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Spiked Snow Cones

from Barefeet in the Kitchen AND Bartender Courtney
Course Drinks


Sweet Cream Syrup

  • 2 cups milk
  • 1 cup cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla

Strawberry Lemonade Syrup

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries hulled and sliced
  • 1.5 cups lemon juice fresh squeezed
  • 6 cups water cold
  • 2 cups strawberry lemonade
  • 1.5 cups sugar

Blueberry Syrup

  • 2 cups water
  • 1.5 cups granulated sugar
  • 1 cup fresh blueberries


For Sweet Cream Syrup

  • Whisk together the milk, cream, condensed milk, and vanilla.
  • Pour into a lidded jar and refrigerate.

For Strawberry Lemonade Syrup

  • Bring sugar and water to a boil, then remove from heat and let cool to room temperature.
  • Place strawberries into a food processor or blender and process/blend until smooth.
  • Pour pureed strawberries into the sugar water.
  • Add lemon juice and stir well.
  • Use strainer to remove seeds and pour mixture into a large pitcher.
  • Refrigerate.
  • Heat 2 cups lemonade and 1 1/2 cups of sugar in a sauce pan, stirring until sugar is melted.
  • Pour into a lidded jar and refrigerate.

For Blueberry Syrup

  • Add sugar, water and blueberries to a sauce pan.
  • Simmer until sugar is melted and color gets brighter.
  • Remove from heat and cool to room temperature.
  • Pour into a lidded jar and refrigerate.

To Make Spiked Snow Cones

  • Spike the fruit syrups by adding equal parts vodka each to strawberry and blueberry syrup. (eg - 3oz vodka to 3oz blueberry, 3oz vodka to 3oz strawberry). Don't spike the cream one.
  • Replace lids and shake to combine.
  • Use a high-powered blender to shave a bunch of ice.
  • Scoop as much ice as you like into a bowl and squeeze syrups on top.
  • Enjoy!
Tried this recipe?Let us know how it was!