Lady Godiva

Lady Godiva is the boozy dessert cocktail that lives in the territory between a milkshake and an after-dinner drink. Creme de cacao and Kahlua blend with vanilla ice cream, fresh strawberries, and half-and-half into a frothy, frozen drink that tastes like chocolate-covered strawberry meets coffee shop frappe. Topped with whipped cream and a whole strawberry, it’s dessert and a drink in one tall glass.

The technique is straightforward but the ratios matter. Two ounces of creme de cacao gives you the chocolate backbone, three ounces of Kahlua (or similar coffee liqueur) brings the coffee notes, and six generous scoops of vanilla ice cream provide the body. Add the strawberries and half-and-half last, then blend just until smooth. Over-blending warms the drink and turns it watery.

Fresh strawberries are the right choice, especially in season. Frozen work in a pinch but make the drink colder and harder to pour. If using frozen, thaw partially first.

Serve in oversized brandy snifters or wine goblets so the whipped cream and strawberry garnish look proper. A drinking straw alongside helps reach the bottom of the glass before everything melts together.

The drink yields one generous serving, so this is built for sharing or for an indulgent dessert solo. Cut all ingredients in half for two smaller portions, or double everything for entertaining.

Pro Tips

• Use a high-quality vanilla ice cream, the flavor shines through clearly here
• Pre-chill the serving glasses in the freezer for 10 minutes so the drink stays cold longer
• Blend in short pulses, not continuously, to keep the texture creamy instead of watery
• A pinch of powdered sugar in the blender balances the strawberry tartness if your berries aren’t fully ripe

Variations

• Sub fresh raspberries or pitted cherries for the strawberries
• Add a tablespoon of chocolate syrup drizzled around the glass before pouring for a presentation touch
• Swap creme de cacao for Bailey’s Irish Cream for a creamier, less chocolatey profile