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5
from 1 vote
Baileys Ice Cream Recipe
This Baileys ice cream is smooth, moreish and no churn! It scoops beautifully and is adorned with Baileys chocolates and chocolate sauce.
Prep Time
10
minutes
mins
Freezing
8
hours
hrs
Total Time
10
minutes
mins
Course:
Dessert
Cuisine:
American, Irish
Diet:
Vegetarian
Servings:
8
servings
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Sieve
Large mixing bowl
Whisk
1.5 litre freezer-safe container with lid
Ingredients
For the ice cream
600
ml
double cream
20
g
cocoa powder
200
g
condensed milk
100
ml
Baileys
To decorate (optional)
3
tbsp
chocolate sauce
100
g
Baileys chocolates
Instructions
Put the cream in a mixing bowl and whisk to soft peaks.
Add the condensed milk and Baileys, then sift the cocoa powder on top.
Whisk until thick and even.
Spoon the mixture into the container and level off. Place in the freezer overnight to set.
Once set, you can add the chocolate sauce and a few Baileys chocolates, if you like. I think they look attractive slightly smashed on top.
Stand your ice cream scoop in warm water to make it easier to serve your Baileys ice cream.
If it's still to firm to serve, allow the tub to stand covered for 10 minutes (or less on a hot day) and it should be easier to work with.
Video
Nutrition
Calories:
435
kcal
|
Carbohydrates:
32
g
|
Protein:
6
g
|
Fat:
35
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
96
mg
|
Sodium:
87
mg
|
Potassium:
222
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
1169
IU
|
Vitamin C:
1
mg
|
Calcium:
151
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!