19 Easy Cuisinart Ice Cream Maker Alcoholic Recipes

The first batch of rum ice cream I churned never set right, it stayed loose and soupy no matter how long it sat in the freezer.

Turns out I had poured in almost double what the recipe asked for, and that extra rum kept the whole mixture from firming up properly.

After cutting the amount back and paying closer attention to timing, the texture finally came out smooth and scoopable. These nineteen recipes are built around amounts that actually work, worked out one batch at a time.

Why I Like Making Alcoholic Ice Cream in a Cuisinart Ice Cream Maker

1. The mixing arm turns steadily inside the freezer bowl, folding air into the base while the frozen walls pull heat out at the same time. That combination is what turns a liquid mixture into soft, scoopable ice cream.

2. Store-bought ice cream can feel icy or grainy after sitting in a freezer for weeks. A homemade batch churned fresh gives a smoother texture almost every time, especially when the base is chilled well before pouring it in.

3. A batch of boozy ice cream works well for parties, date nights, holiday dinners, and other adult gatherings. Guests always seem surprised by flavors like espresso martini or salted caramel bourbon showing up in a bowl instead of a glass.

4. The base of the machine holds a heavy-duty motor built to handle thick mixtures like ice cream, gelato, frozen yogurt, and sorbet without straining or slowing down partway through a batch.

How Alcohol Changes Homemade Ice Cream

1. Alcohol has a much lower freezing point than water, so it does not turn solid the way the cream and milk in the base do. That is part of why a splash of it changes how the finished dessert feels.

2. Pouring in too much alcohol keeps the mixture soft, sometimes so soft it will not fully set even after hours in the freezer. Extra liquor might sound like a good idea, but it works against the churning process.

3. A small, measured amount does the opposite. It keeps ice crystals from forming into large chunks, which gives the finished dessert a smoother, easier-to-scoop texture than a plain base.

4. Sticking to the amount listed in a recipe matters more than it might seem. Cream-based desserts already carry plenty of fat and sugar, and the alcohol amount is calculated around that balance.

5. Different liquors bring completely different results. Bourbon adds a warm, slightly smoky note, coffee liqueur adds sweetness and bitterness together, and fruit-based spirits like vodka mixed with strawberries taste bright and fresh instead of heavy.

Cuisinart Ice Cream Maker Alcoholic Recipes

1. Baileys Irish Cream Ice Cream

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

This one starts with a simple vanilla custard base, then gets a generous pour of Baileys Irish Cream stirred in near the end of churning. The alcohol keeps the texture soft and creamy instead of icy, and the flavor comes through in every bite without turning too sweet. It works well after dinner or scooped into a warm brownie.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 cup Baileys Irish Cream
• Pinch of salt

Instructions

1. Warm the milk. Pour the whole milk and half of the sugar into a medium saucepan set over medium heat. Stir occasionally and warm the mixture until small bubbles form around the edge of the pan, then remove it from the heat.
2. Whisk the egg yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and the pinch of salt until the mixture turns pale yellow and slightly thick, about two minutes of steady whisking.
3. Temper the eggs. Slowly pour about half a cup of the warm milk into the egg mixture while whisking constantly, so the eggs warm up gradually instead of scrambling. Repeat this once more with another half cup of warm milk.
4. Combine and cook. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, roughly five to seven minutes.
5. Cool the base. Strain the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg. Stir in the heavy cream and vanilla extract, then cover and refrigerate for at least four hours, or overnight for best results.
6. Prepare the machine. Once the base is fully chilled, take the freezer bowl out of the freezer and set it onto the base of the Cuisinart. Place the mixing arm inside, lock the lid into place, and select the ICE CREAM function.
7. Churn the base. Pour the chilled custard through the ingredient spout right after starting the machine. Let it churn for about 20 minutes, until the mixture thickens and starts pulling away from the sides of the bowl.
8. Add the Baileys. With about five minutes left in the churning cycle, pour the Baileys Irish Cream through the spout in a slow stream. This timing keeps the alcohol from thinning out the base too much while still blending it in fully.
9. Check the texture. The ice cream is ready when it reaches a soft-serve consistency and holds its shape on a spoon. Turn off the machine once it looks thick and creamy rather than runny.
10. Store or serve. Scoop it straight from the bowl for a soft, fresh texture, or transfer it to an airtight container and freeze for two to three hours for a firmer scoop. Either way works well, depending on the mood.

2. Bourbon Vanilla Ice Cream

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

This is a classic vanilla custard with a warm bourbon kick stirred in near the end. The bourbon adds a toasty, slightly sweet note that pairs naturally with vanilla bean, and it keeps the finished scoop soft rather than rock hard straight from the freezer. Good on its own or spooned over warm apple pie.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
• 1/3 cup bourbon
• Pinch of salt

Instructions

1. Infuse the milk. Pour the whole milk into a saucepan along with the vanilla bean pod and scraped seeds. Warm over medium heat until small bubbles form at the edges, then remove from heat and let it sit for ten minutes so the vanilla flavor spreads through the milk.
2. Whisk the yolks. In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale and slightly thick. This step usually takes about two minutes of steady whisking by hand.
3. Remove the vanilla pod. Fish out the vanilla bean pod from the warm milk and discard it, keeping the tiny black seeds in the mixture since they carry most of the flavor.
4. Temper the eggs. Add the warm milk to the egg mixture slowly, about half a cup at a time, whisking the whole time so the eggs heat up gently instead of cooking too fast.
5. Cook the custard. Pour everything back into the saucepan and cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon. This generally takes five to eight minutes.
6. Strain and chill. Pour the custard through a fine strainer into a bowl, then stir in the heavy cream. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least four hours.
7. Set up the Cuisinart. Take the frozen bowl from the freezer and place it on the base. Fit the mixing arm inside, lock the lid, and choose the ICE CREAM setting on the control panel.
8. Pour and churn. Start the machine, then pour the chilled custard through the spout right away. Let the mixture churn for roughly 20 minutes, watching as it thickens and turns pale and fluffy.
9. Stir in the bourbon. During the last five minutes of churning, slowly pour the bourbon through the ingredient spout. Adding it this late keeps the base from staying too loose once the cycle finishes.
10. Finish and store. Once the ice cream looks thick and holds soft peaks, turn off the machine. Enjoy it soft right away, or pack it into a container and freeze for a couple of hours for a firmer, more scoopable texture.

3. Chocolate Kahlua Ice Cream

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

Rich cocoa and melted dark chocolate build the base here, and coffee liqueur ties everything together with a slightly bitter edge. The chocolate flavor stays deep and a little grown-up rather than overly sweet, and a handful of chocolate chips near the end adds small pockets of crunch. This one disappears fast at gatherings.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 4 ounces dark chocolate, chopped
• 4 large egg yolks
• 1/3 cup Kahlua (coffee liqueur)
• 1/2 cup mini chocolate chips
• Pinch of salt

Instructions

1. Warm the milk and cocoa. In a saucepan, whisk the whole milk with the cocoa powder and half of the sugar over medium heat until smooth and steaming, but not boiling.
2. Melt the chocolate. Add the chopped dark chocolate to the warm milk mixture, stirring until it fully melts and blends into a smooth, dark liquid. Remove the pan from the heat.
3. Whisk the egg yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and the pinch of salt until the mixture looks pale and slightly thick.
4. Temper carefully. Slowly pour some of the warm chocolate milk into the egg yolks while whisking nonstop, adding it gradually so the eggs do not scramble from the sudden heat.
5. Cook the base. Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about six minutes.
6. Strain and cool. Pass the mixture through a fine strainer to remove any small lumps, then stir in the heavy cream. Cover and chill in the refrigerator for at least four hours.
7. Load the machine. Place the frozen bowl on the Cuisinart base, fit the mixing arm inside, lock the lid in place, and select the ICE CREAM function on the control panel.
8. Churn the base. Start the machine and pour the chilled chocolate mixture through the spout right away. Let it churn for about 20 minutes, until it thickens into a soft, glossy consistency.
9. Add Kahlua and chips. With around five minutes left, pour the Kahlua through the spout in a slow stream, then sprinkle in the mini chocolate chips so they scatter through the mixture instead of clumping together.
10. Finish churning. Let the machine run until the mixture looks thick and holds its shape when lifted with a spoon, then turn it off. Serve it soft, or freeze in an airtight container for a firmer scoop later.

4. Rum Raisin Ice Cream

⏱ Time Prep Time: 20 minutes (plus 1 hour soaking and 4 hours chilling) Churn Time: 25 minutes Total Time: About 5 hours 45 minutes Servings: 6

Plump, rum-soaked raisins sit inside a smooth vanilla custard, and the soaking liquid gets folded into the base for extra flavor. Soaking the raisins ahead of time keeps them soft instead of chewy once frozen, and adding them near the end keeps every scoop full of little bursts of rum flavor.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2/3 cup raisins
• 1/2 cup dark rum, divided
• Pinch of salt

Instructions

1. Soak the raisins. Place the raisins in a small bowl and pour 1/3 cup of the dark rum over them. Cover and let them soak for at least one hour at room temperature, stirring once or twice so they soak evenly.
2. Warm the milk. In a saucepan, heat the whole milk with half of the sugar over medium heat until small bubbles appear around the edges, then take it off the heat.
3. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and the pinch of salt until the color turns pale yellow and the texture thickens slightly.
4. Temper the eggs. Slowly stream the warm milk into the egg mixture while whisking constantly, adding it a little at a time so the eggs warm gradually instead of curdling.
5. Cook the custard. Return the mixture to the saucepan and cook over low heat, stirring the entire time, until it thickens enough to coat the back of a spoon, roughly six to eight minutes.
6. Chill the base. Strain the custard into a clean bowl, then stir in the heavy cream and vanilla extract. Cover and refrigerate for at least four hours, or until fully cold.
7. Drain the raisins. Once the base is chilled, drain the raisins and keep the leftover rum-soaked liquid to one side. Set the raisins aside until churning is almost finished.
8. Prepare the machine. Place the frozen bowl on the base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function. Start the machine and pour in the chilled custard right away.
9. Churn and add rum. Let the mixture churn for about 18 minutes, then pour in the remaining 2 tablespoons of dark rum along with the reserved soaking liquid through the spout.
10. Add the raisins and finish. With two to three minutes left in the cycle, drop in the drained raisins so they distribute through the ice cream without sinking to the bottom. Once thick and creamy, turn off the machine and serve or freeze for later.

5. Amaretto Almond Ice Cream

⏱ Time Prep Time: 20 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 45 minutes Servings: 6

A sweet almond custard gets a splash of amaretto for a slightly nutty, toasted flavor, then toasted almonds get stirred in near the end for crunch. The two almond flavors work together nicely, one soft and rounded from the amaretto, the other sharp and crisp from the toasted nuts.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 teaspoon almond extract
• 1/3 cup amaretto liqueur
• 2/3 cup sliced almonds, toasted
• Pinch of salt

Instructions

1. Toast the almonds first. Spread the sliced almonds in a dry skillet over medium-low heat and stir often for three to four minutes, until they turn light golden brown and smell nutty. Set them aside to cool completely.
2. Warm the milk. Pour the whole milk and half of the sugar into a saucepan and heat over medium until small bubbles form around the edges, then remove from the heat.
3. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale and slightly thick, about two minutes.
4. Temper slowly. Add the warm milk to the egg mixture a little at a time, whisking the whole way through so the eggs heat gradually rather than cooking too quickly.
5. Cook until thick. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon, roughly six to seven minutes.
6. Strain and chill. Pass the custard through a fine strainer, then stir in the heavy cream and almond extract. Cover and refrigerate for at least four hours until fully cold.
7. Prepare the Cuisinart. Place the frozen bowl onto the base, fit the mixing arm inside, and lock the lid. Choose the ICE CREAM function on the control panel.
8. Churn the base. Start the machine and pour the chilled custard through the spout right away. Let it churn for about 20 minutes, until it thickens and turns pale and fluffy looking.
9. Add amaretto and almonds. During the last five minutes, pour the amaretto slowly through the spout, then sprinkle in the cooled toasted almonds so they scatter evenly through the mixture.
10. Finish and serve. Once the ice cream looks thick and holds its shape, turn off the machine. Scoop it soft right away, or freeze it in an airtight container for a firmer texture later on.

6. Strawberry Vodka Ice Cream

⏱ Time Prep Time: 20 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 45 minutes Servings: 6

Fresh strawberries get mashed and mixed right into a simple cream base, with just enough vodka to keep the mixture soft and smooth once churned. The strawberry flavor stays bright and natural rather than artificial-tasting, and a spoonful of fresh strawberry topping on top brings out even more of that fruity flavor.

Ingredients

• 2 cups fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar (for the strawberries)
• 1 1/2 cups heavy cream
• 3/4 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 tablespoons vodka
• Pinch of salt
• Extra sliced strawberries, for topping

Instructions

1. Macerate the strawberries. In a bowl, toss the chopped strawberries with 1/4 cup of sugar and let them sit at room temperature for about 30 minutes. This draws out their natural juice and softens them slightly.
2. Mash the fruit. Once the strawberries have released some juice, mash them lightly with a fork or potato masher, leaving small chunks rather than a completely smooth puree.
3. Mix the cream base. In a separate bowl, whisk together the heavy cream, whole milk, remaining sugar, vanilla extract, and a pinch of salt until the sugar fully dissolves, about two minutes of steady whisking.
4. Combine the mixtures. Stir the mashed strawberries and their juice into the cream base, mixing well so the fruit spreads evenly through the liquid.
5. Chill thoroughly. Cover the bowl and refrigerate the mixture for at least four hours, or overnight for the best flavor and the coldest possible start.
6. Set up the Cuisinart. Take the frozen bowl from the freezer and place it on the base. Fit the mixing arm inside, lock the lid, and select the ICE CREAM function.
7. Pour and churn. Start the machine, then pour the chilled strawberry mixture through the spout right away. Let it churn for about 20 minutes, checking as it thickens into a soft, pink consistency.
8. Add the vodka. During the last four to five minutes of churning, pour the vodka slowly through the spout. Adding it late keeps the mixture from staying too loose by the end of the cycle.
9. Watch the texture. The ice cream is ready once it thickens enough to hold its shape when lifted with a spoon, but still looks soft and creamy rather than stiff.
10. Serve or store. Turn off the machine and scoop right away for a soft texture, topped with fresh sliced strawberries. For a firmer scoop, transfer to an airtight container and freeze for two to three hours first.

7. Peach Bourbon Ice Cream

⏱ Time Prep Time: 20 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 45 minutes Servings: 6

Ripe peaches get cooked down slightly to bring out their natural sweetness, then blended into a smooth custard base with a good pour of bourbon. Fresh peaches work best in the summer, but frozen ones do the job just as well the rest of the year. This one tastes like a peach cobbler that decided to become ice cream.

Ingredients

• 2 cups peaches, peeled and chopped (fresh or thawed frozen)
• 1/4 cup granulated sugar (for the peaches)
• 1 1/2 cups heavy cream
• 3/4 cup whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/3 cup bourbon
• Pinch of salt

Instructions

1. Cook the peaches. In a small saucepan, combine the chopped peaches with 1/4 cup of sugar and cook over medium-low heat for about eight minutes, stirring occasionally, until the fruit softens and releases its juice.
2. Puree the peaches. Let the cooked peaches cool slightly, then blend them until smooth using a blender or immersion blender. Set the puree aside to cool completely.
3. Warm the milk. In a separate saucepan, heat the whole milk with half of the remaining sugar over medium heat until small bubbles form around the edges.
4. Whisk the yolks. In a bowl, whisk the egg yolks with the rest of the sugar and the pinch of salt until the mixture turns pale and slightly thick.
5. Temper the eggs. Slowly add the warm milk to the egg mixture, whisking constantly, pouring it in gradually so the eggs do not scramble from sudden heat.
6. Cook the custard. Return the mixture to the saucepan and cook over low heat, stirring the entire time, until it thickens enough to coat the back of a spoon, about seven minutes.
7. Combine and chill. Strain the custard into a bowl, then stir in the heavy cream and the cooled peach puree until fully combined. Cover and refrigerate for at least four hours.
8. Load the machine. Place the frozen bowl on the Cuisinart base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function on the control panel.
9. Churn and add bourbon. Start the machine and pour in the chilled peach mixture right away. Let it churn for about 18 to 20 minutes, then pour the bourbon through the spout during the last five minutes.
10. Finish and serve. Once the mixture thickens and holds its shape on a spoon, turn off the machine. Serve soft with extra peach slices on top, or freeze in an airtight container for a firmer texture.

8. Coconut Rum Ice Cream

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

Coconut milk and heavy cream combine to make a rich, tropical base, and coconut rum brings that flavor even further without tasting artificial. Shredded coconut stirred in near the end adds a little chew to every bite, and this one works well any time of year, even when the weather outside says otherwise.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup heavy cream
• 2/3 cup granulated sugar
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/3 cup coconut rum
• 1/2 cup shredded coconut, plus extra for topping
• Pinch of salt

Instructions

1. Warm the coconut milk. Pour the coconut milk and half of the sugar into a saucepan and heat over medium, stirring occasionally, until small bubbles appear around the edges.
2. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and the pinch of salt until the mixture turns pale and slightly thick.
3. Temper carefully. Slowly pour some of the warm coconut milk into the egg yolks while whisking constantly, adding it gradually so the eggs heat up without scrambling.
4. Cook the base. Pour the tempered mixture back into the saucepan and cook over low heat, stirring the whole time, until it thickens enough to coat the back of a spoon, roughly six to seven minutes.
5. Strain and chill. Pass the mixture through a fine strainer into a bowl, then stir in the heavy cream and vanilla extract. Cover and refrigerate for at least four hours until fully cold.
6. Toast the coconut, if desired. For extra flavor, spread the shredded coconut on a dry skillet over low heat and stir for two to three minutes until lightly golden. Let it cool before adding to the ice cream.
7. Set up the machine. Place the frozen bowl onto the base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function on the control panel.
8. Churn the base. Start the machine and pour the chilled coconut mixture through the spout right away. Let it churn for about 20 minutes, until the mixture thickens and looks pale and fluffy.
9. Add rum and coconut. During the final five minutes, pour the coconut rum slowly through the spout, then sprinkle in the shredded coconut so it scatters through the mixture evenly.
10. Finish and serve. Once thick and creamy, turn off the machine. Scoop it soft topped with extra shredded coconut, or freeze in an airtight container for two to three hours for a firmer scoop.

9. Chocolate Whiskey Ice Cream

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

Deep, dark chocolate forms the backbone of this one, and whiskey adds a smoky, slightly sharp edge that keeps the sweetness from getting overwhelming. Chocolate chunks folded in near the end give little pockets of extra richness in almost every bite, making this a good choice for anyone who leans toward bold flavors.

Ingredients

• 1 3/4 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 4 ounces dark chocolate, chopped
• 4 large egg yolks
• 1/3 cup whiskey
• 1/2 cup chocolate chunks
• Pinch of salt

Instructions

1. Warm the milk and cocoa. In a saucepan, whisk together the whole milk, cocoa powder, and half of the sugar over medium heat until smooth and steaming.
2. Melt the chocolate. Add the chopped dark chocolate to the warm milk mixture and stir until fully melted and smooth. Remove the pan from the heat.
3. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until pale and slightly thick, about two minutes of steady whisking.
4. Temper the eggs. Slowly pour some of the warm chocolate milk into the egg yolks while whisking constantly, adding it gradually to avoid scrambling the eggs.
5. Cook until thick. Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon, roughly six to eight minutes.
6. Strain and chill. Pour the mixture through a fine strainer, then stir in the heavy cream. Cover and refrigerate for at least four hours, or until completely cold.
7. Prepare the Cuisinart. Place the frozen bowl on the base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function on the control panel.
8. Churn the base. Start the machine and pour in the chilled chocolate mixture right away. Let it churn for about 20 minutes, until it thickens into a glossy, soft consistency.
9. Add whiskey and chocolate. During the last five minutes, pour the whiskey slowly through the spout, then drop in the chocolate chunks so they distribute evenly through the mixture.
10. Finish and serve. Once the ice cream looks thick and holds its shape, turn off the machine. Serve it soft with extra chocolate shavings on top, or freeze in an airtight container for a firmer texture later.

10. Mint Chocolate Chip Irish Cream Ice Cream

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

A cool, minty cream base gets a splash of Irish cream for extra depth, and chocolate chips folded in near the end give that classic mint chocolate chip crunch. The mint flavor here stays light and natural instead of overly sweet, which lets the Irish cream come through in the background of each bite.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 3 large egg yolks
• 3/4 teaspoon peppermint extract
• 1/3 cup Irish cream liqueur
• 2/3 cup mini chocolate chips
• Pinch of salt

Instructions

1. Warm the milk. Pour the whole milk and half of the sugar into a saucepan and heat over medium until small bubbles form around the edges, then remove from heat.
2. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale yellow and slightly thick.
3. Temper the eggs. Slowly stream the warm milk into the egg mixture while whisking constantly, pouring it in a little at a time to keep the eggs from scrambling.
4. Cook the custard. Pour everything back into the saucepan and cook over low heat, stirring the entire time, until the mixture coats the back of a spoon, about six to seven minutes.
5. Strain and season. Strain the custard into a bowl, then stir in the heavy cream and peppermint extract. Taste and add a touch more extract if the mint flavor feels too light.
6. Chill thoroughly. Cover the bowl and refrigerate the mixture for at least four hours, or overnight for the coldest possible start before churning.
7. Set up the machine. Place the frozen bowl on the Cuisinart base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function.
8. Churn the base. Start the machine and pour the chilled mint mixture through the spout right away. Let it churn for about 20 minutes, checking as it thickens and turns light and fluffy.
9. Add Irish cream and chips. During the last five minutes, pour the Irish cream slowly through the spout. Right after that, drop the mini chocolate chips through the same spout so they scatter evenly instead of sinking to the bottom.
10. Finish and serve. Once thick and holding its shape, turn off the machine. Scoop it soft right away, or transfer to an airtight container and freeze for two to three hours for a firmer texture.

11. Coffee Liqueur Ice Cream

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

Strong brewed coffee gets mixed right into the custard base, and coffee liqueur added later builds on that flavor without making the final dessert taste bitter. This one leans coffee-forward rather than sweet, closer to a frozen version of a good latte than a candy-like dessert.

Ingredients

• 2 cups heavy cream
• 3/4 cup whole milk
• 1/3 cup finely ground coffee (or 3 tablespoons instant espresso powder)
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/3 cup coffee liqueur
• Pinch of salt

Instructions

1. Steep the coffee. Warm the whole milk in a saucepan until steaming, then stir in the ground coffee or espresso powder. Let it steep for ten minutes, then strain out the grounds using a fine mesh strainer or cheesecloth.
2. Rewarm the milk. Pour the strained coffee milk back into the saucepan along with half of the sugar, and warm it again over medium heat until small bubbles form at the edges.
3. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and the pinch of salt until pale and slightly thick, about two minutes.
4. Temper the eggs. Slowly pour the warm coffee milk into the egg yolks while whisking constantly, adding it gradually so the eggs heat up without curdling.
5. Cook the custard. Pour the mixture back into the saucepan and cook over low heat, stirring the whole time, until it thickens enough to coat the back of a spoon, roughly six to seven minutes.
6. Strain and chill. Pour the custard through a fine strainer into a bowl, then stir in the heavy cream. Cover and refrigerate for at least four hours until fully cold.
7. Prepare the Cuisinart. Place the frozen bowl onto the base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function on the control panel.
8. Churn the base. Start the machine and pour the chilled coffee custard through the spout right away. Let it churn for about 20 minutes, watching as it thickens into a smooth, pale brown consistency.
9. Add coffee liqueur. During the final five minutes of churning, pour the coffee liqueur slowly through the spout so it blends fully into the mixture.
10. Finish and serve. Once the ice cream looks thick and holds its shape on a spoon, turn off the machine. Top with a light dusting of cocoa powder or a few espresso beans, or freeze in an airtight container for a firmer scoop.

12. Salted Caramel Bourbon Ice Cream

⏱ Time Prep Time: 25 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 50 minutes Servings: 6

A homemade caramel sauce, or a good store-bought one, gets swirled into a rich custard base along with bourbon and a pinch of flaky salt. The sweet and salty combination pairs naturally with the warmth from the bourbon, and a drizzle of extra caramel on top makes serving feel a little special.

Ingredients

• 1 cup granulated sugar (for caramel, or use 3/4 cup store-bought caramel sauce)
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream (for caramel)
• 1 teaspoon flaky sea salt
• 1 1/2 cups heavy cream (for custard)
• 3/4 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar (for custard)
• 1/3 cup bourbon
• Extra caramel sauce, for serving

Instructions

1. Make the caramel. In a saucepan, melt the sugar over medium heat, swirling occasionally, until it turns a deep amber color. Watch closely since sugar can burn quickly once it starts browning.
2. Add butter and cream. Remove the pan from heat and carefully whisk in the butter, followed by the heavy cream, a little at a time. The mixture will bubble up, so pour slowly and keep whisking until smooth.
3. Season and cool. Stir the flaky sea salt into the warm caramel, then set it aside to cool to room temperature while preparing the custard base.
4. Warm the milk. In a separate saucepan, heat the whole milk with half of the custard sugar over medium heat until small bubbles appear around the edges.
5. Whisk the yolks. In a bowl, whisk the egg yolks with the remaining custard sugar until pale and slightly thick, about two minutes of steady whisking.
6. Temper and cook. Slowly add the warm milk to the egg yolks while whisking, then return everything to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon.
7. Combine and chill. Strain the custard into a bowl, then stir in the heavy cream and half of the cooled caramel sauce. Cover and refrigerate for at least four hours.
8. Churn the base. Place the frozen bowl on the Cuisinart base, fit the mixing arm inside, lock the lid, select the ICE CREAM function, and pour in the chilled mixture once the machine starts running.
9. Add bourbon and swirl. During the last five minutes, pour the bourbon through the spout. Once churning finishes, layer the ice cream into a container with spoonfuls of the remaining caramel sauce swirled between layers.
10. Freeze and serve. Freeze the layered container for at least two hours to firm up before scooping. Drizzle extra caramel sauce over each serving for a little more sweetness.

13. Chocolate Peanut Butter Rum Ice Cream

⏱ Time Prep Time: 20 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 45 minutes Servings: 6

Chocolate and peanut butter always work well together, and a small amount of rum here adds warmth without covering up either flavor. A peanut butter swirl added after churning gives streaks of nutty richness through the chocolate base, and crushed peanuts on top add a little extra crunch.

Ingredients

• 1 3/4 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 4 large egg yolks
• 1/3 cup dark rum
• 1/2 cup creamy peanut butter, slightly warmed
• 1/4 cup chopped roasted peanuts
• Pinch of salt

Instructions

1. Warm the milk and cocoa. In a saucepan, whisk together the whole milk, cocoa powder, and half of the sugar over medium heat until smooth and steaming, but not boiling.
2. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale and slightly thick.
3. Temper carefully. Slowly pour some of the warm chocolate milk into the egg yolks while whisking constantly, adding it gradually to prevent the eggs from scrambling.
4. Cook until thick. Return the tempered mixture to the saucepan and cook over low heat, stirring the entire time, until it coats the back of a spoon, roughly six to eight minutes.
5. Strain and chill. Pour the custard through a fine strainer, then stir in the heavy cream. Cover and refrigerate for at least four hours until fully cold.
6. Warm the peanut butter. Right before churning, warm the peanut butter slightly in the microwave for about ten seconds so it becomes pourable and easier to swirl later.
7. Set up the machine. Place the frozen bowl on the Cuisinart base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function on the control panel.
8. Churn and add rum. Start the machine and pour in the chilled chocolate mixture right away. Let it churn for about 20 minutes, then pour the rum through the spout during the final five minutes.
9. Swirl the peanut butter. Once churning finishes, spoon half of the ice cream into a container, drizzle with half the warmed peanut butter, then repeat with the remaining ice cream and peanut butter, dragging a knife through for a marbled look.
10. Finish and freeze. Sprinkle the chopped peanuts over the top, then freeze the container for at least two hours before scooping for a firmer, more scoopable texture.

14. White Russian Ice Cream

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

This one takes the classic cocktail and turns it into something you eat with a spoon instead of drink from a glass. Vodka and coffee liqueur both go into a creamy dairy base, keeping the flavor close to the drink itself while still working as a proper frozen dessert.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/4 cup vodka
• 1/4 cup coffee liqueur
• Pinch of salt

Instructions

1. Warm the milk. Pour the whole milk and half of the sugar into a saucepan and heat over medium until small bubbles form around the edges, then remove from heat.
2. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale yellow and slightly thick.
3. Temper the eggs. Slowly stream the warm milk into the egg mixture while whisking constantly, pouring it in gradually so the eggs heat up without scrambling.
4. Cook the custard. Pour everything back into the saucepan and cook over low heat, stirring the entire time, until the mixture coats the back of a spoon, about six to seven minutes.
5. Strain and chill. Strain the custard into a bowl, then stir in the heavy cream. Cover and refrigerate for at least four hours, or overnight for the coldest possible base.
6. Prepare the machine. Take the frozen bowl from the freezer and set it on the Cuisinart base. Fit the mixing arm inside, lock the lid, and select the ICE CREAM function.
7. Churn the base. Start the machine and pour the chilled custard through the spout right away. Let it churn for about 20 minutes, watching as it thickens into a smooth, pale consistency.
8. Add the vodka. During the last five minutes, pour the vodka slowly through the spout, giving it time to blend fully into the mixture without thinning it out too much.
9. Add the coffee liqueur. Right after the vodka, pour in the coffee liqueur through the spout as well, letting both flavors combine during the final minutes of churning.
10. Finish and serve. Once the mixture looks thick and holds its shape, turn off the machine. Serve it soft in a small glass for a playful touch, or freeze in an airtight container for a firmer texture.

15. Mudslide Ice Cream

⏱ Time Prep Time: 20 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 45 minutes Servings: 6

Chocolate, coffee liqueur, Irish cream, and vodka all come together here, turning the popular cocktail into a rich frozen dessert. This one leans heavy on the chocolate side, with all three liqueurs blending in rather than fighting for attention, giving it a smooth, cocktail-inspired flavor from start to finish.

Ingredients

• 1 3/4 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 3 large egg yolks
• 3 tablespoons coffee liqueur
• 3 tablespoons Irish cream liqueur
• 2 tablespoons vodka
• Pinch of salt

Instructions

1. Warm the milk and cocoa. In a saucepan, whisk together the whole milk, cocoa powder, and half of the sugar over medium heat until smooth and steaming.
2. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until pale and slightly thick, about two minutes of steady whisking.
3. Temper carefully. Slowly pour some of the warm chocolate milk into the egg yolks while whisking constantly, adding it gradually to keep the eggs from scrambling.
4. Cook until thick. Return the tempered mixture to the saucepan and cook over low heat, stirring the entire time, until it coats the back of a spoon, roughly six to eight minutes.
5. Strain and chill. Pour the custard through a fine strainer, then stir in the heavy cream. Cover and refrigerate for at least four hours until fully cold.
6. Set up the Cuisinart. Place the frozen bowl on the base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function on the control panel.
7. Churn the base. Start the machine and pour in the chilled chocolate mixture right away. Let it churn for about 18 minutes, until the mixture thickens into a smooth, glossy consistency.
8. Add the liqueurs. During the last five to six minutes, pour in the coffee liqueur, Irish cream, and vodka one at a time through the spout, giving each a moment to blend before adding the next.
9. Watch the texture. Since this recipe carries a bit more total alcohol, keep an eye on the mixture toward the end. It should still thicken nicely, just slightly softer than a plain chocolate base.
10. Finish and freeze. Once thick and holding its shape, turn off the machine. Transfer to an airtight container and freeze for at least two to three hours for the best scoopable texture.

16. Piña Colada Ice Cream

⏱ Time Prep Time: 20 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 45 minutes Servings: 6

Coconut and pineapple come together here, along with coconut rum, to create a tropical dessert that tastes close to the drink it borrows its name from. Toasted coconut and a spoonful of crushed pineapple on top finish it off, giving each scoop a bit of texture along with the flavor.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup heavy cream
• 2/3 cup granulated sugar
• 3/4 cup crushed pineapple, drained well
• 3 large egg yolks
• 1/3 cup coconut rum
• 1/2 cup toasted coconut, for topping
• Pinch of salt

Instructions

1. Warm the coconut milk. Pour the coconut milk and half of the sugar into a saucepan and heat over medium, stirring occasionally, until small bubbles appear around the edges.
2. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale and slightly thick.
3. Temper carefully. Slowly pour some of the warm coconut milk into the egg yolks while whisking constantly, adding it gradually so the eggs heat up without scrambling.
4. Cook the base. Pour the tempered mixture back into the saucepan and cook over low heat, stirring the whole time, until it thickens enough to coat the back of a spoon.
5. Strain and chill. Pass the mixture through a fine strainer into a bowl, then stir in the heavy cream. Cover and refrigerate for at least four hours until fully cold.
6. Prepare the pineapple. Drain the crushed pineapple well in a fine strainer, pressing out as much liquid as possible so it does not water down the ice cream base later.
7. Set up the machine. Place the frozen bowl onto the base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function on the control panel.
8. Churn the base. Start the machine and pour the chilled coconut mixture through the spout right away. Let it churn for about 18 minutes, until the mixture thickens and looks pale and fluffy.
9. Add rum and pineapple. During the last five minutes, pour the coconut rum slowly through the spout, then add the drained crushed pineapple so it distributes evenly through the mixture.
10. Finish and serve. Once thick and creamy, turn off the machine. Top with toasted coconut before serving, or freeze in an airtight container for two to three hours for a firmer scoop.

17. Margarita Lime Sorbet

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

No dairy shows up in this one, which makes it a good fit for the bright, sharp flavor of fresh lime and tequila. A simple syrup base keeps the sweetness balanced, and a rim of salt on the serving glass or bowl brings back that classic margarita feeling in dessert form.

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 3/4 cup fresh lime juice (about 6 limes)
• 1 tablespoon lime zest
• 1/3 cup tequila
• Coarse salt, for the rim
• Extra lime wedges, for garnish

Instructions

1. Make the simple syrup. In a small saucepan, combine the sugar and water and heat over medium, stirring until the sugar fully dissolves. Remove from heat and let it cool to room temperature.
2. Juice and zest the limes. While the syrup cools, juice enough fresh limes to measure 3/4 cup of juice, and zest one lime before juicing it to save the peel for flavor.
3. Combine the base. In a bowl, mix the cooled simple syrup, lime juice, and lime zest together, stirring well so the zest spreads evenly through the liquid.
4. Chill the mixture. Cover the bowl and refrigerate for at least four hours, or until the mixture is completely cold. A colder starting mixture churns into sorbet faster and smoother.
5. Prepare the rim. Right before churning, pour a small amount of coarse salt onto a plate. Rub the rims of the serving bowls or glasses with a lime wedge, then dip them into the salt to coat the edges.
6. Set up the machine. Place the frozen bowl onto the Cuisinart base, fit the mixing arm inside, lock the lid, and select the SORBET function on the control panel.
7. Pour and churn. Start the machine, then pour the chilled lime mixture through the spout right away. Let it churn for about 20 minutes, checking as it thickens into a slushy, then smoother consistency.
8. Add the tequila. During the final five minutes of churning, pour the tequila slowly through the spout so it blends in fully without keeping the sorbet from setting properly.
9. Check for the right texture. Sorbet made with alcohol stays a little softer than a plain fruit sorbet, so look for a texture that holds its shape when scooped rather than a fully firm consistency.
10. Serve or store. Scoop into the salt-rimmed bowls right away for the best texture, garnished with a lime wedge. For a firmer scoop later, transfer to an airtight container and freeze for two hours first.

18. Peach Bellini Sorbet

⏱ Time Prep Time: 15 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 40 minutes Servings: 6

Ripe peaches blended smooth and mixed with sparkling wine give this sorbet a light, fruity flavor close to the classic brunch drink. It stays dairy-free and refreshing, with a texture that feels closer to a fruit ice than a heavy dessert, which makes it a good choice after a big meal.

Ingredients

• 3 cups ripe peaches, peeled and chopped (fresh or thawed frozen)
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1/2 cup sparkling wine (prosecco or similar)
• Fresh peach slices, for garnish

Instructions

1. Cook the peaches. In a saucepan, combine the chopped peaches, sugar, and water over medium-low heat. Cook for about ten minutes, stirring occasionally, until the peaches soften completely.
2. Puree the mixture. Let the cooked peaches cool slightly, then blend until completely smooth using a blender or food processor. Add the lemon juice during blending to brighten the flavor.
3. Strain if needed. For a smoother sorbet, pass the peach puree through a fine mesh strainer to remove any leftover skin or fibrous bits, pressing with a spoon to get as much puree through as possible.
4. Chill the puree. Pour the strained puree into a bowl, cover, and refrigerate for at least four hours, or until fully cold. A cold base churns more smoothly and quickly.
5. Prepare the sparkling wine. Right before churning, measure out the sparkling wine and let it sit at room temperature briefly so it is ready to pour in without dropping the mixture’s temperature too much.
6. Set up the machine. Place the frozen bowl onto the Cuisinart base, fit the mixing arm inside, lock the lid, and select the SORBET function on the control panel.
7. Pour and churn. Start the machine, then pour the chilled peach puree through the spout right away. Let it churn for about 20 minutes, watching as it thickens into a soft, slushy texture.
8. Add the sparkling wine. During the last five minutes, pour the sparkling wine slowly through the spout in a steady stream, letting it blend fully into the sorbet base.
9. Watch the consistency. The finished sorbet should look soft and hold together loosely rather than turning fully solid, since the added alcohol keeps it from setting as firmly as a plain fruit sorbet.
10. Serve or store. Scoop right away for the lightest texture, garnished with fresh peach slices. For a firmer texture later, transfer to an airtight container and freeze for about two hours.

19. Chocolate Espresso Martini Ice Cream

⏱ Time Prep Time: 20 minutes (plus 4 hours chilling) Churn Time: 25 minutes Total Time: About 4 hours 45 minutes Servings: 6

This one borrows from the popular cocktail, blending strong coffee, vodka, and coffee liqueur into a rich chocolate custard base. It tastes bold and grown-up, closer to a frozen dessert version of an after-dinner drink than a typical scoop of ice cream, and works well as a small serving after a meal.

Ingredients

• 1 3/4 cups heavy cream
• 1 cup whole milk
• 1/3 cup unsweetened cocoa powder
• 2/3 cup granulated sugar
• 3 tablespoons instant espresso powder
• 3 large egg yolks
• 3 tablespoons vodka
• 3 tablespoons coffee liqueur
• Pinch of salt

Instructions

1. Warm the milk mixture. In a saucepan, whisk together the whole milk, cocoa powder, espresso powder, and half of the sugar over medium heat until smooth and steaming.
2. Whisk the yolks. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale and slightly thick, about two minutes of steady whisking.
3. Temper carefully. Slowly pour some of the warm chocolate-coffee milk into the egg yolks while whisking constantly, adding it gradually to keep the eggs from scrambling.
4. Cook until thick. Return the tempered mixture to the saucepan and cook over low heat, stirring the entire time, until it coats the back of a spoon, roughly six to eight minutes.
5. Strain and chill. Pour the custard through a fine strainer, then stir in the heavy cream. Cover and refrigerate for at least four hours until fully cold.
6. Set up the Cuisinart. Place the frozen bowl onto the base, fit the mixing arm inside, lock the lid, and select the ICE CREAM function on the control panel.
7. Churn the base. Start the machine and pour in the chilled chocolate-coffee mixture right away. Let it churn for about 18 minutes, until it thickens into a smooth, dark consistency.
8. Add vodka and liqueur. During the last five to six minutes, pour in the vodka followed by the coffee liqueur through the spout, giving each a moment to blend before the cycle finishes.
9. Check the texture. Since two liquors go into this base, the mixture will thicken a little slower than a plain chocolate batch. Let the machine run a few extra minutes if it still looks loose.
10. Finish and serve. Once thick and holding its shape, turn off the machine. Serve soft in small glasses for a cocktail-style presentation, or freeze in an airtight container for a firmer scoop.

Tips for Better Alcoholic Ice Cream in a Cuisinart

1. Use the right amount of alcohol. Adding extra liquor beyond what a recipe calls for can leave the finished dessert too soft to hold its shape, even after hours in the freezer. Sticking to the measured amount keeps the texture where it should be.

2. Chill the ingredients before churning. Cold ingredients freeze faster once poured into the machine, which helps the mixture set properly during the churning cycle. This matters most for cream-based recipes, where a warmer base can slow down the whole process.

3. Keep the freezer bowl fully frozen. The bowl needs somewhere between twelve and twenty-four hours in the freezer before use. Give it a shake first, and listen closely. No sloshing sound means the liquid inside has frozen solid and the bowl is ready.

4. Add mix-ins at the right time. Chocolate chips, nuts, cookie pieces, and fruit chunks all work best when added during the last few minutes of churning rather than at the start. The ingredient spout on the lid makes this simple, letting mix-ins drop in without opening the lid or stopping the machine.

5. Freeze the finished dessert for a firmer texture. Ice cream straight from the machine has a soft-serve consistency, which some people prefer right away. For a firmer, scoopable texture more like store-bought ice cream, transfer it to an airtight container and freeze for two or more hours before serving.

How to Store Cuisinart Alcoholic Ice Cream

1. Use an airtight, freezer-safe container. A tightly sealed container keeps air out, which helps prevent ice crystals from forming on top of the dessert during storage.

2. Keep the dessert well covered. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container lid, adding an extra layer of protection against freezer air.

3. Remember that alcohol affects firmness. Because alcohol does not freeze the same way water does, these desserts often stay a little softer in the freezer compared to plain ice cream, even after several hours.

4. Let very firm batches sit briefly before scooping. If a batch freezes especially hard, letting it sit on the counter for five to ten minutes makes scooping much easier without needing extra effort.

5. Add toppings just before serving. Toppings like caramel drizzle, chopped nuts, or fresh fruit stay at their best when added right before eating rather than mixed in ahead of time and left in the freezer.

Conclusion

Nineteen recipes is a lot to work through, but each one uses the same basic process with a different flavor twist, so the learning curve is small once the first batch comes together.

For anyone starting out, Baileys Irish Cream, bourbon vanilla, or Kahlua chocolate make good first attempts, since all three use a straightforward custard base with one main liquor added near the end.

These recipes are made for adults, and the alcohol in each one is there for flavor, so enjoying them responsibly and keeping them away from children matters just as much as getting the texture right.

With a good freezer bowl and a little patience for chilling times, the Cuisinart makes it simple to turn almost any favorite cocktail or drink into a frozen dessert worth making again.