Drambuie Heather Honey — Ninja Creami

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Drambuie Heather Honey

Scotch liqueur and heather honey dissolved into the base together, the sweetness of the honey pulling the whisky’s herbal notes forward rather than muting them.
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Servings: 4 1/2 cup servings
Calories: 325kcal

Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.

Equipment

Ingredients

  • 235 g heavy cream 1 cup
  • 185 g whole milk ¾ cup
  • 25 g granulated sugar 2 tbsp
  • 40 g heather honey 2 tbsp
  • 30 g cream cheese 2 tbsp softened
  • 16 g Drambuie 1 tbsp
  • 0.12 cup oat crumble 30 ml mix-in
  • 2 g vanilla extract ½ tsp
  • 1.5 g fine salt ¼ tsp

Instructions

  • Oat crumble: combine rolled oats, melted butter, brown sugar, and pinch salt. Bake at 350°F for 10–12 minutes until golden. Cool fully and break into small pieces.
  • Whisk cream cheese and sugar until smooth. Warm honey slightly and whisk in until incorporated.
  • Add cream, milk, salt, Drambuie, and vanilla. Whisk until uniform.
  • Pour into pint container. Do not exceed MAX FILL. Freeze flat 24 hours.
  • Spin on ICE CREAM. Re-spin if crumbly.
  • Add oat crumble. Run MIX-IN cycle.
  • Serve immediately or refreeze 1–2 hours.

Notes

Drambuie is Scotch-based and 80 proof — keep at 2 tbsp max or the base won’t freeze solid. Cream cheese is the stabilizer. Warm the honey slightly before whisking it in to prevent lumps. Oat crumble goes in as a mix-in after the initial spin — do not add it to the base before freezing.

Nutrition

Serving: 0.5cup | Calories: 325kcal | Carbohydrates: 20g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 141mg | Fiber: 0.02g | Sugar: 19g | Vitamin A: 1039IU | Vitamin C: 0.4mg | Calcium: 104mg | Iron: 0.1mg

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