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Bourbon, Walnuts, Sorghum Molasses Ice Cream

  • Author: Natasha Steinberg
  • Total Time: 8 hours


This no-churn ice cream features a spectacular trio of flavors: Boozy and nutty with sparks of exceptional syrupy sweetness.


  • 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 sorghum syrup


  1. 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.
  2. In a large bowl, whisk together the condensed milk and bourbon. Stir in walnuts, reserving a small handful for garnish.
  3. In another bowl, beat cream to medium-soft peaks then fold into the bourbon mixture until thoroughly combined.
  4. 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.
  5. Cover and freeze until firm, preferably over night. Keel over.
  • Prep Time: 8 hours
  • Category: Dessert
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