Chef Brando De Oliveira created this delicious dessert version of the classic mint julep cocktail that’s made with mint ice cream, a decadent caramel-bourbon sauce, and served with a shot of bourbon on the side. What could be better for serving at your next Kentucky Derby party?
- 1 ½ cups chocolate graham cracker crumbs (about 10-12 whole crackers)
- 4-6 tablespoons melted butter
- ½ gallon mint ice cream
- 1 cup caramel
- Shot of bourbon, plus more for serving
- Mint leaf, for garnish (optional)
- Vanilla ice cream or whipped cream for topping (optional)
Preheat oven to 350 degrees. Crumble the graham crackers if you haven’t already, and place them in a food processor with a metal blade. Process until fully pulverized and then pour in the melted butter and mix together. Press firmly into a 12-inch pie pan and bake in the oven for 10 minutes. And then let cool. Scoop the mint ice cream into the pie crust and smooth out. Place in the freezer for 1 hour.
Meanwhile, combine the caramel and bourbon in a saucepan and simmer for a few minutes until the caramel is completely melted. (Be careful when adding the bourbon as it does create a small flame.) When ready to serve, heat up the caramel-bourbon sauce and pour over a slice of the pie, adding a scoop of ice cream if you'd like. Serve alongside a shot of bourbon and enjoy!