A don pedro drink at the water's edge

Halfway between a dessert and a cocktail, the dom pedro is a South African classic. It's been around for decades and is a popular way to end a meal.

Essentially, the dom pedro is a grown-up version of a milkshake. The blended ice cream laced with alcohol is rich and creamy but lighter than a traditional dessert.

It's quick to make. Ice cream and cream are blended together with the alcohol of choice, then garnished with dark chocolate. The result is thick and decadent, flavoured only by the liquor chosen.

Dom pedros (or don pedros, depending on who you're talking to) have graced South African menus since the 1970s. While there have been rumours of the cocktail having Argentine origins, a local chef is widely acknowledged as making the first dom pedro.

While travelling in Scotland, he visited a number of whisky distilleries. At one, he poured the whisky over his ice cream, and so the don pedro came to be.

While dom pedros were traditionally made with whisky, Amarula is now a popular and distinctly South African alternative. Kahlua, Francelico and Baileys are also commonly used, with many bars and restaurants happy to use whichever liquor you prefer.


Quantities per serving

  • 2-3 scoops vanilla ice cream (splurge on the good stuff)
  • 2 shots whisky (Amarula, Kahlua and Frangelica are also popular)
  • 50 ml cream
  • Dark chocolate (to garnish)


  1. 1
    Combine the ice cream, cream and whisky in a blender and blend until smooth.
  2. 2
    Melt the chocolate and lightly drizzle over the inside of the glass (optional).
  3. 3
    Pour the blended mixture into glasses.
  4. 4
    Grate dark chocolate over the top to garnish.
  5. 5

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Roxanne de Bruyn

Author - Roxanne de Bruyn

Roxanne is the founder and editor of Faraway Worlds. She is a freelance writer and guidebook author and has written for several travel publications, including Lonely Planet and The Culture Trip. With a background in communications, she has studied ancient history, comparative religion and international development, and has a particular interest in sustainable tourism.

Originally from South Africa, Roxanne has travelled widely and loves learning the stories of the places she visits. She enjoys cooking, dance and yoga, and usually travels with her husband and young son. She is based in New Zealand.

Last Updated 25 December 2022

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