Bourbon, Macaroon and Chocolate Ice Cream Dessert

The first Saturday in May is always a special day—especially when it is both Derby Day and Cinqo de Mayo.  Two great excuses for a party! (If you need an excuse…)  And if you’re feeling energetic, you can whip up a Derby Day classic Winner’s Circle Pie or a lusciously creamy Tres Leches cake.  Or—you can take a super easy way out and make this very elemental ice cream dessert that delivers a nice kick at the end of a celebratory brunch, lunch or dinner.  There are just a few ingredients here, so use the best you can find.

Bourbon, Macaroon and Chocolate Ice Cream Dessert

Serves 6

Ingredients:

12 small almond macaroons, divided
2 pints chocolate ice cream (I used Blue Bell), softened
¼ cup bourbon (Maker’s Mark is my favorite)
1 cup heavy cream
1 tablespoon confectioner’s sugar
A few sprigs of mint for garnish (optional)

Put the ice cream into a large bowl.  Crumble 10 of the macaroons over the ice cream, pour in the bourbon and stir to combine well.  Spoon the mixture into an 8” inch-square pan.  Put in the freezer for at least 3 hours or until you’re ready to serve.  At serving time, whip the heavy cream with the confectioner’s sugar until peaks form.  In pretty glasses, spoon some of the ice cream mixture and top with a dollop of the whipped cream.  Crumble the remaining two macaroons over evenly and add a sprig of mint.