Bourbon-Pecan Ice Cream Recipe
Upgrade your decadent dessert by serving it topped with a scoop of cold, creamy, doctored-up vanilla ice cream with bourbon. We love a heaping scoop of this alcohol-infused ice cream served atop our Green Tomato Mincemeat Pie. The sweet, syrupy taste of the bourbon ice cream perfectly compliments the slightly tart mincemeat pie. The traditional Southern “crown jewel” of holiday celebrations, our twist on classic mincemeat pie is packed with flavors like Granny Smith apples, green tomatoes, cranberries, orange zest, and pecans; this bourbon-pecan ice cream recipe brings these unique flavors together. But we’d love it served on any Southern pie or dessert, from pecan pie to apple cobbler, or alone as a decadent nightcap. Be warned: This alcoholic ice cream recipe is not for children! The sweet, hearty pour of bourbon is never exposed to heat, so it is never cooked out and the alcohol is still present. Unlike more complicated, hands-on homemade ice cream recipes, this bourbon ice cream comes together using store bought, home-style vanilla ice cream (although, if you’re feeling ambitious, homemade ice cream will also work). Loaded with crunchy toasted pecans and heavy on the bourbon, this alcoholic ice cream will sweeten up your dessert and certainly liven up any family gathering.
- 2 pints softened home-style vanilla ice cream
- 1 cup chopped toasted pecans
- 1/4 cup bourbon
How to Make
Stir together 2 pints softened home-style vanilla ice cream, 1 cup chopped toasted pecans, and 1/4 cup bourbon until blended. Freeze 4 hours.