It doesn’t happen often, but at times I get the most random sweet tooth’s. Today I decided to think outside of my normal dessert inventory and try my luck at no-churn ice cream. I think it goes without saying, it was an absolute success. And because my mid 20’s mind is always on fun autopilot, I decided to add a little razzle-dazzle to my ice cream by adding my favorite spirit, VODKA! This recipe is super easy, can be made ahead of time, and tastes just as good, if not better than store-bought. Plus tell your all your friends you made ice cream from scratch and they will for sure think you’re a total boss in the kitchen!
You don’t have to be a scientist to know that alcohol alone does not freeze well. The trick to boozy ice cream is adding the right amount of alcohol so that it still freezes yet has a pleasant hint of spirits. I would not recommend more than 3-4 Tbsps.of alcohol and even I tend to stay around 3Tbsps. Use 80 proof alcohol or higher. Shy away from using wine or beer but Vodka, Tequila, and all your other favorites should make the cut. A bonus of adding alcohol is the added creaminess. Unfortunately, it also melts a little quicker than non-alcoholic ice cream so scoop up and serve straight from the freezer.
For this recipe, I used a crispy cookie that would keep its form when wet and wouldn’t turn to mush in the ice cream batter. Cookies and brownies are fine but I would be cautious when using moist cakes or slices of bread. My go-to cookies are Oreo’s, Chips Ahoy’s, or Trader Joes’s Hot Cocoa Dunkers. Pretty much, stick to add-ins that can be chopped and not turn to a pile of crumbs. I had fun experimenting with different liquors and ice cream add-ins. Caramel goes well with bourbon, vodka goes well with pretty much anything ( if you ask me).
Just have fun, invite a few friends over, and drinks up… I mean scoops up!
Ingredients
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Main Ingredients
Instructions
- Using an electric mixer on high speed, whip heavy whipping cream until stiff peaks form.
- In a medium bowl, stir condensed milk, 2 tbsps. of alcohol, and vanilla extract. Gently fold mixture into the whipped cream.
- Place chopped cookies in a small bowl. Drizzle 1 tbsp of alcohol on the chopped cookies and stir. Gently fold the alcohol drizzled chopped cookies into the whipped cream mixture.
- Scoop some of the whipped cream mixture into a freezer-safe container, just enough to cover the bottom of the container. Drizzle with caramel, then swirl with a butter knife. Repeat. Continue to create layers until the remainder of the mixture is in the freezer-safe container.
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Smooth with spatula. Drizzle with caramel, top with any extra chopped cookies.
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Cover and freeze for 6 hours or longer.
Notes
Essential Tools: 1 large mixing bowl 1 medium mixing bowl 1 small bowl electric hand mixer or stand Mixer 1 Tbsp. measuring spoon 1 cup measuring cup spatula knife freezer-safe container with lid or loaf pan lined with parchment paper
I can’t wait to try this.
I have a friend who also used your recipe and LOVED it.
Yay!! So glad to hear! Can’t wait to hear what cookies you added!