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I love making this Baileys Ice Cream. Imagine the most deliciously smooth and creamy ice cream, infused with the sweet vanilla and chocolate-notes of Baileys, swirled with crunchy chocolate pieces. Trust me, it is so good.
If you are a fan of Baileys (and judging by the popularity of my Baileys Tiramisu, quite a few of you are), you will love this Baileys Ice Cream recipe. I know you may think that homemade ice cream is complicated and almost impossible to make if you don’t have an ice cream machine. But this recipe doesn’t require an ice cream machine! It’s all due to one ingredient: condensed milk! This is the best 2-ingredient no-churn ice cream – it’s so incredibly easy but unbelievably delicious and there are so many ways to customise it.
Table of Contents
Why you will love this recipe:
- It is so quick and easy – it literally takes less than 15 minutes prep.
- It can be made ahead so it is an ideal Christmas dessert.
- It is super versatile, you can switch up the chopped chocolate to use whatever you prefer – you could also play around with different liqueurs.
- It has no eggs so it’s fuss-free and easy.
- It uses just 4 staple ingredients that you are likely to already have in your fridge and cupboards.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Double cream – you must use double (heavy) cream in this recipe, single cream won’t whip up or set as well.
Condensed milk – I use Carnation but any brand works. Make sure it’s condensed milk and not evaporated.
Baileys liqueur – this is an Irish cream liqueur which brings the most delicious vanilla flavour with hints of chocolate. You can find it in most supermarkets these days.
Substitutions and Variations:
Baileys: Kirsch would be delicious or try Amaretto or Frangelico. You could also use Sherry.
Chocolate: you could swap for milk or white chocolate, if you prefer – or use all three for a Triple Chocolate Baileys Ice Cream. Alternatively, you could use leftover Christmas chocolates, fudge pieces or chopped nuts for extra crunch.
Here’s how to make Ice Cream with Baileys:
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Line a 900g / 2lb loaf tin with cling film, ensuring you have enough overhanging the sides. Pour the cream into a large mixing bowl and, using an electric whisk, whisk until you have soft peaks.
TWO: Add the condensed milk and Baileys liqueur and whisk again until thickened.
THREE: Fold in half of the dark chocolate chunks until evenly distributed throughout.
FOUR: Pour into the prepared tin and smooth over the top using a spatula. Sprinkle over the remaining chopped chocolate. Cover with cling film and freeze for at least 6 hours. Remove from the freezer 5 minutes before serving. Enjoy!
Cooking Tips:
Whipped cream: take care to whip the cream just to soft peaks as it will be whisked further with the addition of the condensed milk and Baileys – if you over whip, it will split and ruin the texture.
Personalise: have fun trying different chocolates, nuts and fudge pieces in the filling – or experimenting with different liqueurs. Don’t be tempted to add too much liquid as that will affect the set.
The perfect scoop: for easy scooping, dip an ice cream scoop in hot water, dry on a clean cloth, then glide across the top and scoop down. You should get perfectly round, creamy scoops.
Slice and serve: if you want a cheffy presentation, use the overhanging cling film to lift the ice cream out of the loaf tin and, using a hot, dry knife, cut into slices. Set onto plates, drizzle over chocolate sauce and a sprinkling of toasted nuts and serve. Yum!
Frequently Asked Questions
Yes! I would just recommend an electric whisk as it will be rather tiring otherwise to use a manual whisk.
Baileys is an Irish cream liqueur made with cocoa, cream and Irish whiskey. It has a rich chocolatey flavour with a sweet, vanilla kick.
It will last in an airtight container in the freezer for up to 3 months.
Store in an airtight container in the freezer. Remove from freezer 10-15 minutes before serving so that it softens and becomes scoopable.
No, you must use condensed milk as it has the high sugar content which is necessary for this to freeze into the right texture.
You could freeze directly into a large tupperware with a clippable lid, for ease. Then you can pop it straight into the freezer. Otherwise, use a loaf tin as I have done, lined with clingfilm. This looks a little nicer if you are planning to serve to others! Either work.
Other recipes you might enjoy:
My Baileys Tiramisu is a must-try for any Baileys fans. Why not make something you could serve this Baileys Ice Cream with? My Melt-in-the-Middle Chocolate Puddings or rich and indulgent Self Saucing Chocolate Pudding would be utterly irresistible. It would also be particularly delicious with my Chocolate Chip Skillet Cookie.
Easy Dessert Recipes
Baileys Tiramisu
Easy Dessert Recipes
No Bake Tiramisu Cake
Easy Dessert Recipes
Homemade Honeycomb Ice Cream
Easy Dessert Recipes
Chocolate Brownie Trifle
If you made this Baileys Ice Cream or any other recipe on the site, please do leave a comment and let us know how it went!
Ice Cream with Baileys
Ingredients
- 600 ml double cream
- 1 x 397g tin condensed milk
- 125 ml Baileys liqueur
- 100 g good-quality dark chocolate, chopped into chunks
Instructions
- Line a 900g / 2lb loaf tin with cling film, ensuring you have enough overhanging the sides.
- Pour the cream into a large mixing bowl and, using an electric whisk, whisk until you have soft peaks.
- Add the condensed milk and Baileys liqueur and whisk again until thickened.
- Fold in half of the dark chocolate chunks until evenly distributed throughout.
- Pour into the prepared tin and smooth over the top using a spatula. Sprinkle over the remaining chopped chocolate.
- Cover with cling film and freeze for at least 6 hours. Remove from the freezer 5 minutes before serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t believe how easy this ice cream was and it truly works so well despite not using an ice cream maker. It was thick and creamy – so good.