Wednesday, 24 August 2011

Bourbon biscuit ice cream and butterscotch sauce

Ever been in a situation when you are gonna have guests over and you plan and plan about the various courses and completely forget about dessert? Anybody? Somebody? Nobody? Well, It looks like I am the only person to get into fixes like this. Hmmm..It so happens that I have friends over for dinner tonight and I wanted everything so purffect that I spend eons of time planning on what the appetizer and main course would be and the scatterbrain that I am, completely forgot about dessert. I know, unforgivable right? I mean, the dessert is my most favourite part of the meal and still I somehow forget about it. And so here I was thinking I would pick up a cake or a tart or something else sweeter still from my local bakers when like a beacon of hope, Nigella Express began on TV. There are times when leaving the TV on with no one watching it pisses me off, but today was not one of those times. I just grabbing my keys on my way out when I heard Nigella go on and on about a quick fix dessert and boy was it easy or what. Its so simple that I'm sure most of you know about it already but to me it was lifesaver. Its a quick fix dessert and so quick that it already in the deep freeze and I even have time to write about it. It totally deserves a post dedicated to it.

Here are the things you need,

For the Ice cream:

  • 1 medium tub vanilla ice cream
  • 1 medium packet of bourbon biscuits
  • 1 cup chocolate chips (or in my case the left over scraps from my Orange n Choco Chili snaps)
For the butterscotch sauce:

  • 2 tbsp white sugar
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 250 ml of cream
  • A dollop of honey
  1. Leave the ice cream to thaw in a mixing bowl
  2. In a zip lock bag, put the biscuits and chocolate chips and pound the living living daylights out of it.
  3. Add it to the thawed ice cream and whisk it all together really well.
  4. Pour in into a cake tin and return to deep freeze for the ice cream to set
  5. Now, in a pan, bring to boil the butter, honey and the sugars until it caramelises.
  6. Then take it off the heat and let it cool slightly.
  7. Add the cream to the sugars and mix well.
  8. Reheat it slightly before serving.
  9. Pour over the ice cream and enjoy!

 I so wanted a pretty pic of a slice of ice cream with the sauce on it, but in the mad rush of having people over, I completely forgot. However, the ice cream was a raging success. I personally thought that there was no need for the sauce as the ice cream itself was so good.


  1. I was just thinking about bourbon biscuits today and how I could use them! This recipe looks great!

  2. Nothing better than smushing things through ice cream with a great sauce for an instant dessert. My go to around holidays is always plum puddings or fruit cake I've been given- they get turned into rubble, pounded through ice cream and then topped with a dark chocolate sauce. Saves me, every year.

  3. How could you forget about DESSERT! Only theeee most important course CC :) I made my own version of bourbon biccies on my blog so i think you can probably tell that i am adorrrinngggg the sound of this ice cream...big time... and that sauce? hook it up straight into my veins and drip feed it to me now please? gorgeous recipe, truly!

  4. @ London bakes

    Really, its win win situation! Absolutely delicious!

  5. @ Tori

    Wow! Fruit cakes in ice cream sounds divine. These are such simple recipes and makes you feel like an idiot for not having thought off it sooner. Doesn't it? Come Christmas, I'm gonna stock tubs of ice cream!! Definitely handy!:)

  6. @Sasha!

    I know..How could I forget. Beats me! LOL! Butterscotch IV does sound divine doesnt it? :)


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