Skrewball Whiskey Ice Cream

Skrewball Whiskey Ice Cream combines the rich flavors of peanut butter and whiskey in a creamy, easy-to-make dessert. Ready in just a few hours, it's perfect for any occasion, from casual get-togethers to special celebrations.

Prep Time10

Freeze Time4

Total Time4 10

Course: Dessert

Cuisine: American

Keyword: Skrewball Whiskey Ice Cream Recipe

Servings:

Calories: 473kcal

Ingredients

14 ounces sweetened condensed milk
3 tablespoons Skrewball peanut butter-flavored whiskey
1 teaspoon vanilla extract
2 cups heavy whipping cream, very cold
½ cup creamy peanut butter

Instructions

In a large bowl, whisk together the sweetened condensed milk, Skrewball whiskey, and vanilla extract until smooth.
In a separate large, chillded mixing bowl, beat the heavy cream with a hand mixer on medium-high speed until stiff peaks form (about 3–4 minutes). Start on low speed and gradually increase to avoid splashing.
Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture in three additions, folding until no streaks remain. DO NOT stir as it will deflate the whipped cream.
Spread the mixture into a 4½ x 8½ inch loaf pan. Cover with plastic wrap and freeze for 1½–2 hours, until soft-set.
Microwave the peanut butter for 30–40 seconds until pourable. Remove the ice cream from the freezer and dollop about ⅔ of the peanut butter across the top. Swirl it in with a butter knife or skewer, working quickly to avoid hardening.
Add remaining peanut butter in spoonfuls and swirl for a decorative top.
Cover gently with plastic wrap and freeze for at least 2–2½ more hours, or overnight, until firm.

Notes

Chill your mixing bowl and beaters for 30 minutes before whipping cream.
Be patient and ensure your whipping cream forms stiff peaks. This step is crucial for the texture of your ice cream.
Fold gently to keep the ice cream light and airy.
If the final ice cream is too firm, let it sit at room temp for 5 minutes before scooping.

Nutrition