Bourbon, Walnuts, Sorghum Molasses Ice Cream
- Total Time: 8 hours
- Yield: 8 servings 1x
Description
This no-churn ice cream features a spectacular trio of flavors: Boozy and nutty with sparks of exceptional syrupy sweetness.
Ingredients
- 1 can (14 oz.) sweetened condensed milk
- 3+ tbsp. bourbon
- 100 g (1 cup) raw walnut halves
- 480 ml (2 cups) heavy whipping cream
- 1/4 cup (60 ml) sorghum syrup
Instructions
- Toast walnuts in a skillet over medium heat or on a baking sheet in a 350 degree F oven for 6-8 minutes until fragrant. Once walnuts are cool enough to handle, roughly chop.
- In a large bowl, whisk together the condensed milk and bourbon. Stir in walnuts, reserving a small handful for garnish.
- In another bowl, beat cream to medium-soft peaks then fold into the bourbon mixture until thoroughly combined.
- Pour half the mixture into a loaf pan. Drizzle 2 tbsp. of the sorghum syrup over top and run a knife in a zigzag motion to create a swirl effect. Top with the remaining ice cream mixture and repeat the drizzling/swirling of the sorghum syrup.
- Cover and freeze until firm, preferably over night. Keel over.
- Prep Time: 8 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 370
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Frequently Asked Questions
Do I need an ice cream maker for this recipe?
No — this is a no-churn ice cream. The base is made by folding whipped heavy cream (beaten to medium-soft peaks) into a mixture of sweetened condensed milk and bourbon, then poured into a loaf pan and frozen. No machine needed.
What is sorghum syrup and how is it used here?
Sorghum syrup is a deep, complex molasses-like sweetener made from sorghum cane. In this recipe, 1/4 cup is divided into two drizzles — 2 tbsp over the first half of the ice cream mixture, and another swirl over the top — then a knife is run through in a zigzag to create a ribbon effect throughout the finished ice cream.
How long does the ice cream need to freeze?
The instructions say to freeze until firm, preferably overnight, before serving. 
