Make Ahead

Bushwhacker With Ice Cream

August 22, 2012
2 Ratings
  • Makes about 1 quart
Author Notes

My hometown of Pensacola, Florida, is known for white sand beaches, the Blue Angels air shows, and a sublime cocktail known as the Bushwhacker. A rich, indulgent blend of coconut, Kahlua, cream, and chocolate, this ice cream tastes like a week off. The recipe is modeled off of the basic ice cream base from my favorite recipe book, Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. —Chris Van Houten

What You'll Need
  • 1 3/4 cups whole milk
  • 2 tablespoons cornstarch
  • 1 1/2 ounces cream cheese, softened
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup coconut milk
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup rum-based coffee liqueur, such as Kahlua
  • 3 ounces white chocolate, chopped (feel free to substitute milk or dark to suit your taste)
  • 1/2 cup unsweetened coconut flakes
  1. -Mix about 2 Tbsp of the milk with the cornstarch. In separate medium bowl, whisk cream cheese and salt. Fill a separate large bowl with ice and water. Set all aside.
  2. -Combine the remaining milk, cream, coconut milk, sugar, and corn syrup in a saucepan. Bring to a boil on medium-high heat. Cook for 4 minutes, watching that it doesn't boil over. Remove from heat and whisk in the cornstarch mixture. Return to boil and cook, stirring constantly, for one minute until slightly thickened.
  3. -Gradually whisk the hot milk mixture into the cream cheese. Stir in the liqueur. Pour the mix into a freezer bag and submerge the sealed bag in the ice bath until cold, about half an hour.
  4. -When ice cream is ready to be churned, melt the white chocolate in a double boiler or in the microwave in 10-second intervals, careful not to scorch the chocolate or allow it to mix with water. Let cool slightly. Pour the ice cream base into the canister of an ice cream maker and turn on. When ice cream is almost done churning, slowly drizzle in the white chocolate. It will form into flecks in the cream. Gradually add the coconut flakes to the cream. Continue spinning the ice cream until it is thick, creamy, and evenly frozen (about 30 minutes from first churning).
  5. -Pack the ice cream into an airtight storage container, press a sheet of parchment or wax paper of the top of the ice cream to prevent ice from forming on the surface. Freeze for at least four hours or until firm. Enjoy on its own or paired with smoked almonds, salted caramel, or hot fudge.

See what other Food52ers are saying.

  • Morgan L. Bennett
    Morgan L. Bennett
  • Chris Van Houten
    Chris Van Houten
  • aargersi
  • AntoniaJames

5 Reviews

Morgan L. April 29, 2018
You must be my brain twin because I’m a Pensacola native now in Columbus Ohio (where I run into Jeni at bars and Target 😱😱) and found this looking for bushwhacked pie recipes. I will have to try this!!!!!
Chris V. August 23, 2012
Thanks a lot y'all! Hope you enjoy. I'm making it again now, and I've tweaked it a bit since first uploading the recipe- I changed the toasted shredded coconut to coconut flakes (not toasted) for a more delicate flavor and texture.
aargersi August 23, 2012
I LOVE Bushwhackers and I LOVE this ice cream!!!
Chris V. August 29, 2012
Glad you enjoy! Are you a Gulf Coaster?
AntoniaJames August 22, 2012
Mmm, this sounds so fabulous. Thanks for sharing this recipe! ;o)