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Whisky ice cream is here to save the summer

Written by
Holly Graham

Whisky haven Tiffany’s New York Bar at InterContinental Grand Stanford is rolling out homemade whisky ice creams in three single malt whisky flavours - Akashi from Japan and Glenlivet Nadurra and Bunnahabhain Toiteach, both from Scotland.

Akashi has a sweet nose with hints of apple and honey, with a slight smokiness and is balanced with green tea, rounding out the bitterness for a refreshing and palate-cleansing ice cream dubbed the Green Fairy. 

Glenlivet Nadurra based flavour The Glen is the booziest of the offerings, thanks to the whisky's high alcohol concentration of 60% alcohol-by-volume. Oaky, spicy and punctuated by notes of toasted almond, this tipple is complimented with pistachio ice cream.

The Helmsman highlights the Islay produced Bunnahabhain Toiteach - a peaty, smoky single malt that works wonders with 58% dark chocolate in the ice cream, garnished with hot chili powder for a real punch.

So if you love whisky and ice cream, Tiffany's is the place to be. If you don't like either, we're very sorry for your loss.

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