Step #1 – Pour vanilla ice cream into a blender.
Step #2 – Pour whiskey into blender.
Step #3 – Blend ice cream and whiskey.
Step #4 – Refreeze ice cream.
The amount of whiskey is up to you. I went with the three-pour method. I tipped in a sturdy pour. Blended. Tasted. Not bad. Tipped in a second sturdy pour. Blended. Tasted. Better but could use just a tad more. Tipped a third time. Oops. Little more than I had planned. Ah, well.
From the happy puckers and empty bowls of my tasters, I think it turned out probably half a tip too much for them and just right for me.
Instead, chocolate whiskey sauce (recipe on this page) seemed to work better as a topping. And the good news is, when the whiskey ice cream ran out – and it did, quickly – we could just eat the chocolate sauce with a spoon.
For the whiskey in both ice cream and chocolate sauce, I used Four Roses, the basic yellow-topped one. It was just right on sweetness and cheapness.
I could also imagine a variation of this like a root beer float, except with Jack and Coke as the soda and Jack Daniel’s as the whiskey in the ice cream.
The sweet summertime taste of whiskey.