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Caramel Whiskey Ice Cream {No-Churn}

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We’re kicking ice cream up a notch with this no-churn style delight made with chilled coconut milk that is carefully blended with fresh cream, a spike of Tennessee Whiskey and spoonfuls of vegan caramel.

Living the Gourmet: Caramel Whiskey Ice Cream {No-Churn}

It’s time for the adults to come out and play.

On a clement summer night, the air is laced with something sweet and sticky.

The balmy breeze is tied up with the scent that still lingers from the day- wild flowers, barbecues, the air that summer brings- life.

I end my days the same way I begin them- outside on the back porch; staring out into the sky, absorbing the quiet, and either looking forward to, or reflecting back on the day’s events.

The candles are lit around us as we sit together indulging in a scoop of ice cream. Sometimes we talk, but more often we laugh as time quickly passes us by.

The sun has long set, the candles have nearly burnt out into puddles of wax, and our laughter has wafted into the quiet night.

We have finished off our ice cream, our tummies full, our minds still racing, and our hearts swelled with joy, love, and momentary freedom of life’s little worries.

I watch the faint, flickering light reflect in the eyes of those I am blessed to be sharing these cherished moments with.

If I could bottle time, I would make these summer nights mine forever.

Living the Gourmet: Caramel Whiskey Ice Cream {No-Churn}

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Caramel Whiskey Ice Cream {No-Churn}

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★★★★★

4.8 from 4 reviews
  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x

Ingredients

Units Scale

Ice Cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon icing sugar
  • 1 cup sweetened condensed milk
  • 1 tablespoon Tennessee Whiskey
  • 1 teaspoon vanilla
  • 1 cup coconut milk, chilled

Vegan Caramel:

  • 1/2 cup sugar
  • 2–3 tablespoons coconut milk

Instructions

  1. In a medium bowl that is chilled, whip cream and icing sugar until soft peaks form. Add the cream that forms on top of chilled coconut milk. Beat again until firm peaks form.
  2. In a separate bowl, whisk together condensed milk, whiskey and vanilla. Fold into whipped cream.
  3. Pour the ice cream into a freezer container or loaf pan and cover with cling film. Let freeze for about 30 minutes.
  4. In the meantime, prepare the vegan caramel. Heat sugar in a small saucepan over medium heat, until the sugar begins to melt down. Once the sugar has melted down and begins bubbling, add coconut milk and remove from heat. Gently whisk the caramel and transfer to a glass bowl to cool.
  5. After 30 minutes have passed, pull the ice cream out and add vegan caramel. Drop spoonfuls of caramel and carefully stir it through the ice cream. Return the ice cream to the freezer until ready to serve, about 4-6 hours or overnight.
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Living the Gourmet: Caramel Whiskey Ice Cream {No-Churn}

Enjoy,
Tammy<3

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Reader Interactions

Comments

  9. Big Daddy Dave says

    Tammy, Now this is our kind of adult dessert! Combining Tennessee whisky with ice cream and caramel is right up our alley… No churn is even better! Thanks and Take Care, Big Daddy Dave

    Reply

  10. Dottie Sauchelli-Balin says

    Hi Tammy and Catherine,
    Thank you for thinking about me and sending your prayers as well. Yes, it has been a really rough time the whole month of June. I was in the hospital. I have had a bad case of Cellulitis on my leg. It has been so painful and it really takes so long to heal. The only way I would get some relief was laying down in the bed. This didn’t help my Lupus and MS as it was stressing me out so much. I have a nurse that comes 2 times a week to check my leg and my vitals. Thank God for pain killers, I am at least able to get up without crying from the pain. The doctors can’t figure out where or how I got this problem. I have not been on FB and have not posted anything to my blog as it has been hard to sit at my PC. Hopefully I will be back to blogging on Friday… Hope all is well with you and your families and you had a wonderful July 4th. I am sorry that I have not been able to get back to you sooner and read all of your posts. This recipe sounds really yummy, a perfect summer treat. I will try to read the other posts, I miss reading and enjoying your recipes/posts.
    Blessings and love to all….Dottie x

    Reply

  13. Reeni says

    What sweet sentiments Tammy! The ice cream sounds so scrumptious! What a treat for a hot summer night. Your pictures are stunning too. Hope you are well and had a great holiday weekend! xoxo

    Reply

  15. Christina @ Christina's Cucina says

    You know Catherine, one of the things I love most about going to Italy, is having whisky ice cream and have I ever made it at home? Never! Why is that? I’m so silly not to have even considered it! This sounds fabulous and I’m now just dying to try it!

    Reply

  17. Amelia says

    Hi my Dear Catherine, love your whiskey ice cream, it look so delightful. It definitely smell very fragrant, great combo. Thanks for sharing your recipe.

    Have a lovely week ahead,regards. God bless.
    Amelia

    Reply

  19. tanna says

    Oh, those would be a heady mix if they could be bottled. Beautiful sentiments and times…

    And, Caramel. Whiskey. and Ice Cream. in one breath… OMG. I could sure go for that… and a lovely evening sitting with y’all. blessings and hugs ~ tanna

    Reply

  22. Amy M says

    I found you via the Favorite Things Thursday linkup. Bookmarking this recipe! Caramel and bourbon are 2 of my husband’s favorite things, so I know we’ll be trying this recipe.

    Reply

  23. JessicaJ says

    Oh my goodness, yes! This sounds like the perfect combination! My hubby is obsessed with bourbon, and he’s pretty fond of caramel too. Put them in homemade ice cream, and he’s going to go nuts! Definitely going to try this! 🙂

    Reply

  25. Liz says

    Ooh, any ice cream with caramel is A-OK with me! Such a lovely, elegant treat. I bet it tastes as fabulous as it looks! Thanks, Tammy! xo

    Reply

  28. April J Harris says

    Oh how I love no churn ice creams – and this one looks outstanding! Love the whisky and caramel combination, Catherine! I’m so glad I picked up a can of coconut milk at the store today 🙂 Pinned and tweeting – thank you so much for sharing with us at the Hearth and Soul hop xo

    ★★★★★

    Reply

  29. Shashi @ RunninSrilankan says

    Dear Catherine, that tablespoon of whisky must add so much depth of flavor to this ice cream – double thumbs up that it has condensed milk! Such a decadent dessert and no sharing with the kiddos – yayyyy! 🙂

    Reply

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