Ice Cream with Baileys

5 from 1 vote

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 dessert.

Prep Time15

Cook Time6

Total Time6 15

Course: Dessert

Cuisine: English

Servings: servings

Author: Margie

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

To serve: Store in an airtight container in the freezer. Remove from freezer 10-15 minutes before serving so that it softens and becomes scoopable.

To store: It will last in an airtight container in the freezer for up to 3 months.

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.

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