As I was procrastinating writing a post (one to fill this space), I ran across a photo/post on Facebook that definitely got my attention. From someone I know in Phoenix, he was posting about how he snagged the last 3 pints of Ben & Jerry’s Schweddy Balls Ice Cream.
Based on the Saturday Night Live sketch show below, Schweddy Balls ice Cream is
available in both pints and Scoop Shops, this flavor is Fair Trade vanilla ice cream with a hint of rum and is loaded with fudge covered rum and milk chocolate malt balls.
Traditionally a Christmas holiday limited edition offering, this one is still in stores and if you can get your store to order it — or hit a scoop shop– you can create this cocktail based on the ice cream.
The person on Facebook who posted this photo of Schweddy’s Balls
Photo courtesy of Sean Hart
Based on what my friend posted with the photo, I read the ingredients of the ice cream and thought “cocktail!”. Riffing quickly off the top of my head (and my home bar), here’s the recipe for a frozen ice-cream based cocktail.
Tools:
Blender,
mortar and pestle or a rolling pin or a large bottle — to crush candy
** Warning– the proportions are estimates since I don’t have the ice cream and I need to find out from the guys in Phoenix who are mixing this up, how it works out.
1/4 C Schweddys Balls ice cream ( adjust this to the thickness you want)
2 shots Adult Chocolate Milk
1 shot Cruzan Single Barrel Aged Rum (Reserve is better; but this is aged 12 years. There are many rum choices by Cruzan. This is a very clean, crisp, smooth finish rum)
1 shot dark chocolate (or white chocolate) liqueur–
Get a GOOD brand here. it’s worth it. Two that are worth trying are Godiva (suggestion: the regular flavor OR the caramel milk chocolate liqueur) and also Mozart / Black Chocolate Liqueur
Pour all ingredients into the blender and do add an ice cube or two.
Garnish:
Caramel Sauce: pour some into a small sauce or plate and dip a highball or tall glass into the caramel so the entire rim is covered with sauce.
Malt Balls
Lay out either a thin dish towel or a double layer of paper towels, put a small handful of malt balls between the layers. Use the rolling pin or large bottle to crush these balls. Realize they will roll around so give them a bit of a tap or whack to flatten them out
OR if you have a mortar and pestle, it’s a lot simpler and cleaner.
Scoop up all the crumbs of the malt ball till you have a nice-sized hill of crumbs and then flatten it down to the size a little larger than the glass rim. Dip the caramel-rimmed glass into the malt balls and twist the glass a little to make sure it’s completely coated on the rim.
Pour the blended ice cream and spirits into the glass and enjoy this rather complex taste treat.
(PS. Do NOT skip the Adult Chocolate Milk!)
Happy sipping!! Thanks to Sean Hart for the photo– otherwise this cocktail would never have come about!
Stevie Wilson,
LA-Story.com
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