Rich, creamy and so decadent. Bourbon and cashews make this ice cream over the top creamy while the vanilla beans shine; Vegan Bourbon Vanilla Bean Ice Cream.
Ice cream.
So many interpretations have given us opportunities to make it with a variety of ingredients. Not just the traditional dairy and eggs but with nondairy milks, bananas, and whole nuts made with or without a machine.
Ice cream’s versatility has given everyone an option to fit their dietary lifestyle, so we can all enjoy sublime deliciousness of the frozen treat.
After making these Bourbon Vanilla Bean Shortbread Cookies, I knew I had to make an ice cream interpretation and since Vegan Bourbon Vanilla Bean Ice Cream had been in my mind, I got to work! The whole vanilla bean, pod and beans, is included this cashew milk based ice cream, with additional vanilla paste and extract to boost vanilla notes. The bourbon? Well, you know it’s a favorite libation because it pairs so well with fruit base desserts, drinks, and savory food.
This coconut and cashew milk based ice cream is slow churned for the most creamy mouth feel.
All the reason I take time and have invested in the equipment to churn ice cream. Churning accomplishes several things. First, it reduces the size of the ice crystals by freezing the base fast, creating tiny ice crystals for a silky smooth mouth-feel. It also incorporates air, making it light and extra creamy.
Although there are several options for no-churn, and I’ve tried a few, I’ve not been able to recreate the churn texture I’m after. I’ve been working on this process, and more experiments are in the works. I hope to create one that I’m happy with, and as soon as I do, you know I’ll be sharing it here.
Until then, if you have an ice cream maker, pull it out of the back of the cabinet or dig it out of storage. Take time to age and churn your ice cream. If you’ve not yet made that investment but want to churn your own ice cream at home, ask a friend or family member if you can borrow theirs.
I use the Kitchen Aid attachment for all my churns but borrowed a Cuisinart for years before the Kitchen Aid. Both are solid machines.
To inspire your ice cream making-goals, a bunch of bloggers got together and shared their most delicious and crave worthy ice cream recipes. Find the links below and get into ice cream making mode this Summer!
More Egg and Dairy Free Ice Cream Recipes to Love!
- Dark Chocolate Cocoa Nib Ice Cream – vegan
- Strawberry Chocolate Chip Nice Cream – vegan
- Bourbon Soaked Cherry Vanilla Bean Ice Cream – vegan
- Mexican Chocolate Almond Nice Cream Bowls – vegan
Vegan Bourbon Vanilla Bean Ice Cream
Ingredients
- 1 C Raw Cashews soaked in very hot water for 10 minutes or soaked in room temperature water overnight, rinsed and drained, 122g
- 1 3/4 C Full Fat Coconut Milk 386g, 1 Can
- 1 Whole Vanilla Bean Pod cut in 1/2
- 1 Tbs Vanilla Extract
- 1 tsp Vanilla Bean Paste or more extract
- 3 Tbs Maple Syrup
- 3 Tbs Bourbon Whiskey
- 1/4 C Water 59g
- 1/3 C Light Brown Sugar packed, 58g
- 1/4 tsp Sea Salt
- *See note on commercial Ice Cream Cones
Instructions
- Place the ice cream maker freezer container in the freezer 24 hours prior to making the ice cream.
- Into a high-speed blender (I use VitaMix), add the cashews, coconut milk, whole vanilla pod + all it's beans, drained cashews, extract, paste, maple syrup, bourbon, water, brown sugar, and sea salt. Blend on medium-high speed for 30 seconds. Scrape down container. Blend again until silky smooth, about 30 seconds. It will get steamy - this is okay. Pour base mixture into a lidded container and store in refrigerator for at least 8 hours. It needs to be good and cold before churning.
Line a loaf pan with parchment paper and place in freezer just before churning. Churn the base according to manufactures directions (mine takes about 22 minutes).
- Spoon the ice cream into the loaf pan. It can be served at this time as soft serve, but for a firmer ice cream, press on. Place parchment directly on top of the ice cream and then place it in a plastic storage bag (I use an old bread bag). This will help prevent ice crystal formation. Allow to rest over night for a firmer ice cream.
The ice cream is ready when it's the desired consistency. Be sure to let it set for about 15 minutes at room temperature before scooping. Store covered in the freezer for up to a week.
Recipe Notes
I recommend Let's Do Organic ice cream cones. They are vegan and do not include dreaded unsustainable palm oil in the ingredients like so many prepackaged foods do.
Adapted from my Bourbon Soaked Cherry Vanilla Bean Ice Cream
S’mores Ice Cream via A Cookie Named Desire
Coffee Chocolate Ripple Ice Cream via An Italian in my Kitchen
Unicorn Ice Cream via The Tip Toe Fairy
Tahini Ice Cream with Chocolate Chip Cookies via The Floating Kitchen
No Churn Honey Nut Ice Cream via Honey and Birch
Vegan Peanut Butter Chocolate Praline Crunch Ice Cream via Heart of a Baker
Peanut Butter Lovers Ice Cream via Cookie Dough and Oven Mitt
Cotton Candy Ice Cream via Homemade Hooplah
Mint Mojito Coffee Ice Cream via The Little Epicurean
Strawberry Banana Ice Cream via The Bitter Side of Sweet
Peanut Butter Ice Cream via Pretty Simple Sweet
Vanilla Rainbow Ice Cream via Go Go Go Gourmet
Lychee and Cherry Swirl Ice Cream via My Food Story
Brigadeiro Ice Cream via Olivia’s Cuisine
Salted Pretzel Ice Cream with Chocolate and Peanut Butter via Cake Over Steak
Many Thanks to Our Sponsors:
Rodelle Vanilla, Cuisinart, Zeroll, and Tovolo
*Disclosure: I received complementary product from Rodelle to use in this recipe. All opinions are my own.
* * * The Giveaway Has Ended * * *
Congratulations to Angie W. !!
The giveaway prize included an ice cream maker from Cuisinart, an ice cream scoop from Zeroll, vanilla from Rodelle, containers, popscicle molds, a scoop from Tovolo, and Sweet Cream and Sugar Cones cookbook!
Tonya says
July 3, 2018 at 3:06 pmHI Traci,
I saw that you mentioned Kitchen Aid and a Cuisinart for the ice cream machines and wasn’t sure if you have a preference? I know the Kitchen Aid churn is an attachment and the Cuisinart is a stand-alone -though even with the latter there are several versions. Does one have better texture or ease of use? Guidance please before I purchase another expensive kitchen machine. I currently own a Kitchen Aid and have used it twice. In two years. Depending on your response, perhaps this recipe will get it off my shelf! And I hope these 2 companies send financial appreciation of your endorsements…
Traci says
July 3, 2018 at 3:26 pmHi Tonya! Thank you for your note, and kind words. I only recommend products that I love, trust and use in my kitchen. Both machines are solid machines that deliver excellent homemade ice cream. I can recommend both because the Cuisinart was borrowed for years from my neighbor before I was gifted the KA attachment. Now the KA attachment is the only one I use and have used for two years now. They both are easy to use. If you already have the KA, I’d go with that. Otherwise, perhaps give Amazon reviews a once over to see what others have to say, then consider what’s best for you. I hope this helps, Tonya! And may you enjoy this (my favorite on the blog) scrumptious ice cream!
cindy says
March 29, 2019 at 11:50 pmi have a KA but everytime i try to make vegan ice cream the mix freezes on the walls of the bowl and the paddle stops spinning – it’s so annoying. it doesn’t happen with milk based ice cream only with vegan recipes. the paddle fit really tight so even a small amount of freezing on the walls of the bowl make it stop spinning, then i’m suck – i can’t get it out and can’t churn it either. any suggestions would be greatly appreciated as i otherwise love the KA for non-vegan ice cream
Traci says
March 30, 2019 at 8:30 amHi Cindy! Thank you for your note. So sorry to hear you’re having trouble with vegan ice cream. Here’s what I’m thinking… there’s not enough fat and/or sugar in the recipe for it to freeze appropriately. So instead of freezing slowly, as fat and sugar play a critical role in this, the custard freezes too quick – like water would freeze faster if you poured it into the KA freezer bowl. Did you try this recipe?
Nate @ Creamish says
February 21, 2018 at 1:04 pmSuch a delicious looking ice cream! Bourbon combined with vanilla bean is a nice combination. I just wondered can you taste the coconut in this ice cream or do the other flavours overpower it?
Traci says
February 21, 2018 at 1:51 pmHi Nate! Thank you for your note. I’m unable to detect it as are the people that have tried it. The vanilla and bourbon really shine here! I hope you enjoy the recipe!
Nate @ Creamish says
February 21, 2018 at 1:53 pmThat’s what I was hoping for, thanks for the quick reply :)
Jenny says
November 22, 2017 at 9:38 amSo, if one doesn’t havve an ice cream maker to churn it…will it just be a hard cube and not work?
Traci says
November 22, 2017 at 11:17 amHi Jenny… I’m assuming it would be. If you want to give it a go, but instead put it in the freezer and whisk it really good every 15-20 minutes for a few hours, this may work. I’ve tried it once with another recipe and have read blogs where this is done. I just didn’t care for the mouthfeel… there were too many ice crystals. I’ve not tried to formulate a new recipe since. Here’s a round up of some recipes that are vegan – no churn: https://jessicainthekitchen.com/no-churn-vegan-ice-cream-recipes/ And Minimalist Baker has a recipe too: https://minimalistbaker.com/no-churn-vegan-chocolate-ice-cream/ I hope this helps!
Vanessa says
April 23, 2017 at 12:12 amReally great post, I definitely adore this site, keep on it.
Bethany says
September 12, 2016 at 2:02 pmCan’t wait to make this! I’m planning to prep the ingredients tonight, and make the ice cream tomorrow. Just a quick question. I’ve never encountered a vanilla recipe that included the bean pod. This recipe has me blending the split pod with the rest of the ingredients. Am I reading the recipe right?
Thanks!
Traci says
September 12, 2016 at 3:29 pmHi Bethany! Oh how fun! Yup, you read right. There’s SO much flavor packed in that pod. I do the same in my No-EggNog recipe here: http://vanillaandbean.com/vegan-nog-smoothie/ The vanilla shines! :D
Bethany says
September 14, 2016 at 2:23 pmOh WOW! Hands down the best vegan ice cream I’ve ever had! Thank you!! (Sadly, my iPhone won’t allow me to hi light all five stars on the recipe review – but seriously, this recipe is gold!)
Eden Passante says
August 17, 2016 at 6:26 pmWhat an awesome idea! All the best things!
Shawn says
July 20, 2016 at 10:31 pmHi Traci,
Would you be open to doing any other recipes that utilize other varieties of vanilla beans?
Traci says
August 17, 2016 at 7:45 amHi Shawn! What varieties of vanilla beans do you have in mind?
Shawn says
August 17, 2016 at 11:19 amHi Traci,
Well the the Tahitian vanilla bean from Tahiti is always a beautiful bean to play with. Maybe it is nice to compare the PNG Tahitian vs the French Polynesian. All and all I am more than happy to send you sample of all varieties (we carry French Tahitian from award wining producers, PNG Tahitian, bourbon Madagascar, bourbon Ugandan, and bourbon Indonesia
Celeste | The Whole Serving says
July 18, 2016 at 3:33 pmI am looking forward to making this very soon. I have tried several vegan ice creams using coconut cream, it’s good but I want to try something without coconut. This looks absolutely delicious.
Traci says
August 17, 2016 at 7:46 amThank you Celeste! I hope you enjoy it!
Shumaila says
July 6, 2016 at 12:24 pmThat looks so creamy, and vegan you say! Wow! Love it Traci!
Daela M. says
July 3, 2016 at 1:42 pmThank you so much, you have NAILED vegan ice cream. I have made three batches of vegan ice cream this summer using different recipes…and then I finally stumbled upon this. It was different from other recipes I’ve tried in that it includes soaked cashews, which I think are what really took this to the next level. It is creamier than those made with just coconut milk, and plus the vanilla bean and alcohol flavor is ACE! I will definitely be using this recipe without the flavorings as a base for future ice cream endeavors. Peace.
Traci says
July 6, 2016 at 6:40 amHooray! No doubt, the cashews do it, hands down! Alcohol also minimizes ice crystal formation, so if you can squeeze in at least a Tbs of it whether in your extract or simply vodka, do it! It makes a difference! If you liked this one, you’ll enjoy my Bourbon Soaked Cherry Vanilla Bean Ice Cream – It’s sooo good! xo Thank you for your note Daela! :D
Daela M says
July 13, 2016 at 4:37 pmSweet, I didn’t know that about the addition of alcohol! That advice will definitely come in handy, I think!
Traci says
July 14, 2016 at 9:43 amEven if it’s a small amount, as to not flavor the ice cream. Try adding 1 Tbs of vodka to your next batch!
Kathleen | Hapa Nom Nom says
June 30, 2016 at 4:58 pmTraci, this is stunning! After looking at your gorgeous pictures and reading the recipe, I can’t believe I’ve never had vegan ice cream! I’ve had dishes that use cashews to create a cream base, and it’s really wonderful! I never thought to try them in ice cream! And of course I’m a fan of the bourbon ;)
Emily says
June 28, 2016 at 7:30 pmOh Traci, I’ll bet this is so good with that splash of bourbon! I just love that one close-up photo- shows off that creamy texture so well! Ice cream is my most dreaded thing to photograph so I always admire those who do it well. You rocked the house. :)
Traci says
June 29, 2016 at 8:11 amHeey Emily! Thank you so much! This was a looong process. I put that ice cream back in the freezer several times before moving forward. It’s not easy to photograph and getting it to just the right consistency when shooting is no joke! :D
Jackie @ supermancooks says
June 28, 2016 at 2:26 pmThis looks DIVINE Traci! I have used cashew cream to make soups, but never sweets! That combined with coconut milk sounds incredible! I must try this. Brilliant.
Traci says
June 28, 2016 at 3:09 pmThank you, Jackie! So you know what it does to soup… wait till you see what it does to ice cream! ;D
Carrie says
June 28, 2016 at 10:52 amThis recipe looks divine, but I’m cooking for someone with serious nut allergies. Can I omit the cashews or substitute something else?
Traci says
June 28, 2016 at 11:01 amHi Carrie! Thank you for your note. There’s no substitute for the cashews in this recipe as that’s where so much of the creamy factor comes from. BUT take a look at Sarah’s recipe It’s different, but not made with cashews. You could easily squeeze a few Tbs of bourbon in there! I hope this helps. :D
Denise | Sweet Peas & Saffron says
June 27, 2016 at 11:44 amOh my goodness, sign me up for a big bowl of this ice cream! You had me at bourbon ;) I’d never in a million years guess it’s vegan!
Traci says
June 27, 2016 at 12:25 pmOMGeeee sooo good Denise! The adults can hoard this batch! :D
Aysegul says
June 25, 2016 at 12:45 pmI have been meaning to try cashew based ice cream for some time now. With this bourbon ice cream you inspired me, once again. Always, this looks amazing.
Giving it a try this week.
PS: I wish it wasn’t as hard as it is to take photos of ice cream.
PS2: I am not a big fan. :p
Traci says
June 26, 2016 at 3:34 pmIt’s time Aysegul! Do It! It IS hard to take photos of ice cream… but you’ll work your magic! I can’t wait to see ! :D
Jessica @ Jessica in the Kitchen says
June 25, 2016 at 11:00 amTraci this ice cream looks phenomenal! Honestly, I never knew a vanilla bean made such a difference in ice cream until I tried it myself. I love the use of bourbon and of course that it’s vegan!! This is such an awesome giveaway too!
Traci says
June 26, 2016 at 3:30 pmThank you, Jessica! It’s amazing how much difference it makes… the whole pod is pretty spectacular!
Marissa says
June 24, 2016 at 2:19 pmThis looks like creamy, sweet, boozy perfection, Traci! I’ve used cashew cream in soups, but never considered it for ice cream. What a wonderful idea!
Traci says
June 26, 2016 at 3:33 pmIf you love it in soups, Marissa, you’re going to love it in ice cream! I hope you enjoy it!
Bethany @ Athletic Avocado says
June 23, 2016 at 6:14 pmErgggg I’m so mad that my ice cream machine broke! This vanila bourbon combo sounds incredible! Drooollling!
Traci says
June 24, 2016 at 1:04 pmDang it Bethany! The worst! I hope you can find one to borrow or perhaps a new one is in your future! :D
Angelique Ellis says
June 23, 2016 at 5:38 pmBonjour Traci,
As someone who is fairly new to trying to go vegan/vegetarian, in an effort to try to improve or minimize the effects of living with multiple sclerosis, your recipes are drool-worthy! I came in on the Matcha Chia Pudding recipe (YUM-MO and Merci Beaucoup!!!), and I have remained (and salivated) ever since with reading each additional recipe.This latest recipe…OMGoodness!!!! I can hardly wait to make it, relax and totally indulge myself. Can I get a woosah?!
Traci says
June 24, 2016 at 1:02 pmThank you so much Angelique. So happy you’re enjoying the blog. I hope you’re able to find recipes that help you feel good! Although there are indulgent recipes here.. I strive for balance here and in my life. Thank you for sharing and I’m so happy you’re lovin that matcha chia pudding. It’s so dreamy! :D
Sarah @ Snixy Kitchen says
June 22, 2016 at 10:30 pmI’ve never made a cashew-based ice cream before, but I’ve had Alanna’s cashew-based popsicles and they’re to die for. I’ve been wanting to try it as a base for ice cream! They are so super creamy and thick that I bet it’s killer in this ice cream!
Traci says
June 23, 2016 at 5:00 amWhatttt? I’ve not seen Alanna’s popsicles you speak of. I must have them! You’ll love a cashew base, Sarah! :D
Mary Ann | The Beach House Kitchen says
June 22, 2016 at 7:31 pmOh my goodness Traci! I would not have expected anything less from you! This ice cream is seriously droolworthy! Tom is TOTALLY all over that last shot!! Thanks so much for sharing! I can’t wait to give this one a try!
Traci says
June 23, 2016 at 4:59 amLOL! I knew you and Tom would appreciate this Mary Ann! LOL! You two are going to love this! xo
Kevin | Keviniscooking says
June 22, 2016 at 11:27 amTraci, you’re killing me with this one. It’s 92° and 11:22 am here in San Diego…. send some South! I agree that it is difficult, but not impossible to get that churned texture from non-churn recipes. I work on it, too and also believe it ben too allow to thaw for a bit before scooping. Creamier. This looks outstanding. Do you use Thai Kitchen coconut milk? I find that has the best fat content…
Traci says
June 23, 2016 at 4:58 amThat’s too damn hot Kevin! You need some ice cream! Right, right… letting the ice cream sit at room temp for a good 15-20 minutes is essential. I’m working on it! I use Thai Kitchen because it does have a fantastic fat content… (I’ll note that in recipe). Thank you Kevin! :D
[email protected] says
June 22, 2016 at 10:34 amOh my! That final photo! Done. Donedonedone. Amazing! Love the flavors and the creativity! Thanks for sharing, Traci!!
Traci says
June 23, 2016 at 4:56 amHahahaa! Thanks Annie! xo
Amanda @ Cookie Named Desire says
June 21, 2016 at 1:58 pmThe flavor profile here is just divine. I wouldn’t expect anything less than perfection from you and you certainly delivered that! I am new to vegan ice cream and tried my first not too long ago and it was delicious, but I am really intereted in trying new version and yours with the cashew sounds divine. I must try it soon. Thank you so much for joining me this week!!
Traci says
June 22, 2016 at 10:33 amThank you, Amanda! :D And thank you for hosting ICW and pulling this all together for us! What fun! You’ll love the cashews in this.. it’s incredibly creamy!
Aimee says
June 21, 2016 at 10:21 amSo gorgeous! I’m yet to try adding cashews to my coconut milk ice cream. I need to give it a go soon :-)
Traci says
June 22, 2016 at 10:32 amYou’ll love it Aimee… ! xo
Cathy | whatshouldimakefor.com says
June 21, 2016 at 6:44 amLove the bourbon and maple syrup in this seriously creamy ice cream. Can only imagine how hard it was to wait for the ice cream to freeze before digging in. Added to my “must make” list this summer!
Traci says
June 22, 2016 at 10:30 amThank you Cathy… the caramel notes from the bourbon and maple are sublime… and the brown sugar! As you can see I had spoons in the freezer bowl, prior to putting it in the freezer… I could hardly wait! I hope you enjoy the recipe! :D
Kankana says
June 21, 2016 at 12:52 amI am not much into ice cream but every time I see a picture perfect shot of oozing ice cream, I get tempted :D
Traci says
June 22, 2016 at 10:26 amOh my Kankana… once you start making your own, it kinda sucks you in! :D
Beeta @ Mon Petit Four says
June 21, 2016 at 12:03 amWhat gorgeous ice cream! I recently discovered vegan ice cream made with cashew milk and couldn’t believe how wonderful it tasted. The taste and texture was just like traditional dairy-based ice cream. As soon as I get an ice cream maker, I will definitely be giving your recipe a go as it looks absolutely delectable <3 Also thanks for the cone suggestion, as I'm always avoiding scary ingredients like palm oil as well!
Traci says
June 22, 2016 at 10:29 amHooray for cashew ice cream, Beeta! It’s so good and no one can tell it’s made from cashews. Once I tell them, they have a shocked look on their face LOL! Now go get that ice cream maker, Beeta! You’ll be whippin up Gelato before we know it! Booo to unsustainable palm oil! xo
Geraldine | Green Valley Kitchen says
June 20, 2016 at 8:35 pmOhhh – so good – this is exactly what I need, Traci – it’s boiling hot and been a stressful day so a boozy cool delicious ice cream cone would be perfect! Cheers!
Traci says
June 22, 2016 at 10:26 amNo doubt you could use this right now Geraldine! xo
Sarah @ Making Thyme for Health says
June 20, 2016 at 1:56 pmThis has to be the creamiest ice cream EVER! I love that you put a little bourbon in there too…mmmhmm. ;)
And what an awesome giveaway! I have a Cuisinart Ice Cream Maker and I love it. Making your own ice cream sounds complicated but it’s actually not. Plus the results are soooo worth it. :)
Traci says
June 22, 2016 at 10:25 amIt’s the bourbon, in part that aids in the creamy… it’s over the top, Sarah! Making your own is so easy and the best part is you know the ingredients and can whip up the most creative flavors. I’ve never seen this combo in the store ; ) !
Cheyanne @ No Spoon Necessary says
June 20, 2016 at 11:41 amYou probably already know I am going to say I am seriously freaking out over this ice cream… because BOURBON! YES! Love this, Traci! An entire vanilla bean, cashews AND coconut milk up in here? OMG,. Seriously, I drool. SO MUCH DROOL! I don’t have an ice cream maker, because I’m kind of stubborn and just refuse to buy one, but I’m thinking this might be the inspiration I need to pull out the credit card and buy the dang attachment already. ;) LOVE this! Pinned! Cheers, friend! xoxo
Traci says
June 20, 2016 at 12:56 pmLoL, Chey! I know you’re a bourbon fan… but then all that vanilla too? I get it! You’ll love having an ice cream maker on hand.. just imagine the flavors you would create! :D Thank you for your pin! xo
Sarah | Well and Full says
June 20, 2016 at 10:59 amI’ve been loving all of these ice cream recipes around the interwebs lately!! This one definitely gives them all a run for their money, though ;) It looks absolutely amazing, Traci!! :D
Traci says
June 20, 2016 at 12:54 pmOh it’s so good right now with so much of the country in a heat wave! Thank you, Sarah!
Dini @ The Flavor Bender says
June 20, 2016 at 10:46 amSo inlove with this ice cream! My favourite ice cream is Vanilla – so adding Bourbon to it is just pure genius! :D I cannot WAIT to give it a go! I’m going crazy making frozen desserts in my kitchen too :D Definitely adding this to my roster!
Traci says
June 20, 2016 at 12:53 pmOooh mine too, Dini! It goes with everything. I’m thinking Cherry Pie :D I hope you love it !
Nora (A Clean Bake) says
June 20, 2016 at 9:16 amThanks for this great giveaway, Traci (and co)! I just entered!
Traci says
June 20, 2016 at 9:19 amHooray! Good Luck!
Medha says
June 20, 2016 at 9:07 amThis ice cream looks awesome! I love bourbon and vanilla together- and I neeeeed to get an ice cream maker stat! Also loving all the ways you infused the vanilla flavor into this ice cream- extract, paste, and the pod? Triple trouble :)
Traci says
June 20, 2016 at 9:18 amDO it Medha! It makes such a difference, really. LOL – triple trouble indeed! It’s my favorite ingredient! xo
Liz @ Floating Kitchen says
June 20, 2016 at 8:28 amOh my gosh, Traci! That last photo of the ice cream dunked straight into the bourbon glass. THAT is my jam right there. You slay me.
Traci says
June 20, 2016 at 8:39 amLOL!! We are bourbon sistahs, Liz! OMGeee this would be so good by the pool… and while I don’t have access to a pool, I can whip out the garden hose and turn the sprinkler on :D ! One can dream, right? xo
Janine says
June 20, 2016 at 5:59 amWow Tracy, this is absolutely amazing. These Pictures make me mouthwatering and I can’t stop starring. I never tried vanilla ice cream and I love the idea to add wiskey. Yeah! Hopefully I find the time to try it out. I only made my ACAI ice cream by myself and it turned out well. But I am a totally vanilla addict. This recipe is written for me. LOL. xoxo Janine
Traci says
June 20, 2016 at 8:03 amThank you, Janine. You sound like a bourbon fan too! Acai ice cream sounds quite nice… time to get taht ice cream maker out again.. you’ll love the vanilla notes in this recipe! It IS for you! xo