Bourbon Vanilla Ice Cream

Course Dessert


  • 2 cups heavy cream
  • 1 can (14 oz.) sweetened condensed milk
  • 2 tbsp vanilla bean paste
  • 3 tbsp good quality Bourbon


  • Whip heavy cream in stand mixer with whisk attachment or whip with your hand mixer until stiff peaks form. I use my stand mixer on medium high speed for approx. 3-4 minutes.
  • While cream is whipping, in another mixing bowl add remaining three ingredients and whisk well to combine.
  • Slowly pour sweetened condensed milk mixture into whipped cream and gently fold to combine.
  • Pour mixture into mold or tray of choice, cover with Bonmat and freeze overnight for a minimum of 8 hours. This ice cream is very soft so only remove from freezer immediately before serving.  If molding in a shape, it will come out of the tray but will not come out without leaving a little ice cream behind.  It is gorgeous in the Flower Tray but also great to freeze in the loaf mold and scoop into individual scoops when ready to serve.
  • Enjoy with our Bourbon Peach Cobbler!