An easy no-churn recipe for homemade Whisky Ice Cream, using the honey Scottish Whisky liqueur, Drambuie. Goes well with apple, raspberry, orange or chocolate desserts. If you can’t find this liqueur, then use a good quality bourbon liqueur or Southern Comfort.

no-churn Drambuie ice cream recipe

Is there a Whisky Liqueur?

Indeed there is. It took a couple of French-Scottish dinner guests for me to open a bottle of this Scottish Whisky liqueur – before they came!  I wasn’t hitting the bottle, just testing the flavours for this ice cream. As Drambuie 40% liqueur is made with Scottish Whisky, I was fascinated to test the flavours of the other ingredients: honey, herbs and spices

If you can’t find Drambuie, I recommend the nearest to this is a bourbon liqueur or Southern Comfort, as it includes spices. If you find more good alternative Whisky Liqueurs like this, please let me know in the comments below.

Immediately it called out for a dessert with it – so with an Old Alliance dinner theme with a Scottish-French menu, I found the perfect Drambuie ice cream recipe by Christopher Trotter in Scottish Cookery.

What’s more, there’s no need for an ice cream maker.

How to make Drambuie Ice Cream

Does Whisky Ice Cream have Alcohol?

This recipe is strictly for adults, as this homemade whisky ice cream certainly does contain alcohol (43%)! As I looked at the ingredients of the original recipe, 3 tablespoons of this nectar seemed too small a quantity for me. However, after I first tested the gorgeous creamy custardy mix before freezing, there was no need for more.  

Believe me, after tasting the ice cream, every one of us at the table confirmed that this was the equivalent of a wee tipple in a glass. Just adding one extra tablespoon was one too much!

So, even if I’ve very slightly adapted the recipe to reduce the sugar (since the liqueur is already very sweet), I recommend that 3 tablespoons is enough to appreciate the flavours.

Can I make Whisky Ice Cream with Other Liqueurs?

Drambuie has a distinct heather honey and whisky flavour to it. However, this ice cream can be made using other liqueurs to create other flavours.

Use Grand Marnier with its wonderful hints of orange – it would make a fabulous addition to French crêpes for entertaining, a variation on Crêpe Suzette. 

Alternatively, replace with Calvados for that touch of apple, perfect with all kinds of apple desserts, such as a Quick French Apple Tart. For more ideas, see the market page on apples.

What Can I serve with it?

Drambuie Whisky Liqueur Ice Cream is a delicious accompaniment to warm fruity puddings or chocolate desserts.  Here are some ideas to serve with it:

Drambuie ice cream recipe


How to Make Homemade Whisky Ice Cream (No-Churn)

Drambuie Ice Cream (No Churn)

Author: Jill Colonna
Prep Time15 mins
Cook Time25 mins
Freezing Time6 hrs
Total Time6 hrs 40 mins
Course : Dessert
Cuisine : British
Servings : 8 people


Drambuie ice cream, a boozy taste of this Scottish Whisky & heather honey liqueur makes it the perfect accompaniment to chocolate, apple and raspberry desserts. No ice cream maker needed!


  • 100 g (3.5oz) sugar
  • 6 tbsp water
  • 6 organic egg yolks
  • 200 g (7oz) Whipping cream (30% fat)
  • 3 tbsp Drambuie or other liqueur such as Grand Marnier


  • In a small saucepan add 6 tablespoons of water to the sugar and bring to the boil for a few seconds, then set aside.
  • Whisk the egg yolks in a large heat-proof bowl over a pan of simmering water (bain-marie). When they’re light in colour add the hot sugar and keep whisking until thickens and forms a ribbon on the balloon whisk. Remove from the heat and continue to whisk until it’s cool.
  • Add the liqueur (stick to the 3 tbsp – believe me, it’s enough!) and using a good flexible spatula, fold in the lightly whipped cream.
  • Freeze for 6 hours, or overnight.

From the market

From the kitchen

22 responses to “Homemade Whisky Ice Cream (No-Churn)”

  1. The recipe looks so simple to make. Thank you very much for sharing!! And the chocolate tart in the photo is also yummy

    • It is beautifully simple – hope you’ve enjoyed making it, along with the chocolate tart…

  2. That looks good quality of chocolate in the tart – bet it’s top with that ice cream.
    Thanks for a great post Jill

    • Thanks, Tonio. The chocolate I use is always great quality – it really makes all the difference. For this tart, used 70% cacao solids and mixed it with some milk chocolate. The ice cream just adds that huge wham!

    • Thanks Chef. I love this – as I’m not a liqueur fan this is a great way to enjoy it!

  3. I have Drambuie lurking somewhere in the drinks cupboard among my liqueur collection gathered over time. I need to do something with it. Thanks for the idea Jill.

  4. I love serving digestifs after a meal – it is so civilized and it really does help aid digestion! I also love serving dessert! 😉 I have very sentimental and romantic memories of Drambuie form my freshman year in college, and I really look forward to making your ice cream. I am also going to make a few other variations… Oh, how my waistline will increase!

    • Hehe – thanks David, I should have said that it’s also more of a male thing, I think. Also glad this Drambuie recipe has evoked some lovely memories.

      • Thanks for reposting this. I never made the ice cream and this is a great reminder! Just bought some Drambuie before the holidays! Happy New Year, my friend!

        • Thanks so much, David. Happy New Year to you, too. Cheers to the best of health and happiness for 2018! And glad it’s on your recipe list. Always a pleasure!

  5. I’m seriously drunk from just reading about this delish dessert you created at the drop of a wee tipple..
    And any ice cream that does not require churning is a dream come true…if I’m still standing that is.

  6. would you mind doing the measures in American measures??? ie cups, Tbsp, tsp etc
    that would be very helpful…..& garner you more American readers!!!

    • Hi Kay,
      I understand that some American readers may be disappointed not to see measurements in cups. I’m not forgetting you! But, in my experience, cups are not an accurate enough measurement (i.e. volume) to enable you to make macarons, patisserie etc. consistently well.
      I recommend all readers measure in weight (i.e. grammes I use as we do in Europe) and buy digital scales to ensure that your measuring is as precise as it needs to be for many recipes. Digital scales is a great investment in your kitchen – and not expensive! And with a flip of a button, you can switch from ounces to grammes and we’re all speaking the same language.

      And for what it’s worth, I don’t confuse by adding litres or millilitres for liquids, as they measure out the same as in grammes. In this recipe above there are references to tablespoons (tbsp) and 100g is equivalent to 3.5 oz. It’s just when translating grammes to ounces it can become untidy with 3 3/4 or 2 1/4 etc.

      I think this calls for a blog post on the subject! Thanks for bringing this up, Kay and for popping in. I do hope you’ll try the recipes after this explanation.

  7. This is so funny as just yesterday we took a bottle of Drambuie down to a couple of neighbors (older ladies) for a “wee tipple”! This ice cream would be wonderful, I know it already! I wonder what it’d be like if I did put it in the ice cream maker?

    Adding this to my list of “must make” recipes! You’ve done it again, Jill! 🙂

    • Lucky neighbours you have, Christina! Let me know if you do try it out in an ice cream maker but don’t think it would need it since this method is specifically without it. Up to you!

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