Brandy Alexander Drink Recipe With Ice Cream: Boozy Float With Creamy Indulgence

This indulgent twist on the classic Brandy Alexander transforms a sophisticated cocktail into a creamy dessert experience.

By blending rich brandy, dark crème de cacao, and smooth ice cream, you create a luxurious float that’s both elegant and satisfying.

Ingredients for Brandy Alexander Drink Recipe with Ice Cream

A handful of rich ingredients create this indulgent boozy float with creamy perfection.

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The brandy is key here—Hennessy or Rémy Martin give that smooth depth you want. For the crème de cacao, Tempus Fugit is pricey but worth it for the chocolate intensity. Ice cream should be full-fat (none of that low-calorie stuff)—Ben & Jerry’s or Häagen-Dazs have the right texture. Most liquor stores carry the essentials, but Total Wine has the best selection if you’re hunting for premium brands.

Out of dark crème de cacao? Godiva chocolate liqueur works in a pinch. No vanilla ice cream? Vanilla bean adds extra flair, but French vanilla is fine too. Heavy cream can be swapped for coconut cream (the canned kind, not the carton) if you’re avoiding dairy. The chocolate syrup is optional but Ghirardelli’s is my go-to—thick, rich, and worth the splurge. Nutmeg can be skipped if you’re not a fan, but it adds that classic touch.

This is best served immediately, but you can prep the ice cream scoops and chill the glass ahead of time. Leftovers? Not really a thing here—it’s a drink, not a casserole. The whipped cream and cherries are optional but highly recommended (because presentation matters, obviously).

Step-by-Step Instructions for Brandy Alexander Float

Here’s the method. Straightforward, tested, works every time.

Step 1: Chill the Serving Glass

Fill your serving glass with the 4 pieces ice cubes and let it sit for 2-3 minutes to properly chill. This step is crucial—it keeps your float colder longer, which prevents the ice cream from melting too quickly.

While the glass chills, I like to gather all my ingredients. The cold glass will also help create that beautiful frosty appearance that makes this drink look as good as it tastes. Don’t skip this (I learned the hard way).

Step 2: Whip the Cream Base

In a chilled bowl, combine the 0.5 cup heavy cream, 1 tsp granulated sugar, and 0.5 tsp vanilla extract. Whip to soft peaks using a hand mixer or whisk. You want the cream to be billowy but not over-whipped—it should hold its shape briefly when the whisk is lifted.

This whipped cream base adds a luxurious texture to your float. The vanilla extract enhances the flavor of the vanilla ice cream, while the sugar balances the bitterness of the dark crème de cacao. If you’re watching sugar, you can omit it, but I find it rounds out the flavors beautifully.

Step 3: Layer the Chocolate and Alcohol

Discard the ice cubes from your chilled glass and drizzle the 2 tbsp chocolate syrup along the inside of the glass, letting it coat the bottom and sides. This creates a chocolatey foundation that complements the other flavors.

Pour in the 2 oz brandy and 1 oz dark crème de cacao. The chocolate liqueur will sink slightly, creating a layered effect. Give it a gentle stir to combine the two liquids without disturbing the chocolate syrup too much.

Step 4: Add Ice Cream and Finish

Scoop the 2 cups vanilla ice cream into the glass, placing it directly on top of the brandy mixture. You want two generous scoops—this is a float, after all, and the ice cream is the star. As it begins to melt slightly, it will create a creamy, boozy mixture that’s irresistible.

Top with a dollop of the whipped cream you prepared earlier. This isn’t just for looks; it adds another layer of creaminess to each sip. The contrast between the cold, frothy whipped cream and the rich, melting ice cream is what makes this drink so special.

Step 5: Garnish and Serve Immediately

Finish with a sprinkle of 0.25 tsp nutmeg freshly grated over the top. The warm, slightly peppery aroma of nutmeg enhances the chocolate and vanilla flavors beautifully. Add the 2 whole maraschino cherries as a final touch—classic, but effective.

Serve with a long spoon so your guests can get a bit of everything in each bite. This float is best enjoyed immediately, while the ice cream is still firm but beginning to soften and mingle with the brandy mixture. The flavors will continue to develop as it sits, but the texture is perfect right away.

Essential Equipment for brandy alexander drink recipe with ice cream

Chilled Glassware

Start with a 12-16 oz coupe glass or rocks glass—Libbey makes durable, affordable options. Chill it thoroughly with ice cubes for 2-3 minutes before building your drink. This keeps the ice cream from melting too fast.

Whipping Tools

A hand mixer or whisk works for the cream base, but I prefer my KitchenAid stand mixer with the whisk attachment for consistent soft peaks. A chilled stainless steel bowl helps the cream whip faster and hold its shape better. 💫

If you’re without a mixer, a mason jar with a tight lid works in a pinch—just shake vigorously for 1-2 minutes until thickened.

Measuring Essentials

Use a jigger for precise liquor measurements—1 oz and 2 oz markings are standard. I love my OXO double jigger for its non-slip grip. For the ice cream, a standard ice cream scoop ensures consistent portions.

Garnish Tools

A microplane is perfect for freshly grating nutmeg—it gives you fine, even shavings without the clumps. For chocolate syrup, a small squeeze bottle lets you drizzle neatly along the glass sides. A long-handled spoon is essential for serving.

Optional Extras

For presentation, a piping bag with a star tip makes whipped cream look professional. If you’re making multiple drinks, pre-chill your brandies and liqueurs in the freezer for 15 minutes to keep everything colder longer.

Frequently Asked Questions