Creamsicle Frosé with Orange Vodka and Cream

How to Make Creamsicle Frosé with Orange Vodka and Cream

1. 1

   Step 1: Freeze the rosé

   Pour the bottle of rosé into ice cube trays or a shallow pan and freeze until solid, 6–8 hours or overnight. Using a shallow pan yields thinner, faster-freezing slabs you can break into chunks if you don't have a tray.

   For this step

   • 1 bottlerosé wine (pinot/grenache-style)
   
2. 2

   Step 2: Assemble the blender

   Add frozen rosé cubes (about the whole bottle frozen), orange vodka, orange liqueur, fresh orange juice, heavy cream, simple syrup and vanilla extract to a high-speed blender. Add 1 cup ice if you prefer a thicker slush — you can adjust texture later by adding more frozen rosé chunks or ice.

   For this step

   • 4 ozorange vodka
   • 2 ozorange liqueur (Cointreau/Triple Sec)
   • 1 cupfresh orange juice
   • 1/2 cupheavy cream
   • 2 tbspsimple syrup (1:1 sugar to water)
   • 1 cupice (optional — for thicker slush)
   • 1 tspvanilla extract
   
3. 3

   Step 3: Blend to a creamsicle slush

   Pulse a few times to break up the cubes, then blend on high in 10–15 second bursts until slushy and smooth, scraping down the sides as needed. Aim for a soft-serve consistency — stop early for a looser frosé or blend longer for a denser, spoonable texture.
   
4. 4

   Step 4: Taste and adjust, then serve

   Taste and adjust sweetness or strength: add up to 1 tbsp simple syrup per cup if you want sweeter, or an extra 1/2 oz orange vodka per serving for a boozier drink; pulse once more to combine. Divide the frosé among 4 chilled glasses (about 1½ cups / 360ml per serving) and finish each with a sprinkle of orange zest; optionally float a thin splash of cream on top for a visual creamsicle stripe.

   For this step

   • 1 tbsporange zest (for garnish)
   
5. 5

   Step 5: Make-ahead and variations

   Make the frozen rosé up to 1 month ahead and store cubes in a freezer bag. For a lighter version use half-and-half or whole milk instead of heavy cream; for an extra creamsicle hit, stir in a tablespoon of orange curd before serving.
   

1. Pour the bottle of rosé into ice cube trays or a shallow pan and freeze until solid, 6–8 hours or overnight. Using a shallow pan yields thinner, faster-freezing slabs you can break into chunks if you don't have a tray.
2. Add frozen rosé cubes (about the whole bottle frozen), orange vodka, orange liqueur, fresh orange juice, heavy cream, simple syrup and vanilla extract to a high-speed blender. Add 1 cup ice if you prefer a thicker slush — you can adjust texture later by adding more frozen rosé chunks or ice.
3. Pulse a few times to break up the cubes, then blend on high in 10–15 second bursts until slushy and smooth, scraping down the sides as needed. Aim for a soft-serve consistency — stop early for a looser frosé or blend longer for a denser, spoonable texture.
4. Taste and adjust sweetness or strength: add up to 1 tbsp simple syrup per cup if you want sweeter, or an extra 1/2 oz orange vodka per serving for a boozier drink; pulse once more to combine. Divide the frosé among 4 chilled glasses (about 1½ cups / 360ml per serving) and finish each with a sprinkle of orange zest; optionally float a thin splash of cream on top for a visual creamsicle stripe.
5. Make the frozen rosé up to 1 month ahead and store cubes in a freezer bag. For a lighter version use half-and-half or whole milk instead of heavy cream; for an extra creamsicle hit, stir in a tablespoon of orange curd before serving.