I don’t like Soy Sauce on anything, so I wouldn’t like that.
butterscotch?
I’ve made something similar. I think a sticky toffee pudding with a whisky sauce. I know the sauce had much more than 2 tablespoons of whisky, maybe a half cup? Then heated with sugar, butter, maybe cream.
Anyway, it definitely had a whisky hit, but was also sweet and rich.
Weirdly, Scotch whisky and vanilla have a lot of affinity for each other, at least for non-peated whiskies. I’ve seen and made vanilla ice cream recipes that call for something like half a teaspoon of Scotch per quart of ice cream, and it works quite well. The recipe I used recommended Monkey Shoulder, which is a pretty solid blended Scotch.
That said, I don’t know if I’d want a shot of whisky just poured over my brownie sundae. I think if I were making this sundae, I’d make a caramel sauce and add the whisky to it like others have suggested. Something like this, and I’d add it to the cream in Step 2. I’d probably start with half a teaspoon, and see how that did, and adjust from there.
I make a sauce for bread pudding made from Bailey’s Irish Cream. It’s a big hit at family gatherings. I made it once with a 134 proof barrel select rye whiskey. The tang of the cinnamon, sweet of the sugar and heat of the whiskey made that the best bread pudding I have ever made.
A robust four-star sweet balsamic vinegar would go well with that. I frequently drizzle some over vanilla ice cream and strawberries, or in the absence of strawberries, just plain vanilla ice cream. It adds a gourmet quality to an otherwise simple dessert.
Maybe Bourbon.
This too.
I don’t drink, so I offer this 
:
Dame blanche (French, “white lady”) is the name used in Belgium and the Netherlands for a sweet dessert consisting of vanilla ice cream with whipped cream, and warm molten chocolate.
Sweet sherry, I think, or kirsch. Booze plus cake does work pretty well.
I’m in!
Sounds like a lot of people agree on “some other liquor”. I’m not a whiskey / whisky drinker, but yeah - orange liqueur, creme de cacao, creme de menthe or similar might be quite nice. Maybe nicer if it were mixed into some whipped cream though.
May be worth mentioning the entire category of dessert – the boozy milkshake.
And – yes: they can be delicious:
This spring I tasted a whisky sauce for the first time, but it was poured over a tortilla (the Spanish dish, a kind of potato omelette) and it was absolutely delicious. A sweet sauce, by the way. A quick google shows up hits in Seville, which was where I was at the time, so that makes sense.
j
No, I would not like to eat that, at all. I don’t like whiskey in any of its forms. But I’d take @glee’s Dame Blanche any time (and just did recently, having been in Belgium).
I’ve made Kahlua ice cream with pieces of fun size Heath toffee mixed in.
While we’re on the topic, allow me to sing the praises of a pretty unusual dessert topping; hot sauce. When used on vanilla ice cream, it adds flavor, and the heat balances well with the sweet cool flavor of vanilla ice cream especially. I actually backed a hot sauce on Kickstarter a few years back which is specifically designed to be an ice cream topping; it uses Carolina reapers for heat and adds basil and strawberry for flavor.
Back when I did drink, I concocted (created) this cocktail, which I called California Chocolate Milk:
1 shot of Crème de cacao
1 shot of Kahlúa
1 shot Rum (such as 151)
Garnish with whipped cream and dark chocolate shavings
I could see having that with ice cream. @Skywatcher has a good idea too for that garnish. Heath toffee is good stuff.
Tajin Sweet Chamoy is marketed for an ice cream topping.
I’ve done this with a Cruzan Blackstrap Rum, and it was quite good. What was better was making a Vanilla Milkshake mixed with said rum, with moderate sized chunks of good brownie broken up and gently stirred in. Not that @DavidNRockies other boozy milkshake options aren’t good (I mentioned my bananas foster boozy milkshake in another thread) but this one keeps all the elements of the original.
As for the second part, I do agree, but would use the nice dark cherry balsamic I got from my local specialty vinegar and olive oil shop. I love a chocolate and cherry combination, and this gets me there, with the additional sweet + sour from the balsamic as well.
Mmm, yes, but with the scotch on the side? A nice Ardbeg, please? mmmmm