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It’s 5:00 Somewhere Friday: “The Frozen Turkey”

Reserve plenty of real estate on the holiday dessert table for this, I’m telling you, it’s going to be a huge hit.  Let the kids have at the pies, this Wild Turkey and Amaretto laced butter pecan ice cream concoction is where it’s at.  It’s dessert and after dinner cocktail rolled into one delicious frozen treat.

I patterned it after my favorite summer drink, the Hummer, another adult milkshake.  This one gets dressed up with a quick drizzle of caramel sauce for the holidays.  It’s sensational, but I don’t think I really even have to bother to try to describe the flavors and the textures of this, do I?  I think you can imagine it just fine on your own…

It’s 5:00 Somewhere Friday: “The Frozen Turkey”

What You Will Need

  • I pint container Häagen-Dazs butter pecan ice cream
  • 1 oz Wild Turkey 101
  • 1 oz Amaretto
  • caramel sauce

  • 1 cup dark brown sugar
  • 1/2 cup cream
  • pinch of salt
  • 4 Tbsp unsalted butter


  1. Make the caramel sauce by mixing the sugar, cream, butter and salt in a saucepan and heating to a simmer. Cook for 5 minutes, then pour into a jar and let cool. If the sauce thickens too much after cooling, microwave it for a few seconds.
  2. For the cocktail, blend the ice cream, the Wild Turkey and the Amaretto in a blender until smooth. Serve in fancy glasses garnished with a drizzle of the sauce.
  3. If you’d like to make this ahead, put the whole blender back in the freezer after blending and then give it a quick re-blend right before serving.


Multiply the amounts in this recipe as you like.
The caramel sauce is slightly adapted from The Pioneer Woman


*Recipe from [The View from Great Island|] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

You can actually blend this up before your guests arrive, and then stash the whole blender in the freezer.  The alcohol will prevent it from freezing solid, and you can give it a quick blend right before serving.

You really need this on your Thanksgiving menu, trust me.


1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)

2.  Bottom Layer Milk Chocolate Ganache:

8 ounces heavy cream
8 ounces chopped milk chocolate

Heat cream in the microwave just under a boil.  Pour over the chocolate and stir to combine.  Pour into the bottom of your trifle dish and chill.

3.  Make Salted Caramel:
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquify.


Use a wooden spoon and begin stirring, encouraging the melted sugar
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be

Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool.  Makes 2 cups

4. Panna Cotta:
3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream
Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin
over the milk. Heat the remaining 1 cup milk and the heavy cream in a
saucepan over medium-high heat and bring to a light simmer. Pour the
milk and cream mixture over the gelatin mixture and whisk until
dissolved. Pour 1 cup of the  salted caramel sauce into the mixture, whisking as
you pour. Pour over the chocolate layer and chill 3-4 hours.   Once firm, pour on some of the left over caramel sauce to make a thin layer.
5.  Make Whipped Cream
Beat 3 cups heavy cream to soft peaks.  Add 3-4 Tablespoons powdered sugar (to taste) and whip a bit more.  Pipe on top of the caramel layer.
6.  Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!




For the Salted Caramel Filling:
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup heavy cream
1 teaspoon fleur de sel
¼ cup sour cream

For the Brownie Batter:
1¼ cups Cup 4 cup gf flour or all-purpose flour
1 teaspoon table salt
2 tablespoons dark unsweetened cocoa powder
11 ounces semi-sweet chocolate chips

 1 cup unsalted butter, cut into 1-inch cubes
1½ cups granulated sugar
½ cup light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

For the Topping:
1½ teaspoons fleur de sel
1 teaspoon coarse sugar


1. Make the Caramel:
In a medium saucepan, combine the sugar and corn syrup with ¼ cup
water, stirring them together carefully so you don’t splash the sides of
the pan. Cook over high heat until an instant-read thermometer reads
350 degrees F, or until the mixture is dark amber in color (keep a close
eye on the caramel at all times, as it goes from golden brown to black
and burnt very quickly), 6 to 8 minutes. Remove from the heat, and
slowly add the cream (careful, it will bubble up) and then the fleur de
sel. Whisk in the sour cream. Set aside to cool.

2. Make the Brownie Batter: Preheat oven to 350 degrees
3. Line 9×13-inch pan with nonstick foil.
4. In a medium bowl, whisk together the flour, salt and cocoa powder.
5. Place the chocolate and butter in a microwave bowl and heat until melted. 
6. Add three eggs to the chocolate mixture and whisk until just
combined. Add the remaining eggs and whisk until just combined. Add the
vanilla and stir until combined.

7. Sprinkle the flour mixture over the chocolate. Using a spatula,
fold the dry ingredients into the wet ingredients until there is just a
trace amount of the flour mixture still visible.

8. Assemble the brownies:
Pour half of the brownie mixture into the pan and smooth the top with a
spatula. Drizzle about ¾ cup of the caramel sauce over the brownie
layer in a zigzag pattern, making sure the caramel doesn’t come in
contact with the edges oft he pan or it will burn. Use an offset spatula
to spread the caramel evenly across the brownie layer, leaving about a
½-inch border around the edges. In heaping spoonfuls, scoop the rest of
the brownie batter over the caramel layer. Smooth the brownie batter
gently to cover the caramel layer.

9. Bake the brownies for 30-35 minutes, rotating the pan halfway through
the baking time, and check to make sure the brownies are completely
done by sticking a toothpick into the center of the pan. The brownies
are done when the toothpick comes out with a few moist crumbs.

10. Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
11. Cool the brownies completely before cutting and serving.
12. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.

Recipe adapted from Baked Explorations