We have a soft cold spot in our stomachs for ice cream. It is one of our family’s favorite treats and desserts. (Kerrygold Ice Cream, Cafe Bourghetti PBIF Pie, Choco Menta Shake, Mojito Ice Cream, Tequila Strawberry Lime Ice Cream Pie) For a final farewell to summer, we wanted to share with you a delectable grown-up dessert: Pecan Whiskey Ice Cream. When you see how easy this treat is to make, you will want to scream for more– ice cream that is!
To make this you need only a few simple ingredients — vanilla ice cream, toasted pecans, and Templeton Rye Whiskey. That’s it — only 3 things.
First you will need to toast the pecans. We placed ours on a cookie sheet and placed the oven on broil. You need to leave the pecans in the oven for about 5 minutes. If they stay too long, they will burn.
Stir together 1 quart of softened vanilla ice cream, toasted pecans and 1/4 cup of whiskey. Place back in the freezer until hardened or at least a couple of hours. Serve to friends. Yummo!
If you are viewing this post in your email, you will want to visit us at www.theblindpig.blog to get a printable version of this recipe.
Pecan Whiskey Ice Cream
Ingredients
- 1 quart of vanilla ice cream
- 1/4 cup of Templeton Rye Whiskey
- 1 cup toasted pecans
Instructions
- Place softened vanilla ice cream, toasted pecans and whiskey together in a bowl.
- Mix together well.
- Place in the freezer for two hours.
- Serve.
The rye whiskey has a sweet flavor that pairs nicely with the vanilla ice cream. This dessert goes down smooth. Will you make the world’s easiest dessert this weekend? Let us know if you do.
