Here’s Why Booze and Ice Cream Should Hang Out All the Time


Affogato, an Italian dessert comprising a scoop of vanilla gelato drowned in hot espresso, is a simple, sophisticated way to end a meal. Our drunken versions, which swap the coffee for Grand Marnier, Campari or Averna and vary the flavors of ice cream and sorbet to match, are three riffs on the original.

The vanilla–Grand Marnier ice cream float is just a high-class take on a Creamsicle, while the lemon-Campari combination is a bitter refresher for the hottest summer days. And the Averna, with its bright citrus notes, is perfect poured over a scoop of chocolate gelato.—Jessica Battilana

Boozy Ice Cream Floats

Serves 3

  • 1 scoop vanilla ice cream or gelato
  • 1 ounce Grand Marnier liqueur
  • 1 scoop lemon sorbet
  • 1 ounce Campari liqueur
  • 1 scoop chocolate ice cream or gelato
  • 1 ounce Averna amaro

Scoop the ice cream or sorbet into a bowl, pour the liquid (Grand Marnier, Campari or Averna) over, and serve immediately.


Discussion (5)

  • slywlf posted 3 months ago

    Huh - and here I thought I was being all innovative with my Not-Your_Father's Root Beer and chocolate ice cream float, or more recently my chocolate ice cream topped with Van Gogh espresso vodka (a happy discovery at my newly discovered local liquor store) with a drizzle of Hershey's Simply 5 chocolate syrup for a very adult mocha treat. Enjoying the site so far!

  • SpiderLegs posted 9 months ago

    Looks like you can let your imagination run wild! One scoop of ice cream, sherbet, gelato, frozen yogurt or Italian ice to one ounce liquor, top with whatever. You got dessert.

  • tamaslaweuropecom1120679482 posted 9 months ago

    Sorry if I sound naive, but can someone tell me if these desserts are for drinking or eating with a small spoon?
    Also the one with the kahlua how much kahlua with the icecream?
    Thanks in advance

  • kithope posted 9 months ago

    Can also make ice cream floats with fruit-flavored lambic beers.

  • dtommie.3c4f0 posted 9 months ago

    I worked with a fabulous Austrian Chef years ago in a 4 star restaurant. He was always making fabulous Austrian desserts and pastries. I asked him what was his favorite dessert. He laughed and his very favorite flavor combos was a good vanilla ice cream with Kahlua poured over. Thinking about that makes me want some of that now.


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