Frozen White Russian

How to Make Frozen White Russian

1. 1

   Step 1: Load the blender

   Add the vodka, Kahlúa, vanilla ice cream, cold brew, half-and-half, simple syrup, and ice to a high-speed blender. Work in batches if your blender is small — aim to leave a little headspace so the blender can create a smooth, slushy texture.

   For this step

   • 8 fl ozVodka
   • 6 fl ozKahlúa (coffee liqueur)
   • 2 cupsVanilla ice cream (packed)
   • 1 cupCold brew coffee (or chilled espresso)
   • 1 cupHalf-and-half (or whole milk for a lighter version)
   • 2 tbspSimple syrup (1:1 sugar to water), adjust to taste
   • 3 cupsIce (cubed)
   
2. 2

   Step 2: Blend to a slushy

   Pulse on low to break up the ice, then blend on high for 20–40 seconds until the mixture is smooth and thick but still pourable. Stop to scrape down the sides and give a few final short pulses if needed to achieve an even consistency.
   
3. 3

   Step 3: Adjust texture and sweetness

   Taste and adjust: add a splash more half-and-half if it’s too thick, a bit more ice to firm it up, or a teaspoon of simple syrup if you prefer it sweeter. Briefly re-blend any additions until fully incorporated.
   
4. 4

   Step 4: Serve and garnish

   Pour the frozen White Russian into chilled glasses and top with a dollop of lightly whipped cream if desired. Finish with a light dusting of unsweetened cocoa or a pinch of finely ground coffee and serve immediately.

   For this step

   • 1 cupLightly whipped cream (optional, for topping)
   • 1 tspUnsweetened cocoa or finely ground coffee (for garnish)
   

1. Add the vodka, Kahlúa, vanilla ice cream, cold brew, half-and-half, simple syrup, and ice to a high-speed blender. Work in batches if your blender is small — aim to leave a little headspace so the blender can create a smooth, slushy texture.
2. Pulse on low to break up the ice, then blend on high for 20–40 seconds until the mixture is smooth and thick but still pourable. Stop to scrape down the sides and give a few final short pulses if needed to achieve an even consistency.
3. Taste and adjust: add a splash more half-and-half if it’s too thick, a bit more ice to firm it up, or a teaspoon of simple syrup if you prefer it sweeter. Briefly re-blend any additions until fully incorporated.
4. Pour the frozen White Russian into chilled glasses and top with a dollop of lightly whipped cream if desired. Finish with a light dusting of unsweetened cocoa or a pinch of finely ground coffee and serve immediately.