Nicole garnishing Grasshopper Ice Cream

Platform 18’s Boozy Twist on National Ice Cream Month

By: Kailee Asher

Boozy Ice Cream


When the sun beats down, and the temperatures soar, there’s no better way to celebrate National Ice Cream Month than with a delicious, creamy treat. But at Platform 18 at Century Grand, they’re taking this celebration to another level. This year, you can indulge in not just any ice cream but boozy ice cream and sorbet inspired by classic cocktails.


Platform 18, known for its speakeasy ambiance and top-notch cocktails, has crafted four unique flavors to make ice cream enthusiasts and cocktail lovers swoon. These frosty delights are an innovative fusion of dessert and drink, each flavor a nod to a beloved cocktail: the Grasshopper, the Last Word, the French 75, and the Singapore Sling. Both of our ice creams are French-style ice creams.


French-style ice cream, also known as custard-style ice cream, is made with a base that includes egg yolks in addition to cream, milk, and sugar. The preparation involves creating a custard, where the egg yolks are gently cooked with sugar and milk to pasteurize the eggs and give the mixture a rich, creamy texture.


The presence of egg yolks makes French-style ice cream smoother and silkier than other types of ice cream and gives it a more luxurious mouthfeel. The yolks add a subtle richness and depth of flavor that complements various ingredients. However, they can also somewhat mask other flavors, which is why this style of ice cream often features bold, robust flavors like chocolate or coffee.


Compared to Philadelphia-style ice cream, which does not use eggs, French-style ice cream is denser, creamier, and custard-like. It’s also more stable and less prone to developing ice crystals, so it generally keeps better in the freezer. However, preparing requires a bit more effort due to cooking and cooling the custard base before churning. For those who do not eat dairy, our menu highlights two unique sorbets that omit dairy and eggs.


The Grasshopper

Nicole garnishing Grasshopper Ice Cream

The Grasshopper is a sweet, minty cocktail dating back to the early 20th century (1918). Traditionally made with crème de menthe, crème de cacao, and cream, it’s famous for its vibrant green color and refreshing taste. Platform 18 has masterfully transformed this into a mint-chocolate chip ice cream, combining the coolness of mint with the richness of chocolate and a hint of boozy goodness. The Grasshopper is our most popular ice cream, including Branca Menta, Giffard Crème de Cacao, Hardy 1863 Cognac, mint, cream, eggs, and dark chocolate chunks.


The Last Word

Hailing from the Detroit Athletic Club in 1915, this pre-Prohibition-era cocktail is a balanced blend of gin, green Chartreuse, Maraschino liqueur, and fresh lime juice. For their ice cream version, Platform 18 has artfully combined these ingredients into a tangy, herbaceous, and slightly sweet treat that is as complex as the cocktail. Our ice cream version comprises Citadelle Gin, Green Chartreuse, Luxardo Maraschino Liqueur, Lime, Cream, and Eggs. It is garnished with a housemade Absinthe-infused Waffle Cone for a silky and creamy delight.


Last Word Ice Cream


The French 75

French 75 Sorbet

Elegance in a glass, the French 75 is a classic 1927 cocktail made of gin, lemon juice, simple syrup, and champagne. Its sorbet equivalent at Platform 18 is a delightful concoction of citrus and fizz with a subtle gin kick – a true toast to summer! Our sorbet includes Bombay Sapphire Gin and Lemon and is served alongside a glass of G.H. Mumm Champagne with Strawberry Paint on the glass.



The Singapore Sling

A staple in its birthplace at the Long Bar of the Raffles Hotel in Singapore, this 1915 cocktail combines gin, cherry brandy, Bénédictine, and pineapple juice. As an ice cream, it’s a tropical explosion of flavors, with the pineapple and cherry tones shining through. Our Singapore Sling sorbet features Hendrick’s Gin, Benedictine, Rothman & Winter Orchard Cherry Liqueur, and Lime to replicate this popular cocktail.


Singapore Sling Sorbet


Each of these boozy ice creams and sorbets is a testament to Platform 18’s creativity and commitment to quality. And what’s more, they pair wonderfully with the bar’s extensive cocktail menu. Imagine savoring a scoop of French 75 sorbet while sipping on one of our signature crisp gin and tonics or enjoying the Singapore Sling ice cream alongside a refreshing rum punch.



The bar’s decor and ambiance further enhance the experience. Inspired by a 1920s Pullman train car, Platform 18 transports you to a bygone era of sophistication and charm. Its dimmed lights, plush seats, and stunning train car traveling views through the Bayou make it the perfect setting for a memorable evening.


Nicole pouring G.H. Mumm


So, whether you’re an ice cream lover, a cocktail enthusiast, or someone looking to create special memories with loved ones, Platform 18 at Century Grand offers a unique experience. This National Ice Cream Month, why not take your taste buds on a journey they won’t forget? It’s time to raise a scoop (or a glass) to summer! And although we don’t offer our ice creams for retail sale, you can find numerous commercially-made boozy ice creams these days you can enjoy at home.


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