Start reading Ice Cream Happy Hour on the free Kindle Reading App or on your Kindle in under a minute. Don't have a Kindle? Get your Kindle here.

Deliver to your Kindle or other device

Enter a promotion code
or gift card

Try it free

Sample the beginning of this book for free

Deliver to your Kindle or other device

Sorry, this item is not available in
Image not available for
Image not available

Ice Cream Happy Hour: 50 Boozy Treats That You Spike and Freeze at Home [Kindle Edition]

Valerie Lum , Jenise Addison
4.7 out of 5 stars  See all reviews (23 customer reviews)

Print List Price: $14.95
Kindle Price: $9.99
You Save: $4.96 (33%)

Free Kindle Reading App Anybody can read Kindle books—even without a Kindle device—with the FREE Kindle app for smartphones, tablets and computers.

To get the free app, enter your email address or mobile phone number.


Amazon Price New from Used from
Kindle Edition $9.99  
Paperback $13.46  
Kindle Delivers
Kindle Delivers
Subscribe to the Kindle Delivers monthly e-mail to find out about each month's Kindle book deals, new releases, editors' picks and more. Learn more (U.S. customers only)

Book Description


Perfect for a fun party treat or special occasion dessert, these homemade frozen delights not only taste amazing, they also serve up a surprising kick—the shot of booze in each cup.
Follow the authors’ clever technique by adding a generous pour of spirits to your homemade ice cream and you’ll soon be impressing family, friends and party guests with the coolest of 21-and-over desserts. Ice Cream Happy Hour offers sinfully spiked versions of the classics as well as your favorite cocktails churned and chilled:

• Vanilla with Brandy
•Chocolate with Grand Marnier,
•Cookies and Cream with Vodka
• Caramel with Spiced Rum
•Maple with Bourbon
•Jasmine Tea with Sake
•White Russian
•Whiskey Sour
•Lemon Drop
•Strawberry Daiquiri

With step-by-step instructions and beautiful photos, this book shows how easy it is to turn a standard flavor into a hard ice cream. Desserts like Tiramisu and Cherries Jubilee have long used liquor to add fun and flavor. Now and for the first time ever, this book shows how ice cream can be infused with booze to create exciting new frozen treats.

Editorial Reviews

About the Author

Valerie Lum is a cook, writer and homemade ice cream aficionado from California. Jenise Addison is the culinary school graduate and current kitchen manager at a gourmet deli and beer bottle shop in Brooklyn. Both authors live in New York City.

Product Details

  • File Size: 6209 KB
  • Print Length: 162 pages
  • Page Numbers Source ISBN: 1569759316
  • Publisher: Ulysses Press (July 19, 2011)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B005NI7QVA
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #407,265 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images?

Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Share your thoughts with other customers
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars A great little ice cream cookbook! October 18, 2011
Honestly, this is an awesome little cookbook! I love to make homemade ice cream, although I don't do it very often. not sure really is very easy!). This is a compact book with lots of beautiful color photos that just made me extremely hungry! The first thing you find in the front of the book is an introduction and easy to follow guide about the basic ice cream making techniques. There are photos that show every step so you KNOW you are getting it right!

The chapters include Boozy Ice Cream, 80 Proof Specialties, Cocktails on a Cone, Tropical Treats by the Scoop, Spiked Sorbets and Sherbets, and Tipsy Sundaes and Floats. There are simple recipes like Vanilla Ice Cream with Brandy or more comples recipes that involve making simple syrups and cooking down fresh fruit (in the sorbets, for example). All of them have very simple to understand directions, though, to make things go smoothly.

In addition to the recipes, there are some serving suggestions as well. Information on how to make certain toppings like Vodka Strawberry sauce or Whisky chocolate sauce! YUM!

Honestly, I wouldn't change a single thing about this little book! I loved it!
Comment | 
Was this review helpful to you?
6 of 7 people found the following review helpful
5.0 out of 5 stars Ice cream and booze! What could be better?! September 7, 2011
By Miko H.
Ice cream just might be my favorite food. About a year ago I was introduced to the world of homemade ice cream which kicks the store-boughts butt! I have been experimenting with adding flavors to the standard vanilla custard and it really is the best thing ever.

Now this book came along and I've tried out a few of the recipes. They all follow the same basic steps at the front of the book but they add the crucial element of booze! I have to admit, I was a little startled by the use of gelatin in most of the recipes. But these recipes are a far cry from those college year jello shots. They have such elegant flavors but you can definitely taste the booze.

The alcohol makes the ice cream the perfect consistency because it doesn't quite freeze. Usually homemade ice cream is the best when it comes right out of the ice cream maker. Once you put it in the freezer it becomes hard as a rock. Not this kind. It stays perfectly soft whether right out of the ice cream maker or right out of the freezer. I tried several recipes, my favorites are The Vanilla with Brandy, Mojito sorbet and the Chocolate Guinness mmmm!!
Comment | 
Was this review helpful to you?
4 of 4 people found the following review helpful
5.0 out of 5 stars Each one better than the last May 6, 2012
Format:Paperback|Verified Purchase
Too frequently in my experience ice cream recipes with alcohol tend to end up sloshy messes that do not even resemble ice cream. What a delight to find that each of these recipes comes out just as described. Each of them I have tried is better than the last. There's no way to tell that gelatin is included, they are creamy and have a strong taste of whatever liquor is included. I can't wait to continue to work my way through all of the recipes.
Comment | 
Was this review helpful to you?
3 of 3 people found the following review helpful
5.0 out of 5 stars adult ice cream September 30, 2011
love bringing these gems to parties. they are always a huge hit! We live in a hot climate so these really are perfect all year long. Nothing like relaxing on the patio with some adult ice cream after a hard days work. I love the photos in this book- full color- gotta have photos in a cookbook. The recipes are easy to follow even for ice cream newbies like myself.
Comment | 
Was this review helpful to you?
3 of 3 people found the following review helpful
5.0 out of 5 stars Great Idea! October 2, 2011
Boozy ice cream is the best idea I've heard of in a long time. The directions are easy to follow. I am not the best in the kitchen so I had some trial and error but for someone who cooks more than the once a year I do it's no sweat. I love the Blue Hawaiian. Instead of bringing a bottle of wine to parties I am going to start bringing a treat from this book!
Comment | 
Was this review helpful to you?
4 of 5 people found the following review helpful
5.0 out of 5 stars Even Better than Frozen Cocktails...Spiked Ice Cream! October 25, 2011
By H. Roth
Decadence just might be defined as combining homemade, premium-style ice cream base with your favorite type of alcohol. If you agree with that definition, the "Ice Cream Happy Hour" cookbook will make you very, very happy. With 50 amazing recipes combining fabulous flavors such as Guinness, Sake, and many more there is something for everyone who wants to try a spiked, frozen treat.

One of the nice things about this cookbook is the authors share with you both their process for reaching the final recipes and teach you how to make your own. If you haven't made ice cream before, don't sweat it. The book starts with everything you need to know. You will not only be able to get it right, you'll be able to make it great.

Although we've tried a number of the recipes from this book, I know we're no where close to being finished with all the recipes we want to taste. The consistent response was "So good it's evil" and similar comments. They are so good you won't want to wait until summer to start making the best "happy" ice cream around. The Guinness ice cream on page 82 was the first test. I'm not sure how long we'll be able to wait before making another batch. Thanks to great little counter-top ice cream maker models, the potential is nearly unlimited.

Rather than give away any spoilers on recipes or risk someone failing for lack of instructions at the beginning of the book for important techniques, I'm going to share one of the recipes you can use tonight. Although putting this on ice cream purchased from the store borders on sacrilegious, it's not a big enough offense to justify more than a small bit of penance.

Whisky Caramel Sauce
Makes a little more than 2 cups

Place 1 ½ cups sugar in a medium saucepan and add ½ cup water.
Read more ›
Comment | 
Was this review helpful to you?
Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Awesome recipes!
Published 5 months ago by kitty
5.0 out of 5 stars Good Book, Good Recipes.
This little book is big in recipes, very complete. Easy recipes, no need to be an expert to prepare them.
Published 10 months ago by Rocio
4.0 out of 5 stars Great Recipe book
Very easy to read and instructions are very easy to follow.

Looking forward to making all of them.

Recommending this to all my friends.
Published 14 months ago by Cecil Bain
5.0 out of 5 stars Good simple book to start off messing up the kitchen!
Just got this along with the ice cream maker from Cuisinart.
The collection of recipes looks so delicious by just reading it! Read more
Published 16 months ago by Maverick Liew
3.0 out of 5 stars only made one recipe so far
i made the watermelon sorbet the other day. it tasted ok, but I did have to put in the freezer to get it to harden up. Read more
Published 20 months ago by David Arnold
4.0 out of 5 stars missing pages
I received this book and found it interesting. I plan to make many of these recipes for future parties. Read more
Published 21 months ago by G. Wood
5.0 out of 5 stars THis was a cookbook I thought was a must have in my kitchen
Great story line on how it was developed and also recipes seems for an average to better cook easy enough to do I haven't tried them yet just got the book!
Published 23 months ago by Dee
5.0 out of 5 stars Yummy
This has been a fun recipe book. I have enjoyed every recipe I've tried and ones that I've change the flavor up a bit. Read more
Published on April 11, 2013 by CAB in Utah
5.0 out of 5 stars Ice Cream Happy Hour
Love this book. So many good recipes and ideas. I am very happy with my purchase and really think I got my money's worth on this one.
Published on March 17, 2013 by Deb
5.0 out of 5 stars LOVE this book
I absolutely love this recipe book and finding new things to try making. Downside is that I have alcohol that I wouldn't normally drink around the house waiting to be used in more... Read more
Published on February 13, 2013 by TaylorB
Search Customer Reviews

More About the Author

Valerie Lum was born and reared in Sacramento, California. After earning her bachelors in journalism from California State University of Chico with the help of a Chips Quinn Scholarship, she embarked on a career as a reporter where she covered small towns in both California and Oklahoma. On a whim, she packed all of her belongings in one car and drove across the country to New York City where she continues her work as a writer and cook.

When she's not attempting to burn off the ice cream poundage from this book by running, she can be found making batches upon batches of brownies, blondies and cookies as the baker at Bierkraft in Park Slope, Brooklyn. She can also be found in the kitchen singing and dancing to herself while she cooks for her family and friends in her tiny apartment in Brooklyn.

Jenise Addison was born and reared in Corona, Queens and has had a love for good food and honest ways to make it since childhood. To this day, one of her favorite places is the cookbook aisles of the New York Public Library. After attending Long Island City High School, majoring in restaurant driven culinary education, she went on to attend The French Culinary Institute with a little help from celebrity chef Bobby Flay and aid of the inspiring organization Careers Through Culinary Arts Programs, which helps high school students break into the demanding culinary world.

She got her first kitchen job as a pastry cook intern in 2004. Seven years and four New York City restaurants later, Jenise now spends her time brining, curing, butchering and fermenting at one of Brooklyn's destination beer and quality food meccas, Bierkraft. When she has some free time, she spends it with family and friends trying new things like Hot Buttered Rum Ice Cream.

If you would like to reach us for a signing or event, we can contacted at

What Other Items Do Customers Buy After Viewing This Item?


There are no discussions about this product yet.
Be the first to discuss this product with the community.
Start a new discussion
First post:
Prompts for sign-in

Look for Similar Items by Category