The Frozen Turkey is an adult cocktail of epic proportions, your holidays are never going to be the same, trust me!
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.
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…
Ingredients
- I pint container Häagen-Dazs butter pecan ice cream
- 1 oz Wild Turkey 101
- 1 oz Amaretto
- 1 cup dark brown sugar
- 1/2 cup cream
- pinch of salt
- 4 Tbsp unsalted butter
Instructions
- 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.
- 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.
- 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
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.
You really need this on your Thanksgiving menu, trust me.
I bet you'll love these too!
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15 Comments
Lara
October 24, 2016 at 11:34 amI’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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November 18, 2013 at 7:26 amHey 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
SallyBR
November 18, 2013 at 7:10 amI 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…
Sue
November 18, 2013 at 7:15 amThat’s the beauty of this, Sally — use whatever you like in it!
Crystal
November 17, 2013 at 7:06 pmYummy! OH MY! I cannot wait to make this!
Thank you!
Karen Harris
November 17, 2013 at 12:45 pmI’m sold. To heck with the pumpkin pie!
Linda
November 17, 2013 at 11:45 amYummy! 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
Foodiewife
November 17, 2013 at 8:54 amAre 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.
Sue
November 18, 2013 at 7:23 am:)
clare
November 16, 2013 at 9:11 amOh my goodness this looks amazing! Don’t know if I can wait till Thanksgiving to try it!