If you’re not pouring red wine over your vanilla ice cream, are you even having it the right way? Recently emerged as one of the most viral dessert cum cocktail trends, this one is for all those who love their drinks sweet, fruity, and sugary. What started as an experimental, “hear me out” post on the internet has quickly snowballed into a full-blown obsession, with the unlikely pairing proving far more delicious than anyone expected. Imagine a soda float—but fruiter, sharper, and just a little bitter.
And honestly? Who needs plum cake, trifle, or pie when you can have this two-ingredient boozy treat that’s oh so easy to make? No wonder it has been seen all over social media and home kitchens across the world—Gen Z loves all things easy, and this one’s probably among the simplest desserts you can whip up. The booziness is just a plus!
Now, however, we’re seeing this trend evolve into a more liquor-focused, diverse cocktail-based movement. Yes, the red wine–ice cream craze was only the beginning. Boozy ice cream—once limited to the occasional rum-and-raisin—has gone mainstream, with enthusiasts leaning into alcohol as an indulgent pairing for a variety of ice cream flavours. From whiskey-laced chocolates and tequila-spiked sorbets to gin-infused gelatos that taste like a cocktail in frozen form, the line between post-dinner drinks and dessert is officially blurring, and we are here for it!
Part comfort, and part party in a cup, boozy ice cream is the kind of treat that feels tailor-made for our times. So in 2026, it’s time for affogatos to move over, because liquor is officially what we’re topping our ice creams with! It’s playful, a little rebellious, and perfect for those nights when choosing between a drink and dessert feels too difficult. If you’re ready to lean into the trend, here’s where to start, and what you absolutely must try.
Whiskey With Chocolate Or Coffee-Flavoured Ice Cream
If there’s one boozy ice cream pairing that feels timeless rather than ‘up-with-the-trends’, it’s whiskey with chocolate or coffee ice cream. The logic is simple: the warmth of whiskey (thanks to its vanilla and caramel notes), and gentle smokiness slip right into the bitterness of dark chocolate and the depth of coffee. Think of it as a dessert with the kick of an after-dinner drink. A drizzle of bourbon over a scoop of dark chocolate ice cream instantly adds richness and complexity, while peaty or spiced whiskies work great with coffee-flavoured scoops, amplifying their roastiness without overpowering them.
The alcohol, here, is by no means the centre of the concoction. Rather, it rounds out the sweetness, leaving behind a soft heat that makes each spoonful feel more indulgent than it would otherwise. This combination, in particular, exudes comfort dessert energy with an upgrade, perfect for anyone who loves gourmet flavours and notes. This one works especially well with Irish Whiskey, so try your hand if you’re a fanatic!
Vodka With Blueberry Or Mango Sorbets
Clean, crisp, and almost easy to love, vodka is the perfect match for fruit-forward sorbets, making for the perfect tropical drink for summer. Drank alongside blueberry sorbet, the vodka enhances the berry’s natural sweetness while adding a tinge of sharpness, perfect for sipping—or eating—by the beach. You can even pair this one with a flavoured vodka, like grapefruit or lime, for an added fruity kick.
Mango sorbet is even more tropical and bright—especially when paired with a smooth, neutral vodka that lets everyone’s favourite summer fruit do all the talking. The alcohol softens the sorbet’s texture, making each spoonful silkier and more refreshing. Think of it as a frozen cocktail in dessert form!
Stout With Salted Caramel Ice Cream
If you’re a fan of root beer floats, this one’s for you!
Do you remember Harry Potter’s famous butterbeer? Yes, I’m talking about the drink for which the trio would desperately run to The Leaky Cauldron! This pairing of stout with salted caramel-flavoured ice cream feels like a grown-up, slightly indulgent version of just that—rich, malty, and very comforting. The dark stout has notes of roasted barley, coffee, and cocoa, which melt seamlessly into the salted caramel ice cream, amplifying its burnt-sugar flavour. But my favourite part would have to be the touch of the salt—it cuts through the creaminess, balancing all the sweetness in the concoction perfectly. This one’s especially for all those who love themselves a Baileys, because it’s just as warm, creamy, and bitter!
The stout adds body and warmth, and, paired with the ice cream, creates that familiar butterbeer-like taste—minus the syrupy cloying taste. It’s cosy, decadent, and perfect for a post-dinner night-cap-cum-dessert, especially if you like your sweets with a hint of bitterness and a lot of Harry Potter references.
Gin and Tonic and Vanilla Ice Cream
This one’s for the G&T loyalists.
This gin and tonic float takes the crisp, botanical bite of gin and the bitter fizz of tonic, and softens it with scoops of classic, soft vanilla ice cream. This pairing works because the ice cream rounds out the drink’s sharp edges, turning it creamy, lightly sweet, and almost dessert-like—without losing that unmistakable juniper-led freshness.
The botanicals from the gin mingle well with vanilla’s warmth, while the tonic keeps things fizzy and refreshing. It’s somewhere between a summer sundae and a sundowner cocktail, perfect for when you want your dessert to feel light, fizzy, and grown-up!
Rum and Lychee Ice Cream
If the lychee daiquiri were to take dessert form, this would be it.
Lychee ice cream brings a delicate, floral sweetness to the table thanks to its light, fragrant, almost perfumed flavour. Meanwhile, rum is slightly pungent and bitter, adding warmth with subtle notes of vanilla and molasses. Together, the pairing feels tropical and fancy, perfect for sipping in a setting akin to a wedding. What I love most about this one is the fact that, despite the ice cream, this pairing doesn’t become cloying. It’s just sweet, and just bitter enough.
The rum cuts through the fruitiness just enough, much like it does in a lychee daiquiri, giving the ice cream a more fun edge that is just a bonus on the palate.
Rosé and Strawberry Ice Cream
Think of this pairing as summer in dessert form. And while we are still in the midst of this chilly North Indian winter, it helps to know that Spring is taking shape as we speak—slowly, but surely!
Rosé, with its gentle acidity and floral-meets-berry notes, slips effortlessly into strawberry ice cream’s naturally sweet, jammy profile. When paired with ice cream, whether as a float, a splash-over, or a lightly reduced rosé drizzle, the wine enhances the ice cream’s fruitiness without overpowering it. The melting ice cream also makes the rosé softer and rounder, turning almost sorbet-like, with a refreshing finish. It tastes quite like something you’ve never had before, which is part of its novelty. While red wine and vanilla ice cream have been making all the rounds on social media, this pairing turns boozy ice cream up a notch and makes for a delicious cocktail-cum-dessert.
Tequila and Mango or Pineapple Ice Cream
This pairing leans straight into tropical, sunshine energy.
Tequila, especially a smooth blanco, introduces grassy, citrusy, and slightly peppery notes that cut through the sweetness of mango or pineapple ice cream quite well. Mango highlights tequila’s natural warmth and agave-forward character, while pineapple plays up its sharper, zesty edges, creating a contrast that feels bright, citrusy, and perfect as a slushy/ cocktail/ dessert. This combination almost mimics the feel of a frozen margarita or paleta-style dessert. You can top it up with a hint of lime zest or a pinch of chilli salt, for that added kick. It’s perfect for those who like their desserts punchy, refreshing, and just a little bit wild.
Read more: A Throwback To The Food Trends That Ruled Over 2016
Also read: These Food Trends Are All Set To Take Over Your Meals In 2026
