This year, on St.Patrick’s Day, I decided to honour my husband’s Irish roots by making homemade Irish cream. What better way to celebrate the day than by drinking Irish whiskey? A blend of cream and whiskey, how could anyone resist? Except that, after St.Patrick’s day was done, I didn’t know what to do with all the extra cream! It’s been a couple weeks since I made it and I’m still trying to come up with ways to use it up! I think I made too much (whoops!) and I had bottles of it still sitting in my fridge. And of course it couldn’t go to waste, I’m sure that’s a cardinal sin for Irishmen and certainly for my husband.
So today, I’m going to use up the extra Irish cream by making boozy fudgesicles. Drizzle some extra melted chocolate on top and sprinkle with toasted hazelnuts for a little crunch and A LOT more indulgence.
The Irish cream is really quick and simple to make – all you need is 5 minutes, a blender and few items from your pantry. I’m not kidding! It combines all my four favourite food groups – chocolate, alcohol, coffee and dairy. Wait…those aren’t actual food groups? What the what!??
And just because it’s still cold outside, doesn’t mean that we can’t make popsicles in March. Who says they have to be a summer treat?!? These fudgesicles are creamy and chocolatey and slightly boozy for a decadent treat that will carry you through these damp, cold nights and into the warm summer months. As the popsicle starts to melt and drip down your hand, you’ll be too busy trying to lap it out that you’ll forget about the wind and rain outside. And as you grab for your 4th one, you’ll be feeling that familiar warm and tingly feeling inside that only Irish whiskey can do for you.
You’ll thank me for it.
Leave these out for 5 minutes before serving so that the popsicles will taste rich and smooth. You’ll be diving for that second popsicle before you even know what’s happening!
- 1 can of condensed milk
- 1 cup of cream
- 1 tsp instant coffee granules
- 1½ tbsp chocolate syrup
- 1½ cup Irish whiskey (I used Jameson's)
- 2 tsp cornstarch
- 1½ cups whole milk, divided
- 1⅓ cups heavy cream
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoons vanilla extract
- 10-15 raspberries
- ½ cup of dark chocolate chips
- 1 tbsp coconut oil
- toasted crushed hazelnuts or almonds
- To make the Irish cream, in a blender, combine the condensed milk, cream, instant coffee, chocolate syrup and whiskey and blend until perfectly combined. This will keep in the fridge for up to 2 months.
- To make the fudgesicles, whisk cornstarch and milk together. Pour into a saucepan with remaining milk, cream, sugar, cocoa powder and vanilla extract. Bring to a boil and cook for approx. 1 minute. Remove from heat and stir in vanilla.
- Let the liquid cool and add ¾ cup of homemade irish cream and stir until blended.
- Place 1 to 2 raspberries in the popsicle molds and pour liquid into the molds.
- Insert popsicle sticks and freeze overnight.
- To release popsicles from the molds, briefly run the molds under hot water. Wrap the popsicles in parchment paper and place in ziploc bags in the freezer until ready to eat. It will keep for 1 week.
- When ready to serve, melt the chocolate chips and coconut oil in the microwave (checking at 30 second intervals) or over a double broiler. Drizzle the melted chocolate over the popsicles and sprinkle with toasted nuts.