Peach-Bourbon Ice Cream Sauce

Peach-Bourbon Ice Cream Sauce

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From: Diabetic Living Magazine

Take advantage of fresh summer peaches and whip up this peach-bourbon ice cream sauce. It tastes incredible on butter pecan ice cream, but you'll love it on plain vanilla, too!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons packed brown sugar or brown sugar substitute equivalent to 2 teaspoons brown sugar (see Tip)
  • ½ teaspoon cornstarch
  • 1 tablespoon butter
  • 3 medium peaches, peeled if desired, pitted and sliced (about 3 cups)
  • 1 tablespoon bourbon or water
  • 3 cups low-fat or light butter pecan ice cream


  • Prep

  • Ready In

  1. In a small bowl, combine brown sugar and cornstarch; set aside. In a medium skillet or saucepan, heat butter over medium heat just until melted. Remove from heat; add peaches, brown sugar mixture and bourbon. Return to heat. Cook for 2 to 3 minutes or until mixture begins to bubble, stirring occasionally. Cook and stir for 1 minute more. Remove from heat. Cool about 20 minutes. Serve warm with ice cream.
  • Tip: If using sugar substitutes, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 teaspoons brown sugar. (If using Sweet'N Low® Brown, use ½ teaspoon.) Nutrition Facts Per Serving with Substitute: Same as below, except 180 calories, 26 g carbohydrate.

Nutrition information

  • Serving size: ½ cup ice cream and ¼ cup sauce
  • Per serving: 186 calories; 7 g fat(3 g sat); 2 g fiber; 27 g carbohydrates; 3 g protein; 0 mcg folate; 15 mg cholesterol; 13 g sugars; 714 IU vitamin A; 6 mg vitamin C; 82 mg calcium; 0 mg iron; 119 mg sodium; 170 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carbohydrate, 1 fat, ½ fruit

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