Brandy Alexander Caramel Ice Recipe
I think most people will agree that ice cream is a dessert that is rarely ever turned down. Even those with bellies full with too many appetizers, bread, dinner and wine will make room for ice cream. Ice cream will not be restricted by time, either.
I know I’ve been guilty of eating ice cream for breakfast on occasion. Sometimes a bowl of vanilla bean ice cream (happens to be my personal favorite) screams a lot louder to me than oatmeal and when that happens the only way to shut it up is to eat it.
That being said, the recipe I’m about to share probably isn’t one that should be eaten for breakfast since it’s got a healthy dose of brandy added, but it’s perfect for an after dinner dessert and even a luncheon dessert, perhaps in small portions.
Since it’s so easy to make, it’s also a great item to offer at any number of affairs or functions.
In my younger years while still living at home and admittedly not yet twenty-one, my mother and father used to make Brandy Alexander Ice for dessert for their dinner guests on Friday or Saturday evenings, and I would indulge one, too.
They were good!
Well, actually, they were great! Now, I’m well beyond twenty-one for many, many years, but I have made my own versions of the Brandy Alexander Ice over the years.
I’ve fooled around with the recipe in many ways and this version is one of my favorites. I love caramel, love fresh whipped cream, love vanilla bean ice cream, and – well, actually I’m not a brandy drinker; however, I love it in ice cream.
I hope you will, too!
Brandy Alexander Caramel Ice
- 1 quart Softened French Vanilla Bean Ice Cream
- ¾ cup Brandy (your preferred label)
- 1 cup Soft caramel
- ½ cup Chopped caramel pieces
- 1 tbsp Brown sugar
- 1 tsp Cinnamon
- 2 cups Heavy cream (whip it into whipped cream – add sugar to taste, if you want – I don’t – but many people like fresh whipped cream with a touch of sugar for sweetness. You can use canned whipped cream if you want, but it isn’t nearly as good as real whipped cream)
- 4-6 Thin wafer cookies
More soft caramel to drizzle on top
- In a food processor, put the quart of softened ice cream along with the brandy, caramel pieces, ½ cup of the melted caramel, brown sugar, and cinnamon.
- Blend on stop and go, only until the ingredients are creamed together.
- Once blended, scoop into a bowl and swirl and fold the remaining ½ cup of melted caramel and 1 cup of fresh whipped cream into the ice cream for visual effect.
- Divide evenly into 4-6 wine or champagne glasses, cover tightly with plastic wrap, and place in the freezer until frozen (about 2 hours).
- When ready to serve, adorn with the remaining fresh whipped cream.
- Drizzle more soft caramel over the whipped cream and stick a favorite thin wafer cookie into the top of the whipped cream for added visual effect and because people like cookies with ice cream.
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