Mont Blanc

Pro tips

• Use slightly softened ice cream (room temperature 30 seconds) so it blends smoothly without requiring excessive blending time.
• Chill the glass beforehand to slow melting and maintain texture longer.
• Pour liqueur and vodka first, then add cream and ice cream last to prevent premature melting.
• Blend on low-to-medium speed just until combined; over-blending creates a thin, watery consistency.

Substitutions

• Black raspberry liqueur → Crème de cassis or blackberry liqueur (slightly different berry profile)
• Vanilla ice cream → French vanilla or rum raisin ice cream (adds depth)
• Half-and-half → Heavy cream (richer) or whole milk (lighter)
• Vodka → Brandy or cognac (adds warmth and complexity)

Storage & make-ahead

Serve immediately; this is a fresh, frozen cocktail and does not store.

Equipment

blender · cocktail glass (coupe or rocks glass)

Can I make a Mont Blanc without ice cream?

Yes, substitute 1 oz heavy cream or crème fraîche and add 1/2 cup crushed ice, then blend. The texture will be lighter but less creamy.

What black raspberry liqueur works best?

Chambord is the most common choice, though any quality black raspberry liqueur will work; adjust sweetness to taste.

Should I blend or shake this drink?

Blending is recommended to fully incorporate the ice cream and create a smooth, frozen consistency.

Can this cocktail be made in advance?

No; assemble and blend immediately before serving, as the ice cream will melt quickly.

Is this drink very sweet?

Yes, due to the liqueur and ice cream. Balance sweetness by using premium ice cream or adding a small splash of vodka.