They call this the ‘Holiday Flip,’ and honestly, people can’t get enough of it—every glass gets finished every time!

This raspberry cream cooler is one of those little grown-up treats that feels like a mini vacation in a glass. It’s a simple blend of raspberry juice, a splash of gin, creamy vanilla ice cream, and just a bit of tonic water for sparkle. The idea is a playful twist on an old-fashioned ice cream float, but with the pretty pink color and a light botanical note from the gin, it feels a bit more special—perfect for a backyard get-together after the kids are in bed, or a cozy catch-up with a friend on the porch. You’ll love how quickly it comes together and how beautiful it looks, with the soft pink drink, visible ice cubes, and a scoop of ice cream slowly melting into a creamy, frothy top.

This raspberry cream cooler pairs nicely with light, salty snacks that balance its sweetness—think a bowl of kettle chips, a simple cheese and cracker plate, or a small charcuterie board with nuts and fresh berries. If you’re serving this at a summer cookout, it’s lovely alongside grilled chicken, veggie skewers, or a big garden salad. For a more relaxed evening, you can make it the centerpiece of a little dessert tray with shortbread cookies, dark chocolate squares, or lemon bars. If you’ve got kids around, you can mix up a non-alcoholic version for them and serve it with popcorn and fresh fruit so everyone feels included in the treat.

Servings: 2

1 cup raspberry juice (chilled)

Chill your glasses in the freezer for about 10 minutes so the drink stays nice and frosty.

Fill each chilled glass halfway with ice cubes, leaving room for the liquid and a scoop of ice cream on top.

In a small pitcher or measuring cup, stir together the raspberry juice and gin until well combined. This will give you that soft pink, raspberry-hued base.

Pour the raspberry-gin mixture evenly over the ice in both glasses, letting the liquid settle around the cubes so they’re clearly visible through the glass.

Add a scoop of vanilla ice cream to the top of each glass, gently nestling it so it sits like a little cloud on the pink drink.