| Sweets |

Sundae Sundays: St. Patrick's Day Sundae

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Well, I couldn't let the holiday of my homeland go by and not mark it with a sundae.

While some local scoop shops are offering St. Paddy's ice creams, nary an establishment near me is proffering a full-fledged themed sundae. The closest thing I found, sadly, is the McDonald's Shamrock Shake, which Christina Uticone already wrote about her on Eating Our Words: "The bright-green shake had an unmistakable artificial mint flavor, like cheap mint gum." So once again I invented my own concoction, with a little help from interwebs recipes.

St. Patrick's Day sweets can usually be grouped into two categories: Mildly Authentic (porter cake, Irish bread pudding) and Green and Obscene (Shamrock Shake). Each has its place on the table, but the latter group is often unfortunately limited by the number of food that are "naturally" green and sweet. Mint seems to be the most popular choice, though more people should consider pistachio.

Like the omadhaun that I am, I eschewed my own advice since I am not a big fan of pistachio ice cream. Instead, I compromised and constructed a St. Paddy's Day sundae that I hope falls somewhere in between the two categories.

Using two scoops of mint chocolate chip ice cream as a base, I added Irish oatcake crumbles, chocolate whiskey sauce, and whipped cream. If you know of a Houston store that sells chocolate whiskey sauce, FOR THE LOVE OF KILLARNEY, LET ME KNOW so I can buy it wholesale. Until then, I will make my own at home:

Chocolate Whiskey Sauce

  • 5 ounces of dark chocolate
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 3 tablespoons heavy cream
  • 1 shot whiskey

Melt chocolate in a double boiler and set aside. Whisk milk and sugar in a medium saucepan, bringing mixture to a steady simmer so that sugar completely dissolves.

Whisk in chocolate and heavy cream until smooth. Let mixture come to room temperature, then add whiskey.

Mint and whiskey might seem like discordant flavors, but contrasting temperatures (warm for the sauce, cool for the ice cream) made for a pleasing juxtaposition. I was simultaneously refreshed and intoxicated.

The pyromaniac in me wonders if I might be able to set a future version of this sundae on fire, but the neurotic in me says attempting a conflagration in our rental is probably a bad idea.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.