The Dessert Book for Grown‑Ups
This is a cookbook for people who love craft — the kind that measures, tastes, adjusts, and smiles when the first spoonful sings. You’ll learn base recipes, spirit infusions, balancing sweetness and alcohol, and how to compose desserts like cocktails.
' opacity='0.18'/><text x='50%' y='50%' fill='%23e8e9ee' text-anchor='middle' dominant-baseline='middle' font-family='Arial' font-size='28'>Cookbook — Coming Soon</text></svg>'>
</div>
</div>
</div>
</section>
<!-- PRESS & REVIEWS -->
<section id=)
What They’re Saying
A taste of the praise that shaped the legend — and why the cookbook is already one of the most anticipated dessert releases.
"A cult‑favorite dessert experience."
— Eater
"Every scoop feels like a secret you shouldn't be allowed to keep."
— Thrillist
"Boozy. Elegant. Irresistibly rebellious."
— Food & Wine
"One of the most innovative dessert brands in America."
— Forbes
"You taste it once and you're ruined for ordinary ice cream forever."
— Bon Appétit
"Playful. Sensual. Technically perfect."
— The Infatuation
Why People Are Already Excited About this Cookbook
For nearly a decade, fans have begged for the recipes that defined Prohibition Creamery’s signature style — the spirit infusions, the velvety bases, the dramatic swirls, the show‑stopping pairings. This is the first time those secrets are being revealed. The cookbook promises not just recipes, but an entire dessert philosophy: indulgent, grown‑up, unapologetically sensual.
I Need This CookbookInside the Book
Master Bases
Spirit Playbook
Swirls & Sauces
Flights & Pairings
Service & Styling
Entertaining
By Laura Aidan
Founder of Prohibition Creamery and lifelong student of dessert science, Laura writes in a whimsical, elegant, and instructional voice. The book blends technique with brand philosophy — indulgent, playful, and precise.
Be First to Know
Join the launch list for early access, sample recipes, and pre‑order news.