Whiskey Ice Cream with Whiskey Caramel Sauce

Whiskey Icecream


  • 2 cans coconut cream
  • 1/2 cup maple syrup
  • 1/4 tsp salt
  • 2 tb cornflour
  • 3 tb vanilla (use extract or paste)
  • 3 tb whiskey


Whisk the cornflour into a little of the cream until smooth. Put the rest of the cream into a pan with the syrup and salt and heat until dissolved, then add the flour mixture and slowly bring to a gentle boil (stirring to prevent burning) – and cook till thickening. (About 6-8mins till it can coat the back of a spoon).

Remove from heat and stir in vanilla and whiskey, then chill in the fridge till cold. Churn in an ice cream maker and freeze (cover top with baking paper to prevent ice crystals forming).

Whiskey Caramel Sauce


  • 1/4 – 1/3 cup coconut sugar
  • 1/2 cup coconut cream & 2tb extra
  • 2 tsp vanilla paste/extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tb whiskey


Put sugar and cream in a pan and heat on medium until dissolved, simmer about 5 mins.

Stir in vanilla and salt, remove from heat, add baking soda, then stir in whiskey. Stir in the extra 2tb cream, then leave to cool. Serve warm or cold! Store in fridge.

*the whiskey helps prevent the ice cream from setting too hard in the freezer so it retains a better texture!

Delicious on its own or paired with desserts such as warm choc brownies! Or scooped on top of Chilli Hot Chocolate or other drinks!

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