There are two known truths in this world: people love ice cream and the Irish know how to make a good whiskey. So we’re combining the two!

This is a dessert that Pina has  shared with Sean’s side of the family to celebrate their Irish roots during St. Patrick’s Day. It uses Philadelphia style ice cream as a base as opposed to the French custard style that uses eggs.

Irish Whiskey and Brown Bread Ice Cream

Preheat oven to 350 F


  • 4 slices day old whole wheat bread, cut into small pieces.
  • 3 tablespoons of butter, melted
  • ½ cup brown sugar
  • 2 teaspoons of cinnamon
  • 2 cups heavy cream, 35%
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1  tsp vanilla extract
  • 4 tablespoons of Irish Whiskey


  • Combine bread crumbs, melted butter, cinnamon and brown sugar in a mixing bowl, ensuring the bread is completely coated. Spread over a large baking sheet and bake in oven until the sugar has caramelized. You want the bread to be crunchy and turn a nice brown colour. Once out of the oven, let it cool completely.
  • Pour 1 cup of the cream into a medium saucepan and add the sugar. Warm over medium heat, stirring, until the sugar is dissolved.
  • Remove from heat and add the remaining cream, milk, the vanilla extract and 2 tablespoons of Irish whiskey.
  • Chill mixture thoroughly in the refrigerator, for at least eight hours or preferably overnight.
  • Insert the ice cream canister (which has been in the freezer for at least 18 hours) into the ice cream machine and process according to manufacturer’s directions.
  • Near the end of the process when the ice cream is starting to look like soft serve, fold the caramelized bread crumbs and remaining whiskey. Feel free to add just a wee bit more Irish Whiskey!
  • Serve immediately for softer ice cream or place ice cream in freezer for at least 1 to 2 hours for a firmer consistency.

Please note: because of the alcohol, this is not a kid-friendly dessert.