Widely popular in the 1920s, a Brandy Alexander cocktail is cool, creamy, chocolatey, and delicious. Traditionally made with brandy, Crème de cacao, and heavy whipping cream, this version kicks it up a notch with vanilla ice cream instead.

An Updated Classic: Brandy Alexander Cocktail

I know not everyone can say this, but my mom makes a killer cocktail. She was a bartender at local, family owned Italian restaurant for years, and she never forgot those coveted skills. I didn’t appreciate said skills until I grew out of my “whatever’s cheapest” alcohol stage, but boy do they come in handy.

And although my mom hasn’t been a bartender for over 20 years now, I still ask her to make me cocktails. Just ones with booze now instead of kiddie cocktails. My absolute favorite is her updated version of a Brandy Alexander. Why? Because it has ice cream in it, duh.

How Do You Make a Brandy Alexander Cocktail?

The traditional, 1920s version of a Brandy Alexander calls for heavy cream. My mom’s recipe calls for vanilla ice cream instead of heavy cream because why not? If you’re going to have a decadent cocktail, you might as well make it uber decadent.

To make the Brandy Alexander, you combine everything in a blender, give it a whir, and enjoy. It’s thick, creamy, chocolatey, boozy… in short, it’s delicious! I’ve had both my mom’s version and a traditional one with heavy cream, and my mom’s is far superior. I promise I’m not being biased.

Because you put everything in a blender, this is a great cocktail for holiday parties and get togethers because you can easily increase the ingredients to make enough for a crowd.

BONUS – you can make a big batch ahead of time, put it in an airtight, freezer safe container and chuck it in the freezer until your guests arrive. Simply let it thaw for a minute, and then give it a quick blitz in the blender to make sure it’s all combined and creamy before serving. Easy peasy!

And I’ve yet to meet someone who would say no to ice cream, chocolate, and booze. Trust me, your guests will love it!

Drink Up!

I think there needs to be a classic cocktail revival. I know there’s all sorts of speakeasies popping up and craft cocktail bars, and that’s great, but I’d like to see more classics on the menu.

Like French 75s, Sidecars, Aviations, Singapore Slings, and this Brandy Alexander. While it’s a little unconventional being made with ice cream, this cocktail still sticks to its roots.

If you make this Brandy Alexander, be sure to leave a comment and/or rate the recipe! I love hearing from you and constructive feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!

So break out your blender, throw on some Bing Crosby and Frank Sinatra, and let’s get back to the classics.

Cheers to you, friend!

Brandy Alexander Cocktail

A widely popular cocktail in the 1920s, Brandy Alexander is cool, creamy, chocolatey, and delicious. Traditionally made with brandy, Crème de cacao, and heavy whipping cream, this version kicks it up a notch with vanilla ice cream instead.

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Total Time 5

Course Cocktails

Cuisine American

Servings 1 serving

Equipment

Blender

Ingredients

1.5 ounces brandy about 1 shot
0.75 ounces white Creme de Cacao about ½ shot
3-4 scoops vanilla ice cream slightly softened
1 cup crushed ice if needed to thicken
ground nutmeg for serving optional

Instructions

Combine Brandy, white Creme de Cacao, and ice cream in a blender. Secure lid, and blend until well combined, smooth and frothy.
If mixture seems too runny, add a few ice cubes at a time until desired thickness.
Pour into a glass and top with a sprinkle of nutmeg, if desired. Serve immediately.