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: 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.

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