Scottish Dessert: Whisky Ice Cream

Classic Scottish Dessert This is a delightful treat that makes a great accompaniment to puddings or can be enjoyed all on its own. The combination of whisky and cream feels rich and indulgent — perfect for winter nights or festive dinners. Deliciously simple, with a smooth finish and no churning required.

Prep Time:15 mins (plus freezing time)

Serves:6

Ingredients:

• 1 pint double cream (700ml)

• 1 tin condensed milk (397g)

• 1 teaspoon vanilla extract

• 100ml whisky

  • The whisky isn’t altered in any way, so the full flavour comes through in the ice cream. Glenfiddich is a family favourite, but sweeter bourbons work well too.

Method:

1. Pour the cream and condensed milk into a large mixing bowl.

2. Whisk together, then add the whisky and vanilla extract.

3. Whisk until soft peaks form.

4. Spoon the cream into a Tupperware or similar container.

5. Freeze overnight.

6. Move to the fridge approximately an hour before serving (as the ice cream contains no additives, it needs time to soften).

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About the author

Sue Davie is a qualified home economist, Cordon Bleu trained cook, and seasoned food stylist. With over 30 years of experience across television, print, and live demonstration, her credits span from the BBC’s original Food Programme to Netflix’s The Crown. Whether she’s testing recipes, styling for the camera, or cooking for a crowd, Sue brings expertise, warmth, and a cook’s intuition to every project she touches.