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Samples were provided by Devils River Whiskey and the reviews are my own.
Boozy Ice Cream Sandwich: Here’s a grown up version of a frozen treat that we all loved as a kid!
As a member of the Austin Food Blogger Alliance, we have recently had the honor of a virtual Happy Hour meeting to learn about and spread the word of Devils River Whiskey. The newly released Coffee Bourbon is the latest in their awesome portfolio of Texas-made whiskey where the unique taste and bold flavors come from the pure limestone-filtered water source that feeds the Devils River which is part of the Rio Grande drainage basin.
The coffee is a rich bold brew of Viennese coffee roasted by a local San Antonio coffee brewer and it is blended with Devils River Bourbon whiskey with a splash of organic agave. The flavors are a big, bold and smooth blend of both creating yet another awesome way to drink bourbon! Let me tell you, it’s fantastic over ice with or without a splash of cream, mixed into cocktails and served with ice cream.
So I began thinking, how could I make this an easy summer dessert? I wanted something retro that we loved as a kid but a more grown up version.
Boozy Ice Cream Sandwiches!
Blue Bell Dutch Chocolate Ice Cream infused with Devils River Coffee Bourbon and surrounded by cinnamon sugar graham crackers and dunked in fudgy Magic Shell infused with Devils River Coffee Bourbon!
I say HELL YA! And, you can quote me on that!
Chocolate and coffee pair wonderfully together, each enhancing the flavor of each other. The bourbon brings both together along with the nostalgic crispy cinnamon sugar covered graham crackers. Then, I dipped them in fudgy magic shell chocolate infused with the coffee bourbon and a variety of sprinkles.
The verdict: it was devilishly delicious and a match made in heaven!
How’s that for puns!
Sorry, kids! This dessert is for mom and dad! You can have some when you’re a grown up!
I say HELL YA! And, you can quote me on that!
(photo of coffee bourbon provided by Devils River Whiskey)
- 1/2 gallon container of Blue Bell Dutch Chocolate Ice Cream
- 1 box Cinnamon Sugar Graham Crackers
- 3 T Devils River Coffee Bourbon
- I bottle Smuckers Chocolate Fudge Magic Shell
- 2 T
- sprinkles, toasted coconut, crushed nuts
- Soften 1/2 gallon of Dutch Chocolate Ice Cream
- When soft enough to stir, stir in 3 T Devils River Coffee Bourbon
- Cover bottom of a 9 x 11 metal or glass pan with plastic wrap leaving enough to hang over sides
- Evenly spread ice cream mixture into pan and freeze overnight.
- Break in half enough cinnamon sugar graham crackers for tops & bottoms for 8-10 sandwiches
- Each sandwich will be 2-1/2 X 2-1/2 inches (measure the graham crackers)
- Remove the frozen ice cream mixture, cut into 2-1/2 inch squares that fit between the crackers
- Make sure you don’t have too much ice cream mixture sticking out
- Put them all together, as many as you want, and refreeze for several hours
- When almost ready, slightly warm the Smuckers Magic Shell in double boiler 2 T Coffee Bourbon
- Whisk until smooth
- Dunk the ends of each sandwich into the fudge mixture and immediately sprinkle with toppings
- Serve immediately or freeze until ready to eat
