Brandy Alexander Ice Cream: Inspired by a Classic Cocktail
About this Recipe
By: Rachel
Some desserts feel tied to a moment, a place, or a certain kind of evening. Brandy Alexander ice cream is one of those recipes. It’s retro and fun, inspired by a classic cocktail and old-school after-dinner drinks. It’s a dessert that leans into nostalgia, with just enough richness to feel modern and special.
A Step Back in Time at The Lexington
Some places have a way of reminding you that certain flavors never really go out of style. Long before ice cream makers and blenders entered the picture, supper clubs and old-school dining rooms were already pairing rich desserts with even richer drinks.
There is, in St. Paul, a delightful restaurant called The Lexington. It opened in 1935—just following the repeal of Prohibition—and still stands today in its original location. Major renovations in 2015 have beautifully preserved the historic character of the space while adding modern updates that enable the restaurant to run efficiently.
Dining there feels like stepping back in time, from the thoughtful aesthetics to the elegant service to—the best part—that menu. It is a perfect combination of contemporary bites and vintage favorites.
Where else can you start your meal with a relish tray, complete with homemade pub cheese, pickles, and deviled eggs? Oysters on the half-shell, Steak Diane, and wedge salad somehow seem right at home alongside burrata with homemade roasted tomato jam or pressed half-chicken with artichoke sugo and creamy polenta.
Classic After-Dinner Drinks Worth Savoring
My favorite, though, is the after-dinner drinks menu, featuring classics like the Pink Squirrel, Grasshopper, and Brandy Alexander. Are they basically milkshakes? Yes. Does the addition of liquor also make them totally appropriate for grown-ups? Also yes.
What Is a Brandy Alexander, Anyway?
Not unlike butterscotch or Irish cream, I never exactly knew what a Brandy Alexander was. A quick consultation with my trusty Bar Book (as always) had the answer. A Brandy Alexander is a sweet drink created during Prohibition to mask the taste of the cheap brandy available at speakeasies. It combines equal parts brandy (preferably Cognac), brown crème de cacao, and heavy cream. Fresh nutmeg provides the final garnish.
Those classic Brandy Alexander flavors translate beautifully into ice cream, transforming a classic cocktail into a dessert that feels both familiar and indulgent.
The Blended Brandy Alexander Is Practically Ice Cream Anyway
To make the blended version of a Brandy Alexander, you substitute vanilla ice cream for the heavy cream and blend away. The final product is ice-cream adjacent… so why not just skip straight to dessert?
Brandy Alexander Ice Cream, Made From Scratch
Brandy Alexander ice cream captures everything that makes the cocktail so beloved—warm spice, gentle sweetness, and just enough richness. Made as a classic custard-style ice cream, Brandy Alexander Ice Cream is meant to be enjoyed on its own, though you can blend it back into a Brandy Alexander anytime the mood strikes.
This Brandy Alexander ice cream recipe begins with a classic custard base. Egg yolks, cream, and milk give it richness and body. You add the brandy, crème de cacao, and freshly grated nutmeg during the final minutes of churning, so the flavors stay bright and well-balanced. The result is a smooth, scoopable ice cream that echoes the original cocktail.
Beverage Pairing
By: Olivia
Let’s embrace the speakeasy mood this ice cream evokes with a glamorous beverage pairing! You could enjoy it with the same cognac used in the recipe, served neat or on the rocks. Amaretto, with its slightly sweet, slightly bitter almond flavor, would also pair beautifully with this decadent dessert and can likewise be enjoyed neat or over ice. If a cocktail calls your name, a Vieux Carré is the perfect match! Made with rye, cognac, vermouth, liqueurs, and bitters, this 1930s New Orleans classic is sophisticated and complex, exactly the feeling you want while enjoying this delicious dessert!
Brandy Alexander Ice Cream
Equipment
Ingredients
- 2 cups (475mL) heavy whipping cream
- 1 cup (235mL) whole milk
- ⅔ cup (90g) white sugar
- 1 pinch kosher salt
- 5 large egg yolks
- 1 teaspoon vanilla
- Several gratings fresh nutmeg
- 2 ounces (60mL) brandy ideally Cognac
- 2 ounces (60mL) crème de cacao
Step by Step Instructions
Step 1
- Combine the milk, cream, sugar, and salt over medium-low heat, whisking frequently, just until scalded (do not boil). Remove from heat.
Step 2
- In a small bowl, whisk the egg yolks together. Add two ladlefuls of the ice cream base into the egg yolks, whisking constantly to temper the mixture.
Step 3
- Whisk the egg yolks into the base and heat over medium-low. When your custard is done, it will coat a spoon, and will register 175º-180ºF (80º-82ºC). Remove from heat.
Step 4
- Strain the mixture into a bowl. Add the vanilla and several gratings of fresh nutmeg, and stir. Allow to cool to room temperature, then cover and transfer to the refrigerator until chilled, at least 4 hours to overnight.
Step 5
- Freeze in an ice cream machine according to the manufacturer’s instructions, adding the brandy and the crème de cacao in the last five minutes of freezing. Serve with additional gratings of fresh nutmeg.
