The Frozen Mudslide cocktail is easy to make with a couple scoops of ice cream and equal parts of Kahlua, Bailey’s, and vodka. And it’s a two-fer since it can be either a cocktail or boozy dessert.
I’m a recent fan of the Frozen Mudslide cocktail, and it all started with a gift. Some friends recently quit high altitude living and moved to an area much closer to sea level. It’s a bridge many up here cross – facing the fact that all this clean air is just a little too thin for optimal health. We will miss them, however they gifted us with a very, very large bottle of homemade Kahlua. I’m carefully parsing it out since I want it to last forever. I like it as a straight-up cordial in a small glass or on the rocks with some half & half.
But how I really like it is with Baileys (my favorite liqueur to add to hot cocoa), vodka, and ice cream. It’s a cocktail and dessert all wrapped up in a glass. Spoon optional.
Cook Like a Chef:
Blend it in a blender for a sophisticated cocktail, but don’t go to all that fuss if you’re serving this as a dessert. Just sit the ice cream out for 20 minutes to soften, or microwave for 15 seconds, and put a couple big scoops in a glass. Mix together equal parts of Kahlua, Bailey’s and vodka in a measuring cup, and pour the liquid over the top of the ice cream. I like to finish it with chocolate shavings.
Mix it up with your ice creams. I’ve used coconut ice cream and gelato, and have experimented with both chocolate and vanilla. I ultimately decided on a combo since I couldn’t choose my favorite. By the way, my favorite chocolate is one that has chocolate chips in it. That way I dispense with the traditional extra step of chocolate syrup on the inside of the glass.
- 8 scoops vanilla and chocolate ice cream - depending on the size of your glasses
- 2 ounces Kahlua
- 2 ounces Bailey's
- 2 ounces vodka
- Chocolate shavings for garnish
- 4 small mint sprigs
Partially melt the ice cream in the microwave oven. Divide between 4 glasses.
Mix together the Kahlua, Bailey's and vodka, and pour over the ice cream. Gently stir.
Garnish with chocolate shavings and mint.
This month’s theme for #ProgressiveEats is Frozen Treats, as in ice cream, gelato, frozen yogurt, or any dish that includes them. Unsurprisingly we have a lot of desserts for you today and a couple of cocktails. Summer is upon us, so go check them out!
Cocktails & Other Beverages
- Frozen Mudslide from Susan – The Wimpy Vegetarian
- Sangria Slushie from Karen – Karen’s Kitchen Stories
- Cabernet Ice Cream with Chocolate Shards from Barb – Creative Culinary
- Cinnamon Oatmeal Cookie Ice Cream Sandwiches from Coleen – The Redhead Baker
- Dulce De leche Mango Kulfi from Ansh – Spiceroots
- Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle from Carol – From a Chef’s Kitchen
- Layered Ice Cream Pie with Chocolate Cookie Crust from Liz – That Skinny Chic Can Bake
- Orange Creamsicle Mousse Parfaits from Jane – The Heritage Cook
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features Frozen Treats – to welcome the beautiful summer months. Our host this month is Ansh from SpiceRoots .
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.