A Cool Boozy Bourbon Bite

Nothing says summer like boozy ice cream!  This recipe combines two of my favorite guilty pleasures – bourbon and ice cream! If you love an Old Fashioned cocktail, you will love this recipe! 

The best part? This Bourbon Caramel Ice Cream is NO CHURN. Meaning you don’t have to own a huge contraption of an ice cream maker that you only pull out once a year. All you need is a hand mixer and a loaf pan!

By using sweetened condensed milk, a pre-cooked blend of milk and sugar, you eliminate the usual cooking step of dissolving the sugar when making ice cream.

However, given that sweetened condensed milk is crazy sweet, I found that by limiting the condensed milk to 1 cup (instead of the whole can), and adding whole milk and salted caramel, you eliminate the overly-sweet notes of some no-churn ice creams.  And adding bourbon just makes it extra delicious!  

TIPS FOR NO CHURN ICE CREAM

• Be sure you blend your heavy cream until stiff peaks are forming, but don’t go beyond that stage. This takes about 3-4 minutes.
• It’s best to freeze in a metal or aluminum loaf pan, as this will help it to freeze faster. 
• Allow it to freeze at least 24 hours! NO LESS! This recipe makes a soft-serve ice cream, so you want to give it plenty of time to firm up.
• When adding booze to your ice cream, be aware that alcohol has a lower freezing point which translates to a softer and more scoop-able ice cream.  Just be careful not to add too much. I added 3 tablespoons of bourbon, which is  basically the same amount in a mini bottle.

Even if you’re not a bourbon drinker, you owe it to yourself to try this ice cream recipe.

This Boozy Bourbon Caramel Ice Cream pairs wonderfully with the delicious fruit cobblers of summer, and also makes a fun dinner party treat for your guests!

Cheers!

Boozy Bourbon Caramel Ice Cream

Recipe by Kathy DickenCourse: DessertDifficulty: Easy

Servings

8

servings

Prep time

14

minutes

Freeze Time

24

hours

This recipe combines two of my favorite guilty pleasures – bourbon and ice cream! If you love an Old Fashioned cocktail, you will love this recipe! 

Ingredients

• 2 cups heavy cream

• 2 teaspoons vanilla extract

• 2 tablespoons sugar

• ¼ teaspoon salt

• 1 cup sweetened condensed milk

• ¼ cup salted caramel plus ½ cup, divided

• 3 tablespoons bourbon

• ¼ cup plus 1 tablespoon milk (or half & half)

• Optional: Coarse flaked sea salt, for garnish

Directions

• Chill a loaf pan in the freezer, while making the ice cream base.
• In a large bowl, use a hand mixer to process the heavy cream, vanilla, sugar and salt until soft peaks form, about 3-4 minutes. Scrape down sides of bowl and blend for an additional 10 to 20 more seconds to fully combine.
• Add in 1 cup of sweetened condensed milk, ¼ cup caramel, bourbon and milk, and blend until smooth, about 20 seconds. Transfer to the chilled loaf pan, and swirl in the remaining ½ cup of caramel using a fork or toothpick. Cover with plastic wrap and freeze until solid, about 24 hours. Garnish with a sprinkling of coarse flaked sea salt, if desired.