Vice Cream Sundae

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 07/23/21
Vice Cream Sundae

Kristina Vanni
Prep: 35 mins
Cook: 1 mins
Freeze: 24 hrs
Total: 24 hrs 36 mins
Servings: 6 sundaes
Yield: 6 sundaes
Nutrition Facts (per serving)
900 Calories
60g Fat
63g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 900
% Daily Value*
Total Fat 60g 77%
Saturated Fat 34g 168%
Cholesterol 544mg 181%
Sodium 239mg 10%
Total Carbohydrate 63g 23%
Dietary Fiber 2g 6%
Total Sugars 54g
Protein 18g
Vitamin C 1mg 4%
Calcium 255mg 20%
Iron 2mg 12%
Potassium 433mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This boozy version of an ice cream sundae is a truly decadent adult dessert. Some of your favorite adult beverages are infused throughout the treat. The sundae starts with a homemade ice cream spiked with coffee liqueur. The result is a uniquely delicious coffee ice cream, but with a kick. The flavor is reminiscent of a White Russian but in ice cream form.

Scoops of this homemade ice cream are spooned into a chilled rocks glass and then topped with all the classic sundae toppings. First there is a drizzle of hot fudge sauce, warmed with a bit of whiskey. Then there is a dollop or two of whiskey-infused whipped cream and a sprinkle of sliced almonds. Finally, no sundae is complete without a cherry on top! Here bourbon-infused cherries are threaded on a toothpick and placed on the rim of the glass just as you would a cocktail.

Ingredients

Coffee Liqueur Ice Cream:

  • 2 cups heavy cream

  • 2 cups whole milk

  • 3/4 cup granulated sugar

  • 2 1/2 tablespoons espresso

  • 6 large egg yolks

  • 1/2 cup coffee liqueur

  • 6 large egg yolks

Spiked Sundae Toppings:

  • 1 cup heavy whipping cream

  • 1 tablespoon powdered sugar

  • 1 teaspoon whiskey

  • 1/2 cup fudge sauce

  • 1 tablespoon whiskey

  • 1/4 cup sliced almonds

  • 12 each Bourbon soaked dark cocktail maraschino cherries

Steps to Make It

  1. Gather the ingredients.

    Vice Cream Sundae

    Kristina Vanni

  2. In a large saucepan, combine the heavy cream, whole milk, sugar, espresso powder and coffee liqueur.

    Vice Cream Sundae

    Kristina Vanni

  3. Bring to a gentle boil over medium heat. Remove from heat.

    Vice Cream Sundae

    Kristina Vanni

  4. In the bowl of a stand mixer, beat the egg yolks.

    Vice Cream Sundae

    Kristina Vanni

  5. Slowly beat in 1 cup of the hot cream into the egg yolks.

    Vice Cream Sundae

    Kristina Vanni

  6. Gradually add the tempered egg mixture back into the pan of hot cream. Cook over medium-low heat while continuously stirring and until the mixture thickens (about 5 min).

    Vice Cream Sundae

    Kristina Vanni

  7. Cover the surface of the hot cream with plastic wrap to keep a skin from forming. Chill in the refrigerator overnight.

    Vice Cream Sundae

    Kristina Vanni

  8. Remove from the refrigerator and churn according to manufacturer’s directions.

    Vice Cream Sundae

    Kristina Vanni

  9. Place in a freezer safe container and freeze until firm enough to scoop and assemble the sundaes.

    Vice Cream Sundae

    Kristina Vanni

  10. When ready to assemble the sundaes, prepare the spiked toppings. In the bowl of a stand mixer, whip the heavy cream with the powdered sugar and whiskey until stiff peaks form. Refrigerate while preparing the other toppings.

    Vice Cream Sundae

    Kristina Vanni

  11. In a microwave safe bowl, combine the hot fudge sauce with the whiskey. Warm for 20 seconds until it is a drizzling consistency.

    Vice Cream Sundae

    Kristina Vanni

  12. Scoop the ice cream into a rocks glass.

    Vice Cream Sundae

    Kristina Vanni

  13. Top with spiked hot fudge.

    Vice Cream Sundae

    Kristina Vanni

  14. Add a dollop of the spiked whipped cream.

    Vice Cream Sundae

    Kristina Vanni

  15. Sprinkle with sliced almonds.

    Vice Cream Sundae

    Kristina Vanni

  16. Thread two of the bourbon soaked cocktail cherries on a toothpick and use to garnish the rocks glass.

    Vice Cream Sundae

    Kristina Vanni

  17. If desired, serve with an additional shot of whiskey as a dessert chaser or to pour over the top for an even more indulgent vice cream sundae!

    Vice Cream Sundae

    Kristina Vanni

Vice Cream Variations

Anytime you are making homemade spiked ice cream it is important to limit the amount of alcohol used because strong alcohol doesn't freeze and will cause your ice cream to not set up properly. It is best to stick to lower-proof alcohol for ice cream. Next time you make a vice cream sundae try this recipe using peanut butter whiskey for a fun twist!

Vice Cream Tips

Anytime you want to make homemade ice cream, be sure to plan at least 24 hours in advance. The ice cream maker bowl will need to be frozen solid for at least that long before churning ice cream.

Vice Cream Storage

Leftover coffee liqueur ice cream can be stored in the freezer for up to 3 months. Any remaining spiked hot fudge sauce can be kept in the refrigerator for 2 weeks. The spiked whipped cream should be made fresh anytime you feel like making a vice cream sundae.