Last updated on January 9th, 2012
THE CREAMY CONTRARIAN is a dessert I usually make when I’ve invited guests to dinner…but have neglected to prepare a grand finale. I call it contrarian because it involves opposing taste sensations — sweet and cold ice cream, bitter instant coffee, and naturally warm bourbon. It takes but 10 seconds and 3 ingredients to make each delicious serving:
The Creamy Contrarian
Ingredients for each serving
1 scoop Vanilla ice cream
1/4-1/2 tsp. Instant Coffee
2 Tsp. good quality Bourbon
Sprig of mint for garnish (optional)
Sweet and cold is the scoop of vanilla ice cream that goes in a dessert goblet. If you don’t have a proper “scoop,” just layer 3 soup-spoon’s of ice cream in the goblet.
Bitter is the freeze-dried, instant coffee you sprinkle over the ice cream. Any instant coffee will work, including decaffeinated.
Warm is the bourbon you pour around the base of the ice cream. The warmest bourbon whiskey I know is good ole Jack Daniels. (OK, JD isn’t really bourbon. But it’s close.)
Of course this easy dessert invites all kinds of variations. Here’s one that my friend Dan enjoyed here one evening:
The Creamy, Peachy Contrarian
Arrange ice cream and instant coffee as above. Place 2 or 3 peach slices at the base of the ice cream. Then pour 2 Tbs of orange-flavored liqueur (such as Grand Marnier) over the peaches.
I should add that The Creamy Contrarian makes a pleasantly light finish to a heavy winter meal. It is the ideal ending to a summer feast on the patio, too. I promise you’ll love it.
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Sheila says
Ooh! Sounds great! I'll pick up some fresh mint on my way home from work tonight. Already have the other things, including “good ole Jack.”
Eric says
Yum! Even I can make this!
Lisa F says
I wonder how this would taste with chocolate covered expresso beans rather than instant coffee? Sounds delicious…when I was a kid we used to have vanilla ice cream with Tia Maria over it for a quick and refreshing dessert–this sounds similar. Thanks, Kevin!