Boston Cooler Recipe

Boston Cooler

1. 1

   Chill glass (optional)

   Place a tall soda glass or Collins glass in the freezer for 5–10 minutes to chill while you prepare the drink. This helps keep the Boston Cooler cold longer.

2. 2

   Prepare vanilla (optional)

   If using a vanilla bean for extra flavor, split the bean lengthwise and scrape seeds out with the back of a knife. Set seeds aside to add to the blender with the ice cream.

3. 3

   Combine ingredients

   In a blender, add 3 scoops of vanilla bean ice cream. If using vanilla bean seeds, add them now. Add 8 fl oz (about 1 cup) Vernor's ginger ale. If you prefer a slightly thinner, creamier consistency, add 2 tablespoons whole milk. If your ice cream is very soft and you want a thicker, slushier drink, add up to 1 cup crushed ice.

4. 4

   Blend briefly

   Pulse the blender 2–4 times (5–10 seconds total) just until the ice cream and Vernor's are combined and the mixture is smooth but still slightly frothy. Avoid over-blending — too much blending will flatten the carbonation of the ginger ale and make the drink flat.

5. 5

   Taste and adjust

   Taste a small spoonful. If you want stronger ginger flavor, add 1–2 tablespoons more Vernor's and pulse once. If it's too thin, add another small scoop of ice cream and pulse to combine.

6. 6

   Serve

   Remove the chilled glass from the freezer. Pour or spoon the Boston Cooler into the glass, leaving a little headroom. Top with 1–2 tablespoons whipped cream and a maraschino cherry if desired.

7. 7

   Enjoy immediately

   Serve with a straw and a long spoon. The Boston Cooler is best enjoyed right away while the ginger ale is still fizzy and the ice cream is cold.