I turned the classic Brandy Alexander into one of my favorite Ice Cream Cocktails by swapping heavy cream for ice cream, creating a boozy milkshake that begs a closer look.

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I love taking a classic and messing with it, so I turned the Brandy Alexander into a summer shake. I use brandy and creamy vanilla ice cream to keep that boozy, chocolate-vanilla vibe while chilling everything into slurpable bliss.

It’s indulgent but not fussy, the kind of treat you wanna hide from your own willpower. It sits somewhere between Alcoholic Ice Cream Drinks and Ice Cream Cocktails, and honestly I make this when friends drop by cause it feels special but easy.

Give it a try on a hot night, youll be surprised how quickly it disappears.

Ingredients

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Brandy: warming spirit that adds depth, little nutrition and extra calories, mostly ethanol and flavor.
Crème de cacao: sweet chocolate liqueur, lots of sugar, gives cocoa notes and dessert sweetness.
Vanilla ice cream: rich in fat and carbs, some protein, calcium, makes it creamy sweet.
Whole milk: adds silkiness, provides protein and calcium, thins shake slightly without watering it down.
Nutmeg: tiny pinch packs warm aromatic oils, almost no nutrients but lifts flavor beautifully.
Chocolate shavings: mostly fat and sugar, give texture and extra cocoa notes, also pretty garnish.

Ingredient Quantities

2 oz (60 ml) brandy

1 oz (30 ml) crème de cacao, dark or white

1 1/2 cups (about 3 scoops) vanilla ice cream

1/4 cup (60 ml) whole milk

1 teaspoon simple syrup or granulated sugar, optional

Whipped cream, optional

Freshly grated nutmeg or a pinch of cocoa powder for garnish

Chocolate shavings or curls, optional

How to Make this

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1. Put a tall glass in the freezer to chill while you make the shake, trust me it makes it feel fancier.

2. Scoop about 1 1/2 cups vanilla ice cream into a blender, add 2 oz brandy and 1 oz crème de cacao (dark or white, your call).

3. Pour in 1/4 cup whole milk and add 1 teaspoon simple syrup or a pinch of granulated sugar if you like it sweeter.

4. Blend on medium-high for 20 to 30 seconds until smooth and thick but pourable, dont overblend or it will get too thin.

5. Check texture and taste, add a splash more milk if too thick or another small scoop of ice cream if too thin; adjust sweetness or brandy to your liking.

6. Take the chilled glass from the freezer and pour the milkshake in, scraping the blender so you dont waste any of that boozy goodness.

7. Dollop on whipped cream if using, then grate fresh nutmeg over the top or dust a pinch of cocoa powder for classic flavor.

8. Finish with chocolate shavings or curls for drama, serve immediately with a straw and a long spoon, because its best right away.

Equipment Needed

1. Blender (powerful enough to crush ice cream, blend booze, run on medium high)
2. Tall glass to chill in the freezer while you mix
3. Ice cream scoop or big spoon for the 3 scoops
4. Measuring jigger or small measuring cup for the brandy, creme de cacao and milk
5. 1 teaspoon measure or small spoon for simple syrup or sugar
6. Silicone spatula to scrape every last bit from the blender
7. Microplane or fine grater for fresh nutmeg, or a small sieve for cocoa dusting
8. Vegetable peeler or small knife for chocolate shavings, plus a long spoon and straw for serving

FAQ

Q: Can I make this alcohol-free? A: Yes. Swap the brandy for an extra 1/4 cup (60 ml) milk or strong cold coffee, and use chocolate syrup or a nonalcoholic crème de cacao substitute. It won’t be the same, but still rich and yummy, add a little extra ice cream for body.

Q: How boozy is it and can I make it weaker? A: It’s definitely boozy with 2 oz brandy, but you can cut the brandy to 1 oz or add more ice cream and milk to dilute it. Taste as you go, nobody wants a surprise punch.

Q: Can I swap the brandy for another spirit? A: Sure. Cognac is the closest match, bourbon gives caramel notes, and dark rum works too. Use same amount but expect different flavor vibes.

Q: My shake is too thin or too thick, how do I fix it? A: Too thin: add more ice cream or a few ice cubes and blend briefly. Too thick: splash in extra milk, 1 tbsp at a time, or let it sit for 30 seconds then stir. If ice cream is rock hard, let it soften slightly or run under warm water for a few seconds.

Q: Can I make this ahead or save leftovers? A: Best fresh. You can blend and refrigerate for a few hours but it’ll separate, just re-blend gently. Don’t freeze a mixed shake, but you can freeze the mix as ice cubes then re-blend later.

Q: Any swaps for dairy or different ice cream flavors? A: Yes, use coconut, almond, or oat ice cream and matching milk for vegan version, but flavor changes. Chocolate or coffee ice cream makes it richer. If using plant milk, pick full fat for creaminess.

Brandy Alexander Milkshake Recipe Substitutions and Variations

Brandy: swap with bourbon or dark rum (use same 2 oz). Bourbon adds caramel vanilla notes, dark rum brings a molassesy chocolate vibe. For a nonalcoholic option try strong black tea or 1/4 tsp brandy extract in milk.
Crème de cacao: use a chocolate liqueur like Godiva or Kahlúa for a richer, sweeter chocolate note, or make it nonalcoholic with 1 tbsp cocoa powder + 1 tbsp simple syrup stirred into the shake.
Vanilla ice cream: replace with chocolate or coffee ice cream for a twist, or use coconut/soy-based vanilla ice cream to keep it dairy free; keep roughly 3 scoops for texture.
Whole milk: swap for half and half for a creamier shake, or use almond/oat milk if you want dairy free (you might need an extra tablespoon of ice cream cause plant milks are thinner).

Pro Tips

– Start with super creamy, high fat vanilla ice cream, not some icy cheap kind, it makes the shake silkier and actually holds up to the booze better.
– Pulse the blender first to break stuff up then use short bursts until its thick but pourable, dont overblend or it will get watery.
– Add the brandy a little at a time and taste as you go, alcohol numbs your tongue so you might need a touch more sweetener but its easier to add than fix if you overshoot.
– Prep garnishes and chill the glass ahead so you can serve right away, grate the nutmeg last minute and keep chocolate shavings cold so they stay pretty.

Brandy Alexander Milkshake Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I turned the classic Brandy Alexander into one of my favorite Ice Cream Cocktails by swapping heavy cream for ice cream, creating a boozy milkshake that begs a closer look.

Servings

servings

Calories

650

kcal

Equipment: 1. Blender (powerful enough to crush ice cream, blend booze, run on medium high)
2. Tall glass to chill in the freezer while you mix
3. Ice cream scoop or big spoon for the 3 scoops
4. Measuring jigger or small measuring cup for the brandy, creme de cacao and milk
5. 1 teaspoon measure or small spoon for simple syrup or sugar
6. Silicone spatula to scrape every last bit from the blender
7. Microplane or fine grater for fresh nutmeg, or a small sieve for cocoa dusting
8. Vegetable peeler or small knife for chocolate shavings, plus a long spoon and straw for serving

Ingredients

2 oz (60 ml) brandy
1 oz (30 ml) crème de cacao, dark or white
1 1/2 cups (about 3 scoops) vanilla ice cream
1/4 cup (60 ml) whole milk
1 teaspoon simple syrup or granulated sugar, optional
Whipped cream, optional
Freshly grated nutmeg or a pinch of cocoa powder for garnish
Chocolate shavings or curls, optional

Directions

Put a tall glass in the freezer to chill while you make the shake, trust me it makes it feel fancier.
Scoop about 1 1/2 cups vanilla ice cream into a blender, add 2 oz brandy and 1 oz crème de cacao (dark or white, your call).
Pour in 1/4 cup whole milk and add 1 teaspoon simple syrup or a pinch of granulated sugar if you like it sweeter.
Blend on medium-high for 20 to 30 seconds until smooth and thick but pourable, dont overblend or it will get too thin.
Check texture and taste, add a splash more milk if too thick or another small scoop of ice cream if too thin; adjust sweetness or brandy to your liking.
Take the chilled glass from the freezer and pour the milkshake in, scraping the blender so you dont waste any of that boozy goodness.
Dollop on whipped cream if using, then grate fresh nutmeg over the top or dust a pinch of cocoa powder for classic flavor.
Finish with chocolate shavings or curls for drama, serve immediately with a straw and a long spoon, because its best right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.