Ice Cream Flip

Pro tips

• Blend on low speed only — over-mixing oxidizes the egg and breaks the emulsion, making the drink grainy and thin.
• Use a small, tightly packed scoop of ice cream to control liquid ratio; too much melted ice cream drowns the spirit flavors.
• Chill your glassware before pouring to slow melting and maintain texture throughout drinking.
• Serve immediately in a chilled coupe or rocks glass — any delay causes separation.

Substitutions

• Maraschino → Cherry liqueur or kirsch (slightly drier, less almond-forward)
• Triple Sec → Cointreau or Curaçao (Cointreau is smoother; blue Curaçao adds color)
• Vanilla ice cream → Rum raisin or dulce de leche (shifts profile toward spice or caramel)

Equipment

cocktail shaker or blender · bar spoon or mixing spoon · jigger · coupe or rocks glass

Is it safe to use a raw egg in this cocktail?

Traditional flip cocktails use raw eggs. Use pasteurized eggs if you have health concerns, or substitute with pasteurized egg white for safety without sacrificing texture.

Can I make this ahead of time?

No — prepare and serve immediately after blending. The ice cream will melt and separate if left sitting.

What type of vanilla ice cream works best?

Use premium vanilla ice cream with higher fat content for a creamier result. Avoid low-fat or sugar-free varieties, which thin the texture.

Can I skip the egg?

You can, but the egg provides essential texture and richness. The drink will be thinner and less luxurious without it.

How cold should the glass be?

Chill your coupe or rocks glass with ice water beforehand to keep the cocktail cold longer, especially since it contains melting ice cream.