Ice Cream Cake Shot
Cake vodka and crème de cacao crowned with a spoon of vanilla ice cream.
The Ice Cream Cake Shot keeps the birthday-cake idea and puts the dessert on top. Cake vodka and crème de cacao are shaken, strained into a shot glass, and crowned with a small spoon of vanilla ice cream and a few rainbow sprinkles. The ice cream softens into the shot instead of a frosting rim. Vanilla vodka can replace cake vodka. Leave room in the glass so the scoop sits on top rather than sinking in a full pour.
Ingredients
- • 0.75 oz cake vodka
- • 0.25 oz crème de cacao
- • vanilla ice cream for garnish
- • rainbow sprinkles for garnish
Did you know?
“Ice-cream-topped shots are a home-party variation on the frosting rim: the dairy is the garnish, and it has to be eaten before it collapses.”
Bartender's Note
A quarter-ounce of crème de cacao is the chocolate. More than that fights the melting ice cream and turns the shot into syrup. Do not add Irish cream; the scoop is the cream. Use a small spoon of ice cream, not a full scoop. Vanilla vodka stands in for cake vodka. Serve immediately so the ice cream only just starts to melt.
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How to make the Ice Cream Cake Shot
- 1Shake cake vodka and crème de cacao with ice
- 2Strain into a shot glass, leaving room at the top
- 3Crown with a small spoon of vanilla ice cream and a pinch of rainbow sprinkles
- 4Serve immediately
