Tried And Tested: Boozy Ice Cream Making Class At This Alcohol-Infused Ice Cream Spot

 Learn how to make your own alcohol-infused ice cream at Tipsy Scoop, NYC's first boozy ice cream spot that serves delicious, mouthwatering flavors.

Combine the best of both worlds -- Ice Cream and Booze -- at Tipsy Scoop. Blending the magic of an artisanal, hand-crafted ice cream with the mastery of a perfectly mixed cocktail, Tipsy Scoop also offers interactive Boozy Ice Cream Making Class at its Brooklyn location each month. Read below to learn more about my experience!

Upon arriving at Tipsy Scoop's Brooklyn parlor, located in the heart of Williamsburg at 270 Metropolitan Avenue, we were presented with all the ingredients that go into our creamy, liquor-infused ice cream. For today's class, we were making one of the best-selling flavors: Cake Batter Vodka Martini.

The Cake Batter Vodka Martini consists of a cream mixture (milk, cream, and sugar) infused with vodka, amaretto, and white chocolate liqueur. We got to do a taste test of the white chocolate liqueur as well - absolutely delicious! I was already looking forward to how this flavor would enhance the ice cream we were about to make.

Once all the ingredients have been added to the cream mixture, it was time to churn them into ice cream. We walked down to the test kitchen to pour the mixture into a commercial grade batch ice cream machine for it to do its magic.

While we waited for the ice cream to churn, we had the opportunity to sample ALL the flavors at Tipsy Scoop - yummy! I truly felt like a kid at a candy (er, ice cream) store at this moment as we sampled all the unique flavors. Some of my favorites were Tequila "Hot" Chocolate Ice Cream (chocolate ice cream infused with tequila and cinnamon), Poppin' Bottles Ice Cream (vanilla ice cream swirled with strawberry, infused with Mumm Napa Brut Reserve champagne), and Bahama Mama Ice Cream (a sweet treat made with fresh orange, Margaritaville Coconut Rum, pineapple juice, and a touch of grenadine).

After indulging in all the ice cream samples, it was time to check on our cake batter ice cream! The smooth and creamy texture of the ice cream as it oozed out of the machine was absolutely divine. We packed the ice cream into pints, and off to the freezer they went to harden.

Next up on our agenda was crafting Tipsy Scoop's boozy sorbet cocktails. The cocktails used scoops of the dairy-free and vegan Mango Margarita Sorbet (mango sorbet infused with tequila and orange liqueur) and Raspberry Limoncello Sorbet (refresing raspberry sorbet infused with limoncello), topped with sparkling rose and gummy candies.

Here is a look at the winning creation by one of the classmates! For her prize, she got to take home Tipsy Scoop Latest and Greatest cookbook featuring recipes for the most popular boozy ice cream and sorbet flavors. I had a great time sampling and making my first ever boozy ice cream and cocktails. I also got to take home two pints of the delicious Cake Batter Vodka Martini that we made in class!