Irish Whiskey Ice Cream

Irish Whiskey Ice Cream 6

There’s nothing better than homemade ice cream, unless it’s Irish Whiskey Ice Cream ~ this is the ultimate frozen treat!  Just imagine a scoop of this on your holiday pumpkin or pecan pie!

Irish Whiskey Ice Cream 1

All Saint Patrick’s Day food doesn’t have to be green.  In fact, the best of it is decidedly not green, like IRISH STEWBROWN BREAD,  and of course, whiskey.  But don’t think this Whiskey Ice Cream is just for St Paddy’s Day, either, it’s going to  be killer on your holiday pies, and I bet it would make a pretty great adult milkshake this summer, so keep this little gem of a recipe in your back pocket, it’ll come in handy, I promise.

Irish Whiskey Ice Cream 2

If you were awake during high school chemistry class you probably know that alcohol freezes at a higher temperature than most other liquids.  That means that it’s very tough to make ice cream with a strong alcohol content….the alcohol raises the freezing temperature of the ice cream and it turns out soupy, no matter how long you leave it in the freezer.   You can make a soft serve type of thing, but for a true ice cream consistency, it takes some creative thinking.

Irish Whiskey Ice Cream 3

I added a packet of gelatin to my regular ice cream recipe, and that does the trick.  It thickens the ice cream and allows me to spike it with enough Bushmills to be worthy of the name.  I can’t pretend that having multiple test batches of Irish whiskey ice cream in the freezer is a bad thing…but I will say that this recipe took some experimentation.  I eventually came up with a bang on creamy, scoopable, whiskey ice cream.  I hope you’ll try it!

Irish Whiskey Ice Cream

Ingredients

  • 1 1/2 cups cold heavy cream
  • 1/2 cup cold milk
  • 1/2 cup sugar
  • 1 packet gelatin (1/4 oz)
  • 1/3 cup Irish whiskey
  • 1/2 tsp vanilla extract

Instructions

  1. Mix the cream and milk together with the sugar. Stir to completely dissolve the sugar.
  2. Sprinkle the gelatin over 1/4 cup of cold water. Let sit one minute. Then pour 1/4 cup of boiling water over that and stir to completely dissolve the gelatin.
  3. Pour the gelatin into the cream mixture and stir. Refrigerate the mix until cold, about 2 hours.
  4. Pour the mixture into your ice cream machine and process according to directions.
  5. When the ice cream is starting to look firm, pour in the whiskey and the vanilla. This will thin out the mixture again. Let the ice cream churn until it is thickened again.
  6. Spread the soft ice cream in a loaf pan and freeze until firm.

Notes

I added a touch of brown gel food coloring to the ice cream to bring out the color for photographing. This is obviously optional.

http://theviewfromgreatisland.com/irish-whiskey-ice-cream/

Irish Whiskey Ice Cream 4

This ice cream is just perfect all by itself, but if you were in the mood for embellishment, there is always BITTERSWEET HOT FUDGE SAUCE, or how about using it as a base for AFFOGATO and pour a shot of espresso over a scoop or two?

 

don’t forget to pin it!

Irish Whiskey Ice Cream ~ a delicious homemade frozen treat for adults only! | St Patrick's Day | homemade ice cream | alcohol | cocoktails |

37 Comments

  • Reply
    Nil Stolt
    July 28, 2016 at 7:37 am

    I believe you messed up the part with the freezing point of alcohol. Alcohol freezes at a ‘lower’ (rather than higher) temperature than most other liquids. This is why it stays softer (less frozen) than water below the water freezing point. If you add alcohol to ice cream, it requires it to be colder to freeze (since the new freezing point is below the original freezing point) and you have to reach a lower temperature than usual. I hope i’m making sense.
    Either way, I will definitely try out this recipe out this weekend. Looks delicious!

    • Reply
      Sue
      July 28, 2016 at 8:36 am

      That always confuses me, thanks for the clarification Nil :)

  • Reply
    Theresa Meehan Currie
    February 20, 2016 at 5:46 pm

    I’ve got to make this for St. Patrick’s Day. Nice to see the brand you used in the back ground of the picture. Perfect for dessert after corned beef and cabbage!!!

    • Reply
      Sue
      February 20, 2016 at 5:54 pm

      Can I come to your house this year Theresa?!

  • Reply
    Cassandra
    June 17, 2015 at 8:09 pm

    I was really excited to make this for my Irish husband who loves everything whiskey! I have never use gelatin when making ice cream before, and I was a little put off by the texture when I took it out of the fridge. I had a really hard time getting it to a creamy, softserve consistency. I had to take it out of the ice cream maker stir rapidly and add back in several times, otherwise I was getting large sections that were icy. Could this be fixed by adding half of the liquor before chilling?

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  • Reply
    grace
    March 8, 2014 at 11:58 am

    i get so excited when i find ice cream recipes that don’t require a machine!

  • Reply
    Tanya Schroeder
    March 7, 2014 at 9:33 am

    Whiskey ice cream! Oh my goodness! You just might be a genius-that high school chemistry class came in handy!

  • Reply
    Danguole
    March 7, 2014 at 9:29 am

    Gelatin? Brilliant! I’ll have to try that. I always reduce booze so I can use more to flavor ice cream–definitely trying your trick next! Pinned!

  • Reply
    Mary
    March 6, 2014 at 11:56 am

    This is so cool, Sue. I love that you figured out the gelatin to help it set with a good bit of alcohol in it! I bet it tastes amazing.

  • Reply
    Sara
    March 6, 2014 at 11:00 am

    I’m intrigued by using the gelatin – I’ve seen that for soft serve but not regular ice cream. Curious to try.

    I love Haagen Daz Baileys ice cream – it’s so boozy tasting. This sounds like a perfect homemade alternative for pouring hot coffee over…

    • Reply
      Sue
      March 6, 2014 at 4:03 pm

      Well, the thing is, the store bought versions can never contain as much real alcohol as you can get making it yourself, so try this with Bailey’s and compare!

      • Reply
        Brenda
        March 23, 2014 at 4:51 am

        I whipped up a batch with Bailey’s last night. It was a roaring success! Since Haagen Dazs discontinued their Bailey’s…now I have another outlet!

        • Reply
          Sue
          March 23, 2014 at 6:59 am

          Oh and don’t forget, this version has LOTS more actual booze in it than Haagen Daz did!

  • Reply
    2 Sisters Recipes
    March 6, 2014 at 9:47 am

    Sue ! This is amazing!! and certainly to-die-for ice cream, auhhh!! Your photos are stunning!
    Thanks for a great recipe- we love Irish whiskey and Irish Cream and we are in the procees of making a dessert to post soon! But yours is heaven, LOVE IT!

  • Reply
    dina
    March 6, 2014 at 6:31 am

    oh my, that sounds wonderful!

  • Reply
    Tracy | Pale Yellow
    March 6, 2014 at 5:38 am

    I always add a tablespoon or two of liquor to ice cream to help it stay softer. Love the idea of adding gelatin to boozy ice cream to help in the hardening process; the possibilities are endless!

  • Reply
    Joanne
    March 6, 2014 at 4:13 am

    Good idea on the gelatin! I was wondering how you got a really strong whiskey flavor in there. It may be crazy cold here, but I could still use a big bowl of this! (With hot fudge on top to warm me up :P)

    • Reply
      Sue
      March 6, 2014 at 6:38 am

      The thought of hot fudge on whiskey ice cream is pretty enticing :)

  • Reply
    Teresa Davis
    March 5, 2014 at 11:57 am

    Need to get an ice cream maker. Any suggestions/recommendations?

    • Reply
      Sue
      March 5, 2014 at 1:51 pm

      I love my Cuisinart, it’s the base model, I think it sells for around $40-50, and it’s just super simple to use. .Here’s a link: http://amzn.to/133n0Qm

      • Reply
        Teresa Davis
        March 5, 2014 at 7:26 pm

        Sue, many thanks. Have to fix this for my husband who loves Irish whiskey. And, every summer I get a ‘hankering’ for peach ice cream – made with reduced peach nectar and peach schnapps. Obviously we like a little booze with our ice cream!

        • Reply
          Sue
          March 5, 2014 at 8:51 pm

          I love true fresh peach ice cream, I think that’s going to have to happen this summer…

  • Reply
    Tricia @ Saving room for dessert
    March 5, 2014 at 11:21 am

    You know this calls my name! Yum – I’m such a fan of Irish anything – especially whiskey. Lovely recipe Sue!

  • Reply
    Laura (Tutti Dolci)
    March 5, 2014 at 11:02 am

    Now this is the way to celebrate St. Patrick’s Day, love the Irish Whiskey!

    • Reply
      Sue
      March 5, 2014 at 11:12 am

      Thanks Laura — it has quite a kick to it,

  • Reply
    cheri
    March 5, 2014 at 10:57 am

    I really like the fact that there is no food coloring in this. Great tips! Drat! Still need to buy the ice cream attachment for my kitchenaide mixer.

    • Reply
      Sue
      March 5, 2014 at 11:18 am

      Well, I did add a smidge of brown gel coloring, just for the photos, but there’s no need to do that, the ice cream will be pale, but the flavor speaks for itself!

  • Reply
    Maria @ The Good Life
    March 5, 2014 at 9:04 am

    Oh my goodness, this has my name written all over it. And I just got a new ice cream maker so definitely going to give this a try!

    • Reply
      Sue
      March 5, 2014 at 9:44 am

      Congrats on the new ice cream maker — I keep mine out all year round.

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