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Ice cream with Baileys

Serving Ice cream with Baileys in bowls

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If you thought making your own ice cream would be complicated, think again! This no-churn homemade Baileys Ice Cream is utterly delicious and takes just minutes to whip up - perfect for a quick and easy Christmas dessert.

Ingredients

Scale
  • 600ml double cream
  • 1 x 397g tin condensed milk
  • 125ml Baileys liqueur 
  • 100g good-quality dark chocolate, chopped into chunks 

Instructions

  1. Line a 900g / 2lb loaf tin with cling film, ensuring you have enough overhanging the sides.
  2. Pour the cream into a large mixing bowl and, using an electric whisk, whisk until you have soft peaks.
  3. Add the condensed milk and Baileys liqueur and whisk again until thickened.
  4. Fold in half of the dark chocolate chunks until evenly distributed throughout.
  5. Pour into the prepared tin and smooth over the top using a spatula. Sprinkle over the remaining chopped chocolate.
  6. Cover with cling film and freeze for at least 6 hours. Remove from the freezer 5 minutes before serving. Enjoy!

Notes

Chocolate: I have used dark chocolate here but you could use any chocolate you like - chopped white or milk chocolate would be equally delicious.

Remove from the freezer before serving: it is important to remove the ice cream from the freezer a few minutes before serving to give it time to soften a little and make it easier to scoop.

Make it vegan-friendly: although I haven’t tried it, you could use some nifty vegan swaps to make a homemade vegan ice cream. Simply use a vegan whippable cream (either this one from The Coconut Collab or Oatly’s whippable creamy oat) and Carnation’s Vegan Condensed Milk with Baileys Almande.