BRB, Going To Atlanta: Frozen Pints Offers Pumpkin Ale Ice Cream Made From Craft Beer

Pardon me while I peace out of this joint and hop a flight to Georgia. Just in time for the holidays, an Atlanta-based business called “Frozen Pints,” which creates one-of-a-kind craft beer ice cream (complete with an alcohol content!), has whipped up their newest flavor: Pumpkin Ale Ice Cream. You know what this means, don’t you? If you’re lucky enough to live near Georgia, this year’s Thanksgiving dessert can make you tipsy and your family more tolerable to be around. 

Using the finest craft beers and freshest local ingredients, Frozen Pints manufactures five distinct flavors out of Atlanta:  Peach Lambic, Honey IPA, Brown Ale Chip, Malted Milk Chocolate Stout, and Vanilla Bock, and offers specialty and seasonal flavors throughout the year, like this season’s Pumpkin Ale, Brown Ale Chip and Cinnamon Espresso Stout. Each pint’s alcohol content depends on flavor, ranging from 1 percent alcohol in the Peach Lambic to 3.2 percent in Pumpkin Ale. In other words, you need to be at least twenty one to chow down on any flavor.

Aside from releasing it’s newest seasonal flavors, Frozen Pints also offers variety of ice cream and sorbet made with liquor, craft beer, and alcohol (because apparently dreams come true). Atlantans can now enjoy four new liquor ice cream and sorbet flavors — Mojito Sorbet, Bourbon Butter Pecan, White Russian, and Brandy Alexander Chip.

If this isn’t the perfect thing to pair with your pumpkin pie at Thanksgiving, I don’t know what is. In fact, the folks over at Frozen Pints have sent along a recipe for the perfect Cranberry Rhubarb Pie, partnered with their yummy Pumpkin Ale Ice Cream, perfect for the holidays. Check it out below, and click here for more information about Frozen Pints and where you can get it. (Note: Frozen Pints is available in select stores in Georgia, but is in the process of expanding around the southeast.) Also, if anyone lives in the ATL and wants to ship some my way, you know where to find me…



  • 1-1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups sliced fresh or frozen rhubarb, thawed and drained*
  • 1-1/2 cups fresh or frozen cranberries, halved
  • 1-1/2 cups chopped peeled tart apples
  • 1/4 cup melted butter
  • Pastry for double-crust pie (9 inches)
  • 1 pint Pumpkin Ale Ice Cream


  1. Preheat oven. In a large bowl, combine sugar and flour; stir in rhubarb, cranberries and apples. Line a 9-in. pie plate with bottom pastry; add filling evenly.
  2. Cover with crust. A lattice crust is preferred. Seal and flute edges. Brush crust with melted butter. Bake at 450° for 10 minutes. Reduce heat to 350° bake 40 minutes longer or until filling is bubbly. Cover edges loosely with foil to prevent overbrowning if necessary.
  3. Let cool uncovered for ~20 mins. Slice a portion of desired size, and top with 2-3oz of Pumpkin Ale Ice Cream. Serve immediately.
  4. Note: If using frozen rhubarb, measure rhubarb while frozen, then thaw completely. Drain in a colander, but do not press liquid out before mixing in.