Salted Caramel Bourbon Ice Cream Recipe
Salted Caramel Bourbon Ice Cream Recipe
No ice cream maker? No problem. This is the world’s easiest ice cream. Not only is it the world’s easiest, it is also the creamiest, has the least amount of ingredients and is the most versatile ice cream ever. Don’t like bourbon? Try 1 tbsp of instant coffee. Want it plain? Substitute the caramel for sweetened condensed milk. Want chocolate? Add some cocoa powder. It is that simple.
In fact I would recommend that everyone keeps a few cans of sweetened condensed milk on hand at all times because if you need a fast dessert, all you need to do is grab a small container of cream and you are three quarters of the way there. To make it extra fancy add a hot caramel sauce, a hot chocolate sauce or sprinkle it with some pecans tossed in a bit of melted butter with a bit of sea salt.
This version is the adults-only one with bourbon, caramel and a kick of salt and it was absolutely DIVINE.
Ingredients
- 397g can Caramel Top ‘n Fill
- 300ml thickened cream
- 1-2 tsp sea salt flakes
- 2-3 tbsp bourbon
Instructions
- In a medium size mixing bowl, pour the caramel and cream and using electric beaters beat until thickened.
- Add just 1 teaspoon of salt and taste – this might be salty enough for you, if not, gradually add more until you are happy. The same goes for the bourbon – one tablespoon might be enough, taste and check before you add some more.
- Beat the salt and bourbon in and transfer to a freezer proof container with a lid and freeze for at least 5 hours or overnight.
Ingredients
- 397g can Caramel Top 'n Fill
- 300ml thickened cream
- 1-2 tsp sea salt flakes
- 2-3 tbsp bourbon
Instructions
- In a medium size mixing bowl, pour the caramel and cream and using electric beaters beat until thickened. Add just 1 teaspoon of salt and taste - this might be salty enough for you, if not, gradually add more until you are happy. The same goes for the bourbon - one tablespoon might be enough, taste and check before you add some more. Beat the salt and bourbon in and transfer to a freezer proof container with a lid and freeze for at least 5 hours or overnight.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
