It’s 5:00 Somewhere Friday: “The Frozen Turkey”

The Frozen Turkey is an adult cocktail of epic proportions, your holidays are never going to be the same, trust me!

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Reserve plenty of real estate on the holiday dessert table for this, I’m telling you, it’s going to be a huge hit.  Let the kids have at the pies, this Wild Turkey and Amaretto laced butter pecan ice cream concoction is where it’s at.  It’s dessert and after dinner cocktail rolled into one delicious frozen treat.

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I patterned it after my favorite summer drink, the Hummer, another adult milkshake.  This one gets dressed up with a quick drizzle of caramel sauce for the holidays.  It’s sensational, but I don’t think I really even have to bother to try to describe the flavors and the textures of this, do I?  I think you can imagine it just fine on your own…

The Frozen Turkey is the perfect Thanksgiving cocktail

It’s 5:00 Somewhere Friday: “The Frozen Turkey”

Yield: serves 2-4, depending on the size of your glasses

Ingredients

  • I pint container Häagen-Dazs butter pecan ice cream
  • 1 oz Wild Turkey 101
  • 1 oz Amaretto
    caramel sauce
  • 1 cup dark brown sugar
  • 1/2 cup cream
  • pinch of salt
  • 4 Tbsp unsalted butter

Instructions

  1. Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Cook for 5 minutes, then pour into a jar and let cool. If the sauce thickens too much after cooling, microwave it for a few seconds.
  2. For the cocktail, blend the ice cream, the Wild Turkey and the Amaretto in a blender until smooth. Serve in fancy glasses garnished with a drizzle of the sauce.
  3. If you'd like to make this ahead, put the whole blender back in the freezer after blending and then give it a quick re-blend right before serving.

Notes

Multiply the amounts in this recipe as you like. The caramel sauce is slightly adapted from The Pioneer Woman

https://theviewfromgreatisland.com/its-500-somewhere-friday-the-frozen-turkey/

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You can actually blend this up before your guests arrive, and then stash the whole blender in the freezer.  The alcohol will prevent it from freezing solid, and you can give it a quick blend right before serving.

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You really need this on your Thanksgiving menu, trust me.

15 Comments

  • Reply
    Lara
    October 24, 2016 at 11:34 am

    I’m going to make this as an ‘Ode to my late Father-in-law, Wild Turkey was his only drink, and yes straight, yuck. That bourbon, is not my thing.

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    2 Sisters Recipes
    November 18, 2013 at 7:26 am

    Hey Sue! This looks AMAZING! Oh boy would we go crazy for this, and what a great idea you came up with! Love it !! xxoo Anna and Liz

  • Reply
    SallyBR
    November 18, 2013 at 7:10 am

    I am not too fond of whiskey (ok, let me be honest, I hate it) but maybe in a concoction like this I could fall in love with it… it looks absolutely decadent, and definitely better than that pumpkin pie that weighs things down so much at the end of the big meal

    Gorgeous photos, as usual…

    • Reply
      Sue
      November 18, 2013 at 7:15 am

      That’s the beauty of this, Sally — use whatever you like in it!

  • Reply
    Crystal
    November 17, 2013 at 7:06 pm

    Yummy! OH MY! I cannot wait to make this!
    Thank you!

  • Reply
    Karen Harris
    November 17, 2013 at 12:45 pm

    I’m sold. To heck with the pumpkin pie!

  • Reply
    Linda
    November 17, 2013 at 11:45 am

    Yummy! What a perfect dessert. Thanks for sharing. You should link this to What’d You Do This Weekend tomorrow. Thanks for sharing.

    Wishes for tasty dishes,
    Linda

  • Reply
    Foodiewife
    November 17, 2013 at 8:54 am

    Are you sure this isn’t an appetizer? Caramel is the devil. It talks to me, and reels me in and I take the bait, every time. This looks fabulous.

    • Reply
      Sue
      November 18, 2013 at 7:23 am

      :)

  • Reply
    clare
    November 16, 2013 at 9:11 am

    Oh my goodness this looks amazing! Don’t know if I can wait till Thanksgiving to try it!

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