Maple-Bourbon Ice Cream

Maple-Bourbon Ice Cream
Photo by Karry Hosford


  • 4 cups vanilla low-fat ice cream
  • ¼ cup maple syrup
  • 2 tablespoons bourbon
  • ¼ teaspoon ground cinnamon

Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened. With a rubber spatula or stand mixer, combine the softened ice cream, maple syrup, bourbon, and cinnamon in chilled bowl. Cover and freeze to desired consistency.

View full recipe at My Recipes


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