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From the desk of Lauren Palmer

“I am uncompromising with the process. If I do something, I’m gonna do it the right way,” Ted Lindblad, owner of The Cocktail Creamery, told me when I asked what makes his ice cream better than any other. As we continued our conversation, Ted and Sharyn Lindblad made it clear that cost is no object when it comes to ingredients. This yields the high quality of flavor often noted by their patrons. Impressed by a recent visit to The Cocktail Creamery, local pastry chef and influencer Christine (@our_sweet_adventures) remarked, “These truly are 5-star ingredients!”

Cocktail Creamery owners, Ted and Sharyn Lindblad

To understand The Cocktail Creamery’s process, one must first comprehend what makes ice cream, ice cream. Where sorbet is water-based, ice cream legally must have at least 10% butter fat in its ingredients. All ice cream is made fresh every day on-site by Ted himself; this allows for better quality control and consistency of flavor. Although the addition of alcohol makes for a fun ice cream cocktail, the true reason for its presence is the incredible flavor and texture it provides the ice cream. “Boozy ice cream is very palatable,” Sharyn told me, “something we call having a fine ‘mouth feel’ in the business.”

Every ounce of the Cocktail Creamery ice cream is made in this machine on site by Ted and Ted alone. This allows for better quality control and consistency of flavor.

Chocolate Cookies and Booze ice cream with Caramel Sauce and Heath Bar Crunch in a Waffle Cone Bowl

Chocolate Cookies and Booze ice cream with Caramel Sauce and Heath Bar Crunch in a Waffle Cone Bowl

The Lindblads partner with many local companies to create their boozy ice cream flavors. One of those partnerships is with Cooley Bay Winery in Van Alstyne — a winery primarily focused on producing fruit wines including peach, blackberry, strawberry, and cherry. Ted uses each flavor to create some of his most sought-after flavors such as Summer In A Cup and Very Cherry. As Ted learns about new flavors he can incorporate into his frozen desserts, he tries to use as many local Texas ingredients as possible. Honey from Stroope Honey Farms and locally sourced pecans and pecan butter from Millican Pecan Orchard all provide flavor and texture for Ted’s ice cream.

 

Be sure to stop in for a sample!

Next time you are on the Downtown McKinney Square, stop by The Cocktail Creamery (located inside The Pantry restaurant) where sampling is always encouraged. Some best-selling flavors are Salted Butter Caramel Crazy, Double Dark Goodnight Chocolate, Eat a Peach, Butter Bourbon Pecanator, and Non-alcoholic Vanilla. Which one sounds best to you?

A few of my favorites are the Topo Chico float with

To learn more about Lauren and The Art of Living Beautifully, please visit our ‘about’ page.

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