Calling all foodies! The Tipsy Scoop Latest and Greatest Recipes cookbook is here! Featuring 40 of their never-before-seen ice cream and sorbet recipes, this new book from boozy ice cream brand Tipsy Scoop is sure to inspire your next Insta-worthy dessert from the comfort of your own kitchen.
Known for their mouth-watering, candy-topped creations, founder Melissa Tavss and partner Rachel Chitwood have assembled everything you need to know about how to make boozy ice cream and sorbets, ice cream based desserts, and of course, delicious cocktails!
Beyond fun recipes and gorgeous dessert photos, the Tipsy Scoop Latest and Greatest Recipes cookbook also contains secret tips and tricks to help you masterfully create highly photogenic dishes, and conquer any ice cream challenge!
As well as fan-requested favorite recipes for flavors like Spiked Hazelnut Coffee ice cream and Mango Margarita sorbet, readers can find seasonal delights like Strawberry Rhubarb Bourbon ice cream, tequila and rum infused desserts, and more.
In addition to their weekly virtual cocktail classes on Instagram, Tipsy Scoop plans to begin a virtual book tour, starting this month. Pre-orders of their boozy ice cream cookbook are available at TipsyScoop.com, on sale for $16.99 through May 4th, 2020.
But Wait, That’s Not All!
For dessert fans ready to start making cocktail inspired sorbets and ice creams at home, gourmet retailer Williams Sonoma is partnering up with Tipsy Scoop to give away a copy of their new book, and a Breville Smart Scoop Ice cream maker, valued at over $550! One lucky winner will be selected April 29th, 2020. To enter and for more details, please visit TipsyScoop on Instagram.
Ready to make your first batch? Here’s Tipsy’s recipe for their famous boozy hazelnut coffee ice cream.
Spiked Hazelnut Coffee Ice Cream
Makes about 2 quarts
- 6 cups Ice Cream Mix (page 14)
- ¼ cup Cold Brew Coffee
- 1 cup Patron XO Cafe
- ¼ cup Hazelnut Liqueur
In a large mixing bowl combine all ingredients and stir. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions until it has a gelato-like consistency.
Transfer the ice cream into freezer-safe container and freeze for at least 8 hours before serving.
Serving Suggestion: Stir into your morning coffee or espresso to make a boozy affogato (we’ll never give up!). More boozy affogato recipes on page 86.
Photo credit: Christine Siracusa
Recipe: Tipsy Scoop
