Maple Pecan Ice Cream Sensation with Maple Bourbon Sauce

If you’re looking for that showstopper dessert for your Purim seudah that will delight the little (and not so little) guests, look no further! The delicious flavors of maple, pecan, and bourbon blend perfectly in this fantastic assemblage.

SERVES 16–18

• 16 mini ice cream sandwiches
• 1 gallon (3.8 liters) pareve vanilla ice cream
• 2 Tbsp bourbon sauce (recipe below)
• scant ¼ tsp maple extract
• ¾ cup chopped Chinese pecans
• 4–5 sugar cones
• 3 oz (85 g) baking chocolate
• ¼ cup chopped pecans
• 1 2½-oz (70-g) pkg Conettos (mini cones)
• chocolate chips, mini meringues, or sprinkles, for garnish (optional)

Maple Bourbon Sauce

• 2 Tbsp margarine
• ⅓ cup coarsely chopped Chinese pecans
• 2 Tbsp brown sugar
• 3–4 tsp bourbon
• 1 Tbsp maple syrup

To make the bourbon sauce, melt the margarine in a saucepan over medium-high heat until it foams. Add the pecans and toss to coat evenly; toast for about 1 minute. Add the brown sugar and swirl until it melts; toss to coat the nuts. Add the bourbon and maple syrup and remove from heat.

Swirl the sauce to mix, then allow to cool slightly in the pan. Set aside.

Line a deep 10-inch (26-cm) round pan with parchment paper (see intro tip). Remove ice cream sandwiches from their wrappers and place around the outer rim of the pan, standing upright. Place pan in freezer for later use.