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Karry Hosford Photo by: Karry Hosford

Maple-Bourbon Ice Cream

North meets South in a lightly spiced frozen dessert that's reminiscent of eggnog.

Cooking Light AUGUST 2002

  • Yield: 6 servings (serving size: 1/2 cup)

Ingredients

  • 4 cups vanilla low-fat ice cream
  • 1/4 cup maple syrup
  • 2 tablespoons bourbon
  • 1/4 teaspoon ground cinnamon

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 13%
  • Fat: 2.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 4g
  • Carbohydrate: 34.4g
  • Fiber: 1.4g
  • Cholesterol: 7mg
  • Iron: 0.2mg
  • Sodium: 61mg
  • Calcium: 143mg
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Maple-Bourbon Ice Cream Recipe

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