Recipe Detail Page

To start: fill an ice cube tray with ½ Irish cream liqueur and ½ water and put in the freezer overnight. To a punch bowl or large pitcher, add 1 cup Cream Liqueur, ½ cup Phillip’s Butterscotch Schnapps, 1½ cups cream, 4 scoops of vanilla ice cream and 1 tray of cream liqueur ice cubes. Stir to mix and allow ice cream to mostly melt. Pour into small glasses and top each with a dollop of whipped cream and a jelly bean.