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Vanilla Ice cream with Bourbon-Salted Caramel Sauce

Scoop of ice cream with caramel drizzling from a spoon.

Making your own ice cream (especially boozy ice cream) is fun, but not everyone has an ice cream machine or enjoys the process. Sometimes time is not on our side either so we conjured up this little shortcut to add some ‘oomph’ to any dessert, minus the effort, or the ice cream machine for that matter.

Vanilla ice cream laced with bourbon salted-caramel is the perfect accompaniment to your favorite Thanksgiving pie. When your guests ask in amazement, “Did you make this?”, you simply smile and say, “Why yes, yes I did!” xoxo Kirsty

Close up shot of Vanilla Ice Cream with Bourbon Salted-Caramel and pecan


  • 8x8 freezer safe dish, freezer-safe glass or ceramic preferred

  • 1 pint of your favorite vanilla ice cream, softened at room temperature for 15 minutes

  • 1/2 cup of salted-caramel sauce (we used Ghirardelli’s Sea Salt Caramel)

  • 1-1/2 tablespoons of your favorite bourbon

  • Sugared pecans for decorating (optional), find our recipe here.

Prepare the caramel by adding the bourbon to your caramel sauce and stir well until blended.

When your ice cream is easily scoop-able, scoop out half the ice cream and cover the bottom layer of your dish. Drizzle 1/4 cup of the bourbon salted-caramel all over the ice cream, making sure it gets into all the nooks and crannies. Smooth the remaining ice cream on top of that. Finish with another drizzle of bourbon-caramel and a sprinkle of pecans, if using. Return to the freezer for at least 4 hours, or until ready to be enjoyed with your pie of choice.

Wide view of vanilla ice cream with caramel drizzle and sea salt.

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