Name: Quick Chocolate and Whiskey Ice Cream
Prep time: 15 min
Total time: 15 min
Ingredients: 14 oz High Fat Sour Cream; 4 tablespoons Raw Honey; 6 talespoons Cocoa Powder; 2 tablespoons Fine Whiskey

Table of Contents

Chocolate and Whiskey Ice Cream

Speed - 96%

Simplicity - 98%

Tastiness - 100%

98%

Great!

Soft and delicious, this Quick Chocolate and Whiskey Ice Cream is worth every minute you spend preparing it.

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Quick Chocolate and Whiskey Ice Cream

With only 4 ingredients you will get the best ice cream ever.

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Prep Time 15

Total Time 15

Servings: 6 people

Course: Dessert

Ingredients Method

Ingredients

14 oz High Fat Sour Cream
4 tablespoons Raw Honey
6 talespoons Cocoa Powder
2 tablespoons Fine Whiskey

Method

Mix the sour cream until fluffy.
Add the honey and the cocoa and mix again.
Stir in the whiskey.
Run through an ice cream maker and serve.

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Well, what do you think about a 4 ingredients ice cream that is ready in 15 minutes? Isn’t it true that you don’t feel like buying it from the store anymore?

Today I will tell you a recipe which is perfect both for fine gentlemen and exquisite ladies and in fact for anyone who likes chocolate ice cream. It is quick and healthy and it has that “wow” touch due to the whiskey I used. Keep away from children though!

I feel like this ice cream will remain among my favorite desserts and since it is so easy to prepare, I believe I will make it over and over again. And when you will feel the soft touch, I can assure you will want to repeat the experience.

So, here are the 4 ingredients you will need: high-fat sour cream, cocoa powder, raw honey and whiskey. You can tell right from the beginning that it isn’t going to be a complicated recipe.

Chocolate and whiskey ice cream ingredients

I strongly advise you to use high-fat sour cream. And by “high-fat” I mean at least 30% fat. Your ice cream will get a silky texture and no ice particles because this sour cream doesn’t contain any water.

Use a spoon of a fork to mix the sour cream until it is fluffy.

Add the cocoa and mix well again. If you want a stronger dark chocolate taste, add another tablespoon of cocoa. It is better to sift the powder so you won’t get a lumpy ice cream. Do this directly in the mixing bowl so you will have less dishes to clean.

Add the raw honey and stir well.

I always prefer using crystallized honey because it is a guarantee for its quality. The beekeepers take the honey out of the hive where it is very warm. When it gets in contact with a colder atmosphere, honey begins to crystallize. Depending on the fructose content, some types of honey become solid faster than others. This bee nectar contains both fructose and glucose, in various proportions.

In the end, add the precious whiskey and stir again.

Place the bowl in the fridge and keep it there for a while before running it through an ice cream maker. Just follow the manufacturer’s instructions. In case you don’t have an ice cream maker, make sure to stir every 30 minutes until the ice cream freezes.