Drambuie Ice Cream (No-Churn)
This Drambuie ice cream will liven up any dinner party when it’s served with dessert! And this is strictly for adults only…
When good friends come around, are you prone to bringing out a few liqueurs to finish off the meal – just for a “wee tipple”, as we’d say in Scotland? The French refer to them as digestifs, to satisfy the stomach at the end of a good, hearty dinner.
Over the years, however, friends are no longer opting for liqueurs as much – which is a real shame, as we have accumulated a few interesting gifted liqueur bottles; some well known, others waiting to be discovered. Curiously left abandoned, they remain concealed in their glamorous boxes as we boil the kettle and fill the teapot instead with herbal infusions, as guests often prefer picking out sachets of “Après-Repas” or quite simply, “Digestion“.
Scottish Drambuie Liqueur
It took a couple of French-Scottish guests for me to open one of our fascinating Scottish liqueurs recently – before they came! I wasn’t hitting the bottle, just testing it since Drambuie 40% liqueur is made not just with Scottish Whisky, but honey, herbs and spices. Immediately it called out for a dessert with it – so with an Old Alliance dinner theme with a Scottish-French menu, I found the perfect Drambuie ice cream recipe by Christopher Trotter in Scottish Cookery. What’s more, there’s no need for an ice cream maker.
How to make Drambuie Ice Cream
As I looked at the ingredients, 3 tablespoons of this nectar seemed too small a quantity for me, as I tested the gorgeous creamy mix before freezing. Believe me, after tasting the ice cream, every one of us at the table confirmed that this was the equivalent of a wee tipple in a glass. Just adding one tablespoon was one too much. So, even if I’ve very slightly adapted the recipe to reduce the sugar (since the liqueur is already very sweet), believe me that 3 tablespoons is just right to appreciate the flavours. I served this Drambuie Ice Cream with a Tarte Tatin, often cited in Scottish recipe books as an Auld Alliance Apple Tart. Otherwise it’s also a real treat served as a small dollop with Teatime in Paris’s Double Chocolate Tart.
If you can’t find Drambuie – although not the same flavours – use Grand Marnier with its wonderful hints of orange; or Calvados for that touch of apple, depending on your dessert.
And if you really want to splash out on an adult dessert with Whisky, then serve with my Chocolate-Whisky macarons. Just don’t blame me if you have an early start next morning!
The recipe looks so simple to make. Thank you very much for sharing!! And the chocolate tart in the photo is also yummy
It is beautifully simple – hope you’ve enjoyed making it, along with the chocolate tart…
That looks good quality of chocolate in the tart – bet it’s top with that ice cream.
Thanks for a great post Jill
Thanks, Tonio. The chocolate I use is always great quality – it really makes all the difference. For this tart, used 70% cacao solids and mixed it with some milk chocolate. The ice cream just adds that huge wham!
The ice-cream looks very delicious.
I hope you will like my recipe board on Pinterest:
https://in.pinterest.com/mirandapresence/fusion-flavour/
Hi Jill,
It sounds like a delicious ice cream, well worth a try.
Thanks Chef. I love this – as I’m not a liqueur fan this is a great way to enjoy it!
I have Drambuie lurking somewhere in the drinks cupboard among my liqueur collection gathered over time. I need to do something with it. Thanks for the idea Jill.
Well I’m so glad to help, Thomasina!
I love serving digestifs after a meal – it is so civilized and it really does help aid digestion! I also love serving dessert! 😉 I have very sentimental and romantic memories of Drambuie form my freshman year in college, and I really look forward to making your ice cream. I am also going to make a few other variations… Oh, how my waistline will increase!
Hehe – thanks David, I should have said that it’s also more of a male thing, I think. Also glad this Drambuie recipe has evoked some lovely memories.
Thanks for reposting this. I never made the ice cream and this is a great reminder! Just bought some Drambuie before the holidays! Happy New Year, my friend!
Thanks so much, David. Happy New Year to you, too. Cheers to the best of health and happiness for 2018! And glad it’s on your recipe list. Always a pleasure!
Looks heavenly, Jill! I want to come to your house for dessert 🙂
You are most welcome Liz. Please come on over!
I’m seriously drunk from just reading about this delish dessert you created at the drop of a wee tipple..
And any ice cream that does not require churning is a dream come true…if I’m still standing that is.
Bravo!
Sounds like you need some herbal infusions then, Carol! Thanks x
would you mind doing the measures in American measures??? ie cups, Tbsp, tsp etc
that would be very helpful…..& garner you more American readers!!!
Hi Kay,
I understand that some American readers may be disappointed not to see measurements in cups. I’m not forgetting you! But, in my experience, cups are not an accurate enough measurement (i.e. volume) to enable you to make macarons, patisserie etc. consistently well.
I recommend all readers measure in weight (i.e. grammes I use as we do in Europe) and buy digital scales to ensure that your measuring is as precise as it needs to be for many recipes. Digital scales is a great investment in your kitchen – and not expensive! And with a flip of a button, you can switch from ounces to grammes and we’re all speaking the same language.
And for what it’s worth, I don’t confuse by adding litres or millilitres for liquids, as they measure out the same as in grammes. In this recipe above there are references to tablespoons (tbsp) and 100g is equivalent to 3.5 oz. It’s just when translating grammes to ounces it can become untidy with 3 3/4 or 2 1/4 etc.
I think this calls for a blog post on the subject! Thanks for bringing this up, Kay and for popping in. I do hope you’ll try the recipes after this explanation.
This is so funny as just yesterday we took a bottle of Drambuie down to a couple of neighbors (older ladies) for a “wee tipple”! This ice cream would be wonderful, I know it already! I wonder what it’d be like if I did put it in the ice cream maker?
Adding this to my list of “must make” recipes! You’ve done it again, Jill! 🙂
Lucky neighbours you have, Christina! Let me know if you do try it out in an ice cream maker but don’t think it would need it since this method is specifically without it. Up to you!