Brandy Alexander Caramel Ice
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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
Enjoy!