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.
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.
Caramel Whiskey Ice Cream {No-Churn}
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
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
- 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.
- In a separate bowl, whisk together condensed milk, whiskey and vanilla. Fold into whipped cream.
- Pour the ice cream into a freezer container or loaf pan and cover with cling film. Let freeze for about 30 minutes.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Enjoy,
Tammy<3
Claudia Lamascolo says
Irresistible! looks GRAND!
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! 🙂
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
Shirley Wood says
Thank you for sharing with us at the Merry Monday party. We hope to see you again.
Zainab says
Oh my!! Coconut with whiskey?? I am loving the looks of this ice cream.
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
a spirit of simplicity says
oh my!! I wish I could join you on that porch. I will just have to make some of your ice cream for my porch.
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! 🙂
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.
Beth says
This is perfect because I don't have an ice cream maker! Love the flavors Catherine!