Frozen Cappuccino

Pro tips

• Chill your glass in the freezer before assembling to keep the drink cold longer and prevent the ice cream from melting too quickly.
• Blend all liquid ingredients with ice first, then add the ice cream scoop at the end and pulse briefly to maintain a creamy texture without over-mixing.
• Use superfine sugar for the rim coating—it adheres better to the wet edge than standard granulated sugar.
• Pour the half-and-half as a float on top just before serving for a visual layer and richer mouthfeel.

Substitutions

• Irish cream liqueur → Baileys Irish Cream or similar brand (flavor will remain consistent)
• Coffee liqueur → Kahlúa or Tia Maria (slight flavor variation but same base function)
• Hazelnut liqueur → Frangelico or Nocello (adds different hazelnut character)
• Vanilla ice cream → Coffee or salted caramel ice cream (shifts flavor profile)

Storage & make-ahead

This drink is best served immediately after blending. Pre-mixed liqueur components can be stored in the refrigerator for up to 24 hours, but add ice cream and blend fresh for each serving.

Equipment

blender · bar jigger or measuring spoon · cocktail glass or coupe glass

Can I make this non-alcoholic?

Yes, substitute the three liqueurs with 1.5 oz of strong brewed espresso or cold brew coffee, and add 1/2 oz of vanilla extract or cream liqueur syrup instead.

What type of ice cream works best?

Vanilla is traditional, but you can use coffee ice cream for stronger flavor or salted caramel for added depth.

How do I prep the cinnamon-sugar rim?

Mix superfine sugar with ground cinnamon on a small plate, wet the rim with an orange wedge, then dip the glass rim into the mixture.

Can I prepare this ahead of time?

Mix the liqueurs and half-and-half in advance, but add ice cream and blend immediately before serving for best texture.

What's the ideal serving temperature?

Blend with ice until slushy-smooth, then serve immediately in a chilled glass so the ice cream doesn't melt too quickly.