Adult Milkshake & Cocktail Ice Pop Recipes For Summer (Access Hollywood Live)

It’s National Ice Cream Month – and what better way to celebrate than with adult milkshakes & cocktail ice pops!

Entertaining expert Jeanne Benedict stopped by Access Hollywood Live to show off some fun ways to spike your summer treats!

Adult Milkshakes with a Mix-In’s Bar

Milkshake:

• 6 oz. vanilla ice cream or 3 (1/4 cup) scoops
• 2 oz. milk
• 1 oz. white rum

Mix-in Suggestions: Chopped peanut butter cups, cookies, strawberries, mini marshmallows, fudge, caramel sauce, sautéed bananas, graham cracker crumbs, sprinkles, cherries!

Place mix-in ingredients in small bowls by the milkshake maker on the party table.

Combine milkshake ingredients in the cup of a milkshake blender, and blend until smooth. Pour into a large wine glass and top with mix-in items to customize the flavor of your adult milkshake!

Long Island Iced Tea Pops

• 1 cup cola
• 1/2 cup cold water
• 1/2 cup liquid sweet and sour mix
• 3 teaspoons sugar (divided)
• 1 teaspoon vodka
• 1 teaspoon rum
• 1 teaspoon gin
• 1 teaspoon Tequila
• 1/2 teaspoon triple sec
• Lemon slices cut in half circles

Pour cola into a glass, loosely cover with plastic wrap, and let stand overnight so it loses its carbonation. After that, stir in 2 teaspoons of sugar, cover, and set aside.

Combine water, sweet and sour mixer, 1 teaspoon sugar, and all liquor in a bowl.

Press a moistened half circle lemon slice against the wall of a quick pop maker (such as Zoku). Pour in 1 oz. (2 tablespoons) of the sweet and sour mixture, insert pop sticks, and freeze layer (takes about 5 minutes). Fill remaining portion of mold with cola mixture. Freeze completely, unmold, and enjoy! Or place the pops in plastic bags, and put back into the freezer to eat later.

Makes about 8 (2 oz.) pops

Watermelon Tequila Pops

• 1 cup watermelon
• 1 tablespoon water
• 2 teaspoons Tequila
• 1 teaspoon snow cone watermelon syrup
• 1/4 cup prepared lemonade
• Green food coloring
• Chopped dark chocolate or chocolate chips

Puree watermelon, water, Tequila, and watermelon syrup in a blender. Transfer to a container with a spout, such as a measuring cup. Mix lemonade with green food coloring.

Moisten chocolate chips and place about 5 chocolate chips against each inside wall of a quick pop maker’s mold cavities. Use a plastic spoon or pop stick to help press the chips in place. Insert pop sticks and pour 3 tablespoons watermelon mixture into each mold; freeze layer completely. When frozen, add green lemonade mixture into each mold to the fill line. Allow pops to freeze until solid, unmold and serve immediately. Or place the pops in plastic bags, and put back into the freezer to enjoy later.

Makes about 3 pops

Daiquiri Kiwi Strawberry Mango Push-Pops

For Kiwi Layer:

• 1 cup chopped fresh kiwi (peeled, white core removed)
• 1 tablespoon frozen limeade concentrate
• 1 teaspoon white rum
• 1 teaspoon corn syrup

For Strawberry Layer:

• 1 cup chopped strawberries
• 1 tablespoon frozen limeade concentrate
• 1 teaspoon white rum
• 1 teaspoon corn syrup

For Mango Layer:

• 1 cup chopped fresh mango (peeled)
• 1 tablespoon frozen limeade concentrate
• 1 teaspoon white rum
• 1 teaspoon corn syrup

Also Need: Key limes for garnish; Push Pop Molds

For each layer, puree ingredients in a food processor and transfer to a plastic airtight container. Freeze until slushy. For best results, keep push pop molds upright when freezing the layers. Spoon 2 tablespoons of the bottom layer into the molds. Compact the layer down for a level surface. Freeze until bottom layer is firm enough to add the middle layer on top of it. Freeze middle layer and then add top layer. Keep frozen until ready to serve. Garnish with a key lime wheel.
Makes about 8 Push Pops

Mai Tai Snow Cones

• 1/4 cup dark rum
• 1/2 cup pineapple juice
• 2 tablespoon grenadine
• 1 1/2 cups sugar
• 1/2 cup water
• Crushed pineapple
• Red Maraschino cherries
• Snow cone ice

Combine rum, pineapple juice, and grenadine in a measuring cup; set aside. Combine sugar and water in a small saucepan, and stir until sugar is just moistened. Bring to a boil over medium heat until mixture turns into syrup and registers 235°F on candy thermometer; about 5 – 8 minutes. Remove from heat, allow mixture to stop boiling (about 30 seconds) and stir in rum mixture. Cool completely and transfer into a small bottle with a bartending pour spout.

Add snow cone ice to a Martini glass, and then top with crushed pineapple. Pour syrup over the top and garnish with a cherry.

Makes about 1 1/2 cups snow cone syrup.

For more, visit jeannebenedict.com.