peel twists and lemon slices. 


Brunch drinks get updated with this take on the traditional duo of orange juice and champagne. Note that freshly squeezed orange juice is not the best choice here, as its intense taste can overwhelm the other juices. Topping the drink with a boysenberry "floater" creates a vibrant color contrast. 

2 cups frozen unsweetened boysenberry, thawed 
2 tablespoons sugar

3 cups chilled orange juice (do not use freshly squeezed)
1 1/2 cups frozen orange-peach-mango juice concentrate
1 750-ml bottle of chilled dry champagne
10 small orange slices 

Place 10 berries in freezer; reserve for garnish. Purée remaining berries in processor. Strain through sieve over bowl, pressing on solids. Mix in sugar. (Purée can be made 1 day ahead. Cover and refrigerate.)

Whisk orange juice and concentrate in pitcher to blend. Mix in champagne. Divide mimosa among 10 champagne glasses. Drizzle 1 1/2 teaspoons berry purée over each. Garnish with orange slices and reserved berries. 


Freezing the watermelon and strawberries before mixing the drink eliminates the need for ice - and allows the fruit flavors to retain their full intensity. 

3 cups (packed) frozen chopped seeded watermelon
1 cup (packed) frozen quartered unsweetened strawberries
7 tablespoons tequila
7 tablespoons triple sec
1/3 cup fresh lime juice
2 tablespoons sugar
Pinch of salt
4 small thin watermelon wedges

Puree first 7 ingredients in blender until smooth. Pour into chilled margarita glasses. Garnish with watermelon wedges.


Grape juice accents the berry flavor in this terrific-tasting drink.

1 3/4 cups low-fat blueberry yogurt
1/4 cup grape juice
1 1/2 cups frozen blueberries
1 cup frozen blackberries

Combine yogurt and juice in blender. Add berries. Blend until mixture is thick and smooth. Pour into glasses and serve immediately.


2 cups chopped honeydew melon, frozen solid
2 jiggers (3 ounces) light rum
1/4 cup Midori
2 teaspoons fresh lime juice

In a blender, purée the melon with rum, Midori and lime juice, scraping the sides occasionally, until the mixture is smooth but still frozen. Divide the mixture between 2 stemmed glasses. 


2/3 cup pineapple juice
1/2 cup dark rum
6 tablespoons canned cream of coconut (such as Coco López)*
1/4 cup sweet and sour mix
2 tablespoons grenadine
2 teaspoons frozen orange juice concentrate, unthawed
20 (about) ice cubes 

*Available in the liquor department of most supermarkets. 

Combine first 6 ingredients in blender. Chill in freezer 30 minutes. Add ice to pitcher; blend until ice is finely crushed. Pour into brandy glasses. 


2 ounces light rum 
1 1/2 tablespoons lime juice 
1/2 teaspoons superfine sugar 
1 cup crushed ice 

Put all ingredients in a blender and blend until the mixture has the consistency of snow. Serve immediately in a large saucer champagne or similar glass, with a short straw. 


1/4 cup hazelnuts, toasted lightly, rubbed in a dish towel to remove some of the skins, and cooled
1 jigger (1 1/2 ounces) Frangelico
1 jigger (1 1/2 ounces) cognac
1 cup vanilla ice cream, softened slightly

In a blender, grind the fine hazelnuts, add Frangelico, cognac, ice cream and 1 cup cracked ice.

Blend the mixture, scraping down the sides occasionally, until it is smooth but still frozen. Divide the mixture between 2 stemmed glasses.


1 honeydew melon
3/4 cup white tequila
1/3 cup fresh lime juice
2 1/2 tablespoon sugar, or to taste 

Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 3 1/2 cups. Freeze melon cubes in a sealable plastic bag at least 3 hours and up to a week.

Puree frozen honeydew in a blender with remaining ingredients until smooth. Pour drink into 4 stemmed glasses. 


1 half bottle (12.7 ounces) champagne, chilled
2 jiggers (3 ounces) crème de cassis, or to taste

Pour 1 1/4 cups of champagne into an ice tray and freeze into cubes. Pour crème de cassis into a metal bowl and freeze it until it is very thick. (The crème de cassis will not freeze solid.) The liquids may be prepared up to this point 8 hours in advance.

In a blender, blend frozen champagne and 1 cup cracked ice with the crème de cassis, scraping down the sides occasionally, and the remaining champagne until the mixture is smooth but still frozen. Divide mixture between 2 stemmed glasses.


1 cup chopped strawberries, frozen solid
1 small banana
3 jiggers (4 1/2 ounces) tequila
1 jigger (1 1/2 ounces) Triple Sec
2 1/2 tablespoons fresh lemon juice

In a blender, purée the strawberries and the banana, peeled and broken into pieces, with the tequila, the Triple Sec, the lemon juice and 1 cup cracked ice, scraping down the sides occasionally, until the mixture is smooth but still frozen and divide the mixture between 2 stemmed glasses.


1 cup freshly brewed espresso, cooled to room temperature
2 cups ice cubes
1/4 cup half-and-half or whole milk
3 tablespoons superfine sugar or to taste
1/4 teaspoon cinnamon
1/4 cup Kahlúa or other coffee flavored liqueur if desired
Garnish: cinnamon

In a blender blend all ingredients until smooth but still thick. Divide mixture between 2 tall glasses and sprinkle with cinnamon.


We found that a small amount of Pernod in the Rickey's added an interesting but unimposing accent. If you don't care for the flavor of Pernod, simply substitute an equal amount of additional vodka.

Can be prepared in 45 minutes or less but requires additional unattended time.

a 10-ounce package frozen raspberries in light syrup, thawed
1 1/4 cups fresh lime juice
1 cup water
1/2 cup vodka
1/4 cup Pernod
3/4 cup superfine sugar
1 cup chilled club soda or seltzer water
Garnish: fresh raspberries and lime slices

In a sieve set over a bowl drain raspberries, pressing gently on berries with back of a spoon if necessary to yield 1/2 cup liquid, and reserve raspberries for another use. In a 2-quart pitcher stir together raspberry liquid, lime juice, water, vodka, Pernod, and sugar until sugar is dissolved and chill until cold. Rickey's may be prepared up to this point 1 day ahead and chilled, covered.

Just before serving, add club soda or seltzer water, enough ice to fill pitcher, and some fresh raspberries and lime slices. Serve Rickey's in glasses filled with ice and garnish with more fresh raspberries and lime slices.


3 or 4 ice cubes
2-3 ounces gin
1 ounce guava nectar
1 ounce frozen pineapple juice

Put the ice cubes in an old-fashioned glass, add the rest of the ingredients, and stir gently.


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