Grown-up treats can help you sip away the summer

Cherry Pie a la Mode Milkshake

THE BLADE/SAMANTHA MADAR
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I scream. You scream. We all scream for ice cream in the summer.

We also crave cold drinks to cool us down. And, perhaps, some potent potables to sip by the pool.

Well, why not combine the three into one luscious libation?

In honor of July being National Ice Cream Month, and with National Ice Cream Day falling on the third Sunday of the month (which just happens to be this coming weekend), we’ve whipped up some boozy beverages to toast the occasion.

You can be really creative with floats and milkshakes, since there are so many different flavors of ice cream, mix-ins, liquors and liqueurs, spices, sodas, juices, and other ingredients to mix and match.

Don’t just limit yourself to scoopable ice cream. Ice cream bars can also make a great base for a drink. (Try a toasted almond bar with a splash of amaretto.)

Most rum and Coke floats are made with vanilla ice cream. Why? Infuse more flavor by using rum raisin ice cream instead, or by using Cherry Coke as the base.

If you should happen to have leftover pie (is there really such a thing?) from a family reunion or a backyard barbecue, take a slice and blitz it in the blender with a scoop of ice cream and a shot of something slightly sinful to make a drinkable dessert à la mode. You can also find packages with just two slices in the freezer section of the grocery store; buy them just for this purpose. Peach schnapps, of course, would complement peach pie and vanilla ice cream, with a few slices of fresh fruit tossed into the mix. Bourbon is a natural pairing for pecan pie and butter pecan ice cream. Virtually any flavor of pie would work here, except, of course, chicken pot pie.

Cake, doughnuts, or brownies would also be marvelous in a milkshake. Chocolate and coffee liqueurs and birthday cake-flavored vodka can not only enhance the baked goods themselves but also drinks that you make with them.

Products such as kombucha from Boochy Mama’s Probiotic Tonic, specialties from the Toledo Spirits Company, craft beers from any number of area brewers, and ice cream from Toft’s Dairy can offer some local flair to your shake or float.

Teetotalers can certainly feel free to banish the booze from these drinks: Either leave it out altogether or substitute extracts or non-alcoholic coffee syrups, which come in a wide range of flavors. And there are now so many varieties of non-dairy ice cream-like desserts that those who can’t have milk products don’t need to feel limited anymore.

Keep your cool in the heat with these crave-worthy cold cocktails.

Ice cream and summertime. We’ll drink to that!

Key Lime Pie Float

Key Lime Pie Float

■ Corn syrup

■ Graham cracker crumbs

■ 1 large scoop coconut ice cream

■ 3 ounces coconut rum

■ 6 ounces lime soda

Moisten the rim of a large float glass with the corn syrup, then invert the glass and dip the rim in graham cracker crumbs. Let dry.

Place ice cream in the bottom of the glass. Add the rum and then slowly pour the lime soda over the ice cream to fill the glass. Serve immediately.

Note: Halo Top makes a dairy-free Toasted Coconut ice cream. Talenti makes Caribbean Coconut gelato. Jarritos lime soda was used for testing.

Yield: 1 serving

Source: Adapted from Sam Henderson, hgtv.com

The Elvis Milkshake

The Elvis Milkshake

■ 2 bananas

■ 1 tablespoon butter

■ 1 generous tablespoon honey

■ ⅓ cup Southern Comfort

■ 1½ cups Toft’s Banana Peanut Butter Chunk ice cream

■ ¼ cup smooth peanut butter

■ 1 cup milk

GARNISH:

■ Whipped cream

■ Sprinkling of chopped peanuts

■ 4 dried banana chips

■ 2 strips of bacon

Peel the bananas and slice them into ½-inch pieces. Place into a small skillet along with the butter, honey, and Southern Comfort. Bring to a boil over medium-high heat and cook for about 2 minutes, stirring, until the bananas soften and the liquid thickens. Remove from heat and set aside to cool.

Place the banana mixture into a blender. Add the ice cream, peanut butter, and milk; blend until smooth.

Divide among 2 glasses and top each with whipped cream. Sprinkle with the peanuts; garnish with the banana chips and the bacon. Serve immediately.

Note: So Delicious makes a vegan, gluten-free Frozen Cashew Chocolate Drizzled Banana Foster non-dairy ice cream.

Yield: 2 servings

Source: Mary Bilyeu

Honey Lemon Ginger and Mango Float

Honey Lemon Ginger and Mango Float

■ 3 tablespoons honey

■ 1 teaspoon minced candied ginger

■ ⅔ cup lemonade

■ 2 tablespoons Limoncello or vodka

■ 1 scoop mango ice cream

■ Sparkling lemon water

GARNISH:

■ ½ slice lemon

■ 1 piece candied ginger

Gently heat the honey, ginger, and lemonade together in a small saucepan just until the honey liquifies. Stir, then refrigerate until cold.

Pour the lemonade mixture into a glass, then add the Limoncello or vodka. Place the scoop of ice cream into the glass, then top the glass off with sparkling water.

Skewer the lemon slice and the candied ginger; use this to garnish the drink. Serve immediately.

Yield: 1 to 2 servings

Source: Mary Bilyeu

Malted Tequila Milkshake

Malted Tequila Milkshake

■ ½ cup whole milk

■ 1 teaspoon vanilla extract

■ 3 tablespoons Agavero Tequila liqueur or tequila

■ 2 tablespoons malted milk powder (plain or chocolate)

■ 2 large scoops good quality vanilla bean ice cream

GARNISH:

■ Whipped cream

■ Mini chocolate chips

Pour the milk, vanilla extract, liqueur, and malted milk powder in the blender and purée until completely blended. Incorporate the ice cream and blend on low speed, just until combined.

Pour into a milkshake glass and serve along with a straw or large spoon. Garnish with whipped cream and miniature chocolate chips. Serve immediately.

Yield: 1 to 2 servings

Source: Adapted from Pati Jinich

Watermelon Soda Float

Watermelon Soda Float

■ ½ medium watermelon

■ ⅓ cup sugar

■ ⅔ cup vodka

■ 1 tablespoon fresh lime juice

■ Pinch of sea salt

■ Lemon-flavored sparkling water

■ 1 pint green tea-flavored ice cream (see note)

Using a melon baller, scoop out 1½ cups watermelon balls into a small bowl; cover and chill. Cut enough of the remaining watermelon into 1-inch pieces to measure 8 cups.

Stir sugar and vodka together in a small saucepan and heat gently until sugar dissolves. Set this syrup aside to cool as the watermelon chills.

Purée melon pieces (not melon balls) in a blender until smooth, then strain juice through a fine-mesh sieve into a large measuring cup or pitcher and discard the solids; you should have about 4 cups juice. Whisk in the vodka syrup, lime juice, and salt.

Divide melon balls among 8 tall glasses and pour the watermelon purée over them to half fill each glass; fill half of the remaining space with sparkling water. Top with ice cream, then add more sparkling water, if desired.

Serve immediately with a straw and a long spoon.

Note: Watermelon purée can be made 4 hours ahead. Häagen-Dazs and Halo Top both make versions of green tea ice cream.

Yield: 8 servings

Source: Adapted from Jessica Maher, bonappetit.com

Cherry Pie à la Mode Milkshake

■ 1 slice cherry pie

■ 4 sweet cherries, stemmed and pitted

■ ½ cup milk

■ 2 scoops cherry vanilla ice cream

■ 1 50 ml bottle cherry pie liqueur

GARNISH:

■ Whipped cream

■ 1 cherry with a stem

Place the pie, cherries, milk, ice cream, and liqueur into a blender and blend until smooth. Pour into a glass.

Garnish with whipped cream and a cherry. Serve immediately.

Note: Häagen-Dazs Cherry Vanilla ice cream was used for testing. Toft’s also makes a cherry vanilla ice cream.

Yield: 1 serving

Source: Mary Bilyeu

Rum and Coke Float

Rum and Coke Float

■ 1 8-ounce bottle Coke

■ 1 shot of rum

■ 1 large scoop of rum raisin ice cream

Pour half the Coke into a glass along with the rum. Add the ice cream, then pour the rest of the Coke over the top. Serve immediately.

Yield: 1 serving

Source: Mary Bilyeu

Contact Mary Bilyeu at mbilyeu@theblade.com, and follow her at facebook.com/​thebladefoodpage, bladefoodpage on Instagram, or @BladeFoodPage on Twitter.