Skrewball Whisky Ice Cream

For a delightful dessert option that you can make with only 7 ingredients, try this delicious Skrewball Whisky ice cream.

Bursting with flavors of peanut butter and chocolate, this dessert can be enjoyed alone or on the side of your favorite cake or pie.

Why This Recipe Works

This recipe is a good one to have on hand because once you get the hang of making homemade ice cream, you can change up the ingredients to make it more compatible with your personal tastes.

It's also a great recipe because if like me, you've got a big sweet tooth, you are always on the lookout for healthier, unprocessed dessert options that don't come from the grocery store. This is a great way to satisfy your sweet cravings without all the processed chemicals and ingredients that can come from store-bought brands.

Ingredients

Skrewball Whisky:

While this recipe calls for Skrewball Whisky, you can use any brand of whisky you like. Even bourbon or rum is an excellent option for this recipe. It is, however, important to keep the alcohol content low to allow the mixture to solidify into ice cream. That's why Skrewball Whisky is used here. It's also because it is peanut butter-flavored whisky which helps boost the flavor of the ice cream.

Milk:

It's essential to go with high-fat content milk here, like whole milk. The higher the fat content, the creamer your Skrewball Whisky ice cream will turn out.

Tips

  • If you use more than 3 ounces of whisky, the mixture won't be able to solidify well. It also helps if you use lower-proof alcohol like peanut butter-flavored Skrewball Whisky.
  • Store your ice cream in an air-tight container in the back of your freezer so that it remains at a consistent temperature.

What to Serve With Skrewball Whisky Ice Cream

This delicious dessert can be used to make any dessert a la mode. Serve sour cream brownies, or peanut butter cheesecake with a side of your homemade Skrewball Whisky ice cream.

You can even create a build-your-own sundae bar using your Skrewball Whisky ice cream and some homemade toppings like raspberry jam, cranberry sauce, or fried apples.

FAQs

What if I don't like/ am allergic to peanut butter?

The base of this recipe, the cream, milk, vanilla, and sugar components, will remain the same. If you want to keep the whisky flavor, simply substitute Skrewball Whisky with an unflavored brand. Add more chocolate, or any flavor you want, in place of the peanut butter.

How long can Skrewball Whisky ice cream leftovers be stored?

Your homemade Skrewball Whisky ice cream will keep for up to 4 months in your freezer. It's best when stored in an airtight container at the back of your freezer as this helps to keep it at a consistent temperature.

Can I make this ice cream without the Skewball Whisky?

Whether you choose to add alcoholic components to this recipe or not, you can still create a creamy homemade ice cream treat. I would add a little extra peanut butter and chocolate sauce to the recipe to give the added flavor that the whisky would have provided.

More Desserts

If you've got a sweet tooth, as I do, then you will love these deliciously sweet recipes that you can serve as they are or a la mode!

Skrewball Whisky Ice Cream

For a deliciously sweet treat, try this Skrewball Whisky ice cream recipe.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: skrewball whisky ice cream, skrewball whisky ice cream recipe
Prep Time: 4 hours 10 minutes
Cook Time: 30 minutes
Total Time: 4 hours 40 minutes
Servings: 4 servings
Author: Corrie

Ingredients

  • 3 tablespoons creamy peanut butter
  • cup sugar
  • 1 tablespoon vanilla
  • 1 cup milk
  • 3 cups heavy cream
  • 2-3 ounces Skrewball Whisky
  • 2 tablespoons chocolate syrup

Instructions

  • In a large bowl, beat sugar, peanut butter, and vanilla until creamy using a hand mixer.
  • Slowly pour in milk and cream and beat on low speed with your hand mixer until everything is incorporated and the mixture is tan in color.
  • Cover and refrigerate the mixture for at least 4 hours, up to overnight.
  • Remove from the fridge, add the mixture to your ice cream maker, and process for 30 minutes.
  • You can put the ice cream into the freezer to cure and harden for a couple of hours or add your favorite toppings and serve it immediately.

Nutrition

Calories: 916kcal Carbohydrates: 51g Protein: 10g Fat: 73g Saturated Fat: 43g Polyunsaturated Fat: 4g Monounsaturated Fat: 20g Cholesterol: 209mg Sodium: 131mg Potassium: 357mg Fiber: 1g Sugar: 48g Vitamin A: 2723IU Vitamin C: 1mg Calcium: 201mg Iron: 1mg

Notes

  • If you use more than 3 ounces of whisky, the mixture won't be able to solidify well. It also helps if you use lower-proof alcohol like peanut butter-flavored Skrewball Whisky.
  • Store your ice cream in an air-tight container in the back of your freezer so that it remains at a consistent temperature.
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating