The holidays are fast approaching, and we all know what that means: candy canes, the smell of pine wafting through the house, Michael Buble on repeat (for days… LITERALLY), more baked goodness than your taste buds can handle… And if we’re being 120% honest with ourselves here, stress. I love the holidays, I really do, but something about the season just puts my need for EVERY. THING. to be perfect into overdrive, followed closely by my blood pressure.
And since I imagine I’m not the only one here that suffers from seasonal outbursts of intense need for perfection, today’s post is chugging on by with a one-way ticket to no-churn, boozy ice cream nirvana. BOOZY. ICE. CREAM. Of the apple cider and salted bourbon butterscotch variety.
Yes, I know it’s December. And no, it’s never too cold for ice cream.
Also, did I mention SALTED. BOURBON. BUTTERSCOTCH. SAUCE?
Apple Cider and Salted Bourbon Butterscotch Ice Cream
Super easy, no-churn need apple cider and salted bourbon butterscotch ice cream.
- Prep Time: 8 hours
- Total Time: 8 hours
- Yield: 3 pints 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the salted bourbon butterscotch:
- 2 oz butter
- 1/2 cup brown sugar
- 1 tbsp. dark corn syrup
- 1/4 cup heavy whipping cream
- 1/2 tsp. vanilla extract
- 2 tbsp. bourbon
- 1/4 tsp. sea salt flakes
For the apple cider ice cream:
- 1 apple, finely diced
- 1 tsp. granulated sugar
- 1 tsp. ground cinnamon
- 2 cups heavy whipping cream, cold
- 1 (14oz) can sweetened condensed milk, cold
- 1/3 cup apple juice
Instructions
- In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.
- In a small saucepan, combine your diced apple, granulated sugar, and 1/2 tsp. ground cinnamon. Cook over medium-low heat until tender.
- In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form. Add the sweetened condensed milk, apple juice, and 1/2 tsp. ground cinnamon, and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.
- In a loaf pan, alternate layers of ice cream, apple, and salted bourbon butterscotch sauce. Allow to freeze overnight (or for 7-8 hours at least).
Notes
Ice cream recipe adapted from Bigger Bolder Baking
Salted bourbon butterscotch adapted from David Lebovitz
Nutrition
- Serving Size: 1/2 cup
- Calories: 302
- Sugar: 33.5g
- Sodium: 95mg
- Fat: 16.1g
- Saturated Fat: 10.1g
- Carbohydrates: 35.9g
- Fiber: .6g
- Protein: 4.1g
- Cholesterol: 56mg
I really don’t have the right words to describe how delicious this ice cream looks. I am hoping for an ice cream maker for Christmas. If I do get one, this will be my first batch!
What a sweet thing to say John! 😀 I hope Santa brings you a nice, big, all-the-bells-and-whistles ice cream machine!
Your pictures are beautiful!
Awww thank you Anne! You made my day! 😀
This ice cream looks delicious and the pictures make my mouth water 🙂 Wonderful!!!
It’s a new favorite for us, for sure! 🙂
This is beautiful and I want to eat all of it!!!
If only ice cream mailed well, I’d send you a whole carton! 😀
OMG! This looks and sounds fabulous! Pinning for sure.
So glad you think so! Thanks for sharing! 🙂