Skip to main content

Mooove Over Chocolate Chip, Because Steak and Bourbon Ice Cream is Now a Thing

Longhorn Steakhouse Steak and Bourbon Ice Cream
LongHorn Steakhouse

By now, you’re surely familiar with bacon in ice cream. If you’re not, head to your neighborhood ice cream parlor and chances are you’re going to find at least one flavor that features our favorite piece of the pig. Now, LongHorn Steakhouse has taken that idea and steered their company in a new direction, creating an ice cream featuring one of our other favorite meats: steak.

Starting July 1, select LongHorn Steakhouse locations in in New York City, Chicago, Atlanta, Nashville, Houston, Cleveland, Miami-Fort Lauderdale and Tampa will have a new menu item to choose from once you’ve made it through an 18-ounce Outlaw Ribeye and the requisite baked potato — steak and bourbon ice cream.

Made with frozen bits of steak — the first time, the brand stresses, you’ll ever find a frozen steak in their restaurants — as well as Jim Beam bourbon caramel sauce and LongHorn’s exclusive char seasoning, the dessert is aimed at those who think that one steak during the course of a meal just isn’t enough (though why they don’t have a steak-related appetizer, thereby completing an entire three course meal with steak is beyond us … LongHorn, if you’re reading, hit us up, we’ve got some ideas).

Sweet and savory, this ice cream will resemble bourbon bacon ice creams of yore, but, you know, with steak bits. The char seasoning helps to highlight the steak bits, giving the overall flavor a slightly smoky, slightly savory quality.

Steak purists might balk at the combination, but when you think about it, it isn’t that weird at all. Not only is it normalized because of the bacon thing but, follow us on this, it’s really just tapping into different items that all come from the same animal.

(Yes, we know meat cows and dairy cows are different, but stick with us.)

If you find yourself in a LongHorn this summer and decide that, yes, steak is indeed what you want for dessert, you can have a dish of Steak & Bourbon ice cream served up with whipped cream and “steak sprinkles” for around four bucks. We recommend getting a nice, healthy pour of bourbon to go with it to really round out the experience. Leather jacket to be bullish and add a little more cow to your experience completely optional.

Editors' Recommendations

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
The best añejo tequilas to prepare for Cinco de Mayo
Drin anejo tequila this Cinco de Mayo
Tequila shot with salt

When it comes to drinking holidays, there are two that stand out. The first is St. Patrick’s Day with its green beer, Irish whiskey, and dry Irish stouts. The second is Cinco de Mayo with its tequila and Mexican beer. While we honestly don’t know why we celebrate St. Patrick’s Day, we do know that Cinco de Mayo is not a celebration of Mexico’s Independence Day (that’s in September). It’s the day to remember the Mexican victory over France in the Battle of Pueblo.

Over the years, to celebrate Cinco de Mayo, we’ve enjoyed our fair share of blanco tequila shots and light Mexican lagers. As we’ve grown, we’ve realized we prefer something with a little more complexity. That’s why this year we’re going to sip añejo tequilas instead.
What is an añejo tequila?

Read more
Secrets revealed: Easy ways to elevate your cocktail game from a pro mixologist
How to improve your home mixology game
grasshopper cocktail

Making a top-notch cocktail is not implied. Even if you're working with a great drink recipe or all the necessary ingredients, you still have to execute. Fortunately, we know some people in the trade who have been turning out incredible cocktails for years.

That's certainly the case with Mike Milligan. He's the lead barkeep at Four Seasons in Oahu. From twists on classic cocktails to nailing a good egg white drink, he's the man for the job.

Read more
Clams vs mussels: The differences explained
These two delicious ingredients are more different than you think
Seafood pasta

For whatever reason, shellfish has a rather high-maintenance reputation. Perhaps it's simply the lack of familiarity in many American households. Clams and mussels are indeed a delicious indulgence when dining out, but they are not necessarily a staple of weeknight dinners at home—at least, not necessarily in non-coastal states. Salmon or shrimp may be the fish that grace our tables on seafood night, but seldom mussels or clams. This may be because shellfish can be tricky and unfamiliar.

The truth is that both clams and mussels are impressive, delicious ingredients that are truly easy to prepare in a variety of ways. Whether steamed, broiled, baked, sauteed, or grilled, these beautifully briney little mollusks make for meals that feel elegant and sophisticated but with very little effort and usually a relatively small price tag. But what's the difference between these two shellfish, and how are they best used in your dishes at home?
Clams vs mussels: Similarities and differences

Read more