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Bourbon Pecan Ice Cream

Bourbon Pecan Ice Cream

Bourbon lowers the freezing point of this ice cream, so it will probably be a soft-serve consistency even after ripening.

Cooking Light JULY 2006

  • Yield: 10 servings (serving size: about 3/4 cup)


  • 3 1/2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 2 teaspoons vanilla extract
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/2 cup chopped pecans, toasted
  • 3 1/2 tablespoons bourbon


Combine first 4 ingredients, stirring well with a whisk. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir in pecans and bourbon. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until almost firm.

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 30%
  • Fat: 8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 7.9g
  • Carbohydrate: 30.5g
  • Fiber: 0.6g
  • Cholesterol: 16.7mg
  • Iron: 0.2mg
  • Sodium: 97mg
  • Calcium: 151mg

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Bourbon Pecan Ice Cream Recipe