Why Use Alcohol in Non-Alcoholic Flavors of Ice Cream?

When stored in your freezer, homemade ice cream can easily become too frozen and hard to scoop because home freezers are typically set at a temperature colder than what an ice cream shop would consider ideal.

Because of its low freezing point, alcohol offers a perfect solution. Adding a small amount of alcohol to your base can lower the freezing point of your ice cream overall and create a softer, easily scoopable texture.

Will it get you drunk? No.

Will it affect the taste? Only if you want it to.

When adding alcohol to my ice cream, I typically reach for a smooth vodka because it's undetectable in the final product. Adding a flavored liquor that pairs well with your base, however, can enhance the overall flavor of your ice cream.