Round Island Hummer

This frozen cocktail is basically a boozy milkshake built for lazy afternoons. Vanilla ice cream gets blended with white creme de cacao and creme de almond until thick and creamy, and that’s it. Three ingredients, one blender, done.

The white creme de cacao brings chocolate sweetness without any color, keeping the drink a clean, pale ivory. The creme de almond (also called creme de noyaux) adds a marzipan-like note that rounds out the vanilla and chocolate into something that tastes like a fancy dessert in a glass.

Soften the ice cream slightly before blending. Rock-hard ice cream will just spin around the blades and leave you with chunks instead of a smooth pour.

Pro Tips

• Don’t over-blend. You want it thick enough to eat with a spoon, not thin like a milkshake. A few quick pulses after the initial blend is usually enough.
• Use good quality vanilla ice cream. It’s carrying most of the flavor here, so cheap ice cream with artificial vanilla will taste flat.
• Serve immediately. This starts melting fast and loses its thick, frosty texture within minutes.

Variations

• Add a shot of Kahlua for a stronger coffee-chocolate kick.
• Use chocolate ice cream instead of vanilla for a darker, richer version.
• Rim the glass with cocoa powder or crushed amaretti cookies.