Bourbon Walnut Sorghum Molasses No-Churn Ice Cream
Rich and creamy no-churn ice cream featuring toasted walnuts, smooth bourbon, and ribbons of sorghum molasses. The bourbon adds warmth and depth while the sorghum syrup provides a distinctive molasses-like sweetness that pairs beautifully with the nutty crunch of toasted walnuts. Perfect for entertaining or as an indulgent dessert after a hearty meal. This easy homemade version requires no ice cream maker and develops incredible flavor overnight in the freezer.
Ingredients
Instructions
- 1
Toast walnuts in a skillet over medium heat or on a baking sheet in a 350 degree F oven for 6-8 minutes until fragrant
- 2
Once walnuts are cool enough to handle, roughly chop
- 3
In a large bowl, whisk together the condensed milk and bourbon
- 4
Stir in walnuts, reserving a small handful for garnish
- 5
In another bowl, beat cream to medium-soft peaks then fold into the bourbon mixture until thoroughly combined
- 6
Pour half the mixture into a loaf pan
- 7
Drizzle 2 Tbsp of the sorghum syrup over top and run a knife in a zigzag motion to create a swirl effect
- 8
Top with the remaining ice cream mixture and repeat the drizzling/swirling of the sorghum syrup
- 9
Cover and freeze until firm, preferably over night
Tips
Toast walnuts until just fragrant to avoid bitterness - they'll continue cooking slightly from residual heat.
Beat cream to medium-soft peaks only; overbeating will make the ice cream grainy.
Let freeze overnight for best texture and flavor development - the bourbon needs time to mellow.
Good to Know
Covered in freezer for up to 1 month. Let soften 5-10 minutes before scooping.
Best made 1 day ahead for optimal texture and flavor development.
Scoop into bowls and garnish with reserved chopped walnuts.
Common Mistakes
Don't overbeat the cream to avoid grainy texture.
Toast walnuts carefully to avoid burning and bitter flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, this is specifically a no-churn recipe that only requires mixing and freezing in a regular freezer.
How long does this ice cream keep?
Store covered in the freezer for up to 1 month. Let soften 5-10 minutes before scooping for best texture.
Can I substitute the bourbon with something non-alcoholic?
Yes, try vanilla extract (1-2 tsp) or bourbon flavoring, though you'll lose the complex depth that bourbon provides.