Irish Cream Ice Cream Dessert

St. Patrick’s Day is today.  For dinner, I’m currently weighing whether to have Irish stew or Corned Beef with Vegetables—a happy choice to make between two favorites that we have already posted here on Sauce and Sensibility.

For dessert, I want to serve something light tasting, but flavorful enough to stand up to this hearty meal.

This no-fuss dessert is just right.  Whipped cream flavored with Irish Mist and crunched-up with oatmeal and almonds sitting atop a mound of your favorite ice cream will bring a smile to your face.  So put on a shamrock on your table for luck and may you and yours have a very happy St. Patrick’s Day.

Irish Cream Ice Cream Dessert

Serves 6

Ingredients:

2/3 cup uncooked regular oatmeal
1/3 cup slivered almonds
1 ¼ cup heavy whipping cream
5 tablespoons honey
4 tablespoons Irish Mist or Irish whiskey
1 teaspoon lemon juice
1 to 2 pints ice cream of your choice (I used Chocolate)

Preparation:

Preheat the oven to 300 degrees.  Stir together the oatmeal and the almonds on a baking sheet and bake for 5 to 10 minutes until lightly toasted, stirring occasionally.

Whip the cream until firm but not too stiff.  Stir in the honey, Irish Mist and lemon juice.  Fold in the almonds and oatmeal.   Place two or three small scoops of ice cream into individual long-stemmed glasses.  Top with the whipped cream mixture and serve immediately.

Note:  the whipped cream mixture can be prepared an hour or two ahead and refrigerated.  Soften the ice cream for 10 minutes before serving and it is easier to scoop and the texture is creamy—just right for this dessert.