I read something about a bourbon milkshake a month or so ago, and thought, dang, that is awesome. I actually read an article about a Guinness milkshake (thank you, Alamo Drafthouse) back in spring in the Southwest Airlines in-flight magazine, and thought I’d like to try one of those, too (SEC Championship, anyone??).
Most of the Bourbon Milkshake recipes I searched for try and give you some homemade ice cream recipe. I’m not going to. I don’t have time to churn homemade ice cream in the winter, and this “Homemade Vanilla” ice cream from Blue Bell was awesome. Here’s my “recipe”:
1 pint Vanilla Ice Cream*
1 shot Bourbon (roughly, I didn’t really measure it)
Let the ice cream soften a bit. Put everything in the blender. Blend. Stir it around with a spoon. Blend some more. Put it in the freezer if it’s too soft. Enjoy.
If I had discovered these in college, I would probably be a lot fatter than I am today. I know it doesn’t look like much, but I actually only had half of this Saturday night, and the rest Sunday afternoon, which by the way, I think was even better after a night in the freezer. It was like soft serve Bourbon ice cream. Awesome-town, USA.
PS – these glasses have some type of decorative brown ring on the top. They were not rimmed with chocolate (although, now that you mention it???).
* My first attempt at a Bourbon Milkshake was about a month ago, when I used some Low-fat Vanilla Frozen Yogurt we already had in the freezer. This was probably the dumbest thing I could have done. It was awful, and I ruined a perfectly good shot (or two) of Maker’s.