Achieving Perfectly Spiked Frozen Desserts Is A Tricky Balance

From frozen margaritas to piña coladas, spiked beverages are a summer staple. But what about combining those hot weather refreshers with other frozen treats, such as ice pops, slushes, or even ice cream? You might have seen various stores offer their takes on mixing alcohol with desserts, such as Costco's vodka-spiked popsicles or the frozen cocktail tubes you'd find at the liquor store. It's not difficult to make similar concoctions at home with a freezer and some imagination.

Be aware, though — making the perfect spiked frozen desserts isn't just a matter of mixing vodka and juice, putting it into the freezer, and calling it a day. There's a science to mixing frozen drinks to perfection that is made tricky due to the inconsistent freezing points of different types of alcohol. 

It's important to know exactly how to freeze spiked treats, or you may end up with a frozen disaster.

Most alcohol simply doesn't freeze very well; the freezing point of alcohol is much lower than that of water. Compare 32 degrees Fahrenheit for water (0 degrees Celsius) to -16 for a bottle of 80 proof liquor (-26 degrees Celsius). As a rule of thumb, the higher the proof of alcohol, the better it will keep in the freezer. However, the alcohol won't actually freeze solid until you hit temperatures much lower than the average icebox. Conversely, beer and wine will freeze at a much higher chill point but can quickly be ruined if frozen solid.

What does this mean for frozen treats? Don't add too much alcohol. If you're looking to go wild with the ABV, you might want to look elsewhere. A little goes a long way with boozy sorbets, granitas, and ice cream. 

Try to keep the proportions to a 4-to-1 ratio or lower when making icy treats, such as popsicles. For ice cream, just a few tablespoons per quart and a half will do. Adding too much liquor will make it impossible to freeze the final product and will result in a wet, slushy mess. 

Ready to try your hand at making boozy backyard summer treats? Try a simple fruit popsicle made with blended fresh fruit juice, a touch of sugar, and some vodka — mint or other herbs optional. You can also use a piña colada recipe for a refreshing pop base. Just tune down the amount of alcohol as necessary so the bars will set up properly in the freezer.

Want to jazz up homemade ice cream with a kick? Break out the ice cream maker and use your preferred recipe combined with two to three tablespoons of a complementary liquor. (Whiskey goes well with vanilla and tequila with citrus fruits.)

Or make a simple, frosty granita as a delicious after-dinner treat. Combine 4 cups of blended fruit, 1/4 cup of liquor or wine, and 1/4 cup of sugar in a low baking dish and scrape it up with a fork once frozen solid. Freeze again before you serve.