Indulge in the rich, creamy delight of this Baileys Irish Cream Ice Cream—a luscious adult treat that’s perfect for holidays or any cozy night in.
Made with wholesome ingredients like whole milk and heavy cream, it delivers satisfying good fats and moderate protein while staying naturally decadent.
Quick to prepare and easy to churn, this recipe offers a perfect balance of indulgence and simplicity for everyday enjoyment.
Baileys Irish Cream Ice Cream
Equipment
- 1 BALCI Ice Cream Scoop
- 1 Cuisinart 2-Quart Ice Cream Maker
- 1 KitchenAid Ice Cream Attachment
Ingredients
- 1 ½ cups whole milk
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- Pinch kosher salt
- ½ cup Baileys Irish Cream or similar
Instructions
- Prepare Freezer Equipment: Before beginning, make sure your ice cream maker’s freezer container is fully frozen for at least 24 hours. This ensures the mixture freezes evenly and develops a smooth, creamy texture. Without a properly chilled container, the ice cream may take longer to set and could develop icy patches instead of the desired soft, creamy consistency.
- Combine Cocoa Base: In a large mixing bowl, pour in 1 ½ cups of whole milk. Add ½ cup of unsweetened cocoa powder, 1 ½ teaspoons of vanilla extract, a pinch of kosher salt, and 1 cup of granulated sugar. Whisk or use a mixer for 2–3 minutes until the cocoa and sugar dissolve completely. The mixture should appear smooth and uniform in color with no visible lumps or sugar granules.
- Incorporate Heavy Cream: Gradually pour 2 cups of heavy cream into the chocolate base. Whisk or beat for another 2–3 minutes until the mixture thickens slightly and becomes smooth. Ensure all sugar granules are fully incorporated. This step adds richness and body, creating the creamy texture characteristic of high-quality ice cream.
- Chill Ice Cream Base: Cover the mixture and refrigerate for at least 30 minutes before churning. Chilling the base allows the flavors to meld, improves freezing time, and ensures the ice cream develops a smoother, more velvety texture. For best results, chill up to 2 hours if time permits.
- Pre-Churn Stir: After chilling, gently stir the ice cream base to ensure all ingredients are fully combined. This final stir eliminates any separation and helps the mixture churn evenly, producing a uniform texture throughout the ice cream.
- Begin Churning: Pour the chilled mixture into your frozen ice cream maker. Start churning according to the manufacturer’s instructions. Most machines take 20–30 minutes to reach a soft-serve consistency. Churning incorporates air, giving the ice cream a light, creamy texture while preventing ice crystals from forming.
- Add Baileys Irish Cream: About 10–15 minutes before the churning cycle ends, slowly pour in ½ cup of Baileys Irish Cream. Add gradually while the machine is running to ensure even flavor distribution. The alcohol slightly softens the ice cream, enhancing its smooth, rich texture.
- Transfer to Freezer Container: Once the ice cream reaches soft-serve stage, transfer it to a chilled, airtight container. If your container lacks a lid, press a layer of wax paper directly on the surface to prevent ice crystals. This step preserves the creamy texture while the ice cream hardens.
- Firm the Ice Cream: Freeze the ice cream for 2–4 hours, or overnight for a firmer texture. The longer it chills, the firmer the edges will be, while the center remains soft enough to scoop easily. This step allows flavors to deepen and gives the ice cream its classic consistency.
- Serve and Enjoy: When ready to serve, allow the ice cream to sit at room temperature for 3–5 minutes to soften slightly. Scoop into bowls or cones, and optionally drizzle extra Baileys on top or pair with shortbread or waffle cookies. This finishing touch enhances flavor and presentation, making the dessert rich, creamy, and indulgent.
Notes
- Ensure your ice cream maker’s bowl is fully frozen for at least 24 hours before starting; this is essential for achieving smooth, creamy ice cream.
- Gently whisk the cocoa, sugar, and milk until fully dissolved to prevent grainy texture.
- Chill the ice cream base in the refrigerator before churning—this improves texture and speeds up freezing.
- Add Baileys Irish Cream gradually during churning to distribute flavor evenly without affecting texture.
- For a firmer consistency, transfer ice cream to an airtight container and freeze for several hours or overnight.
Chef’s Secrets: Creating Perfect Creamy Ice Cream
Achieving the perfect texture and flavor in homemade Baileys Irish Cream Ice Cream comes down to a few small secrets.
Always start with cold, high-quality ingredients full-fat milk and cream make a big difference in creaminess.
Take your time whisking the cocoa powder and sugar to ensure no lumps remain.
Chilling the mixture before churning allows flavors to meld and helps the ice cream freeze faster, creating a smoother final product.
Lastly, introducing the Baileys slowly during the final minutes of churning ensures an even distribution of alcohol flavor without compromising the ice cream’s firmness.
These subtle steps elevate your homemade ice cream from good to exceptional.
Serving Suggestions: Ideas To Impress Guests
Serve this decadent Baileys ice cream as a stand-alone indulgent treat, or elevate it with simple accompaniments.
Drizzle a little extra Baileys on top for a boozy touch, or pair with shortbread cookies, chocolate shards, or waffle cones for added texture.
It also works beautifully as a dessert layer in trifles, parfaits, or sundae bowls.
For festive occasions like St.
Patrick’s Day or holiday dinners, garnish with chocolate curls, chopped toasted nuts, or a sprinkle of cocoa powder to make a visually stunning and delicious presentation.
Storage Tips: Maintaining Creamy Texture
To preserve the rich, creamy texture of your Baileys Irish Cream Ice Cream, store it in a tightly sealed, airtight container in the freezer for up to three months.
Press a piece of wax paper or plastic wrap onto the surface before sealing to prevent ice crystals.
If the ice cream becomes too firm, let it sit at room temperature for a few minutes before scooping.
Avoid repeated thawing and refreezing, as this can compromise the smooth texture.
For best results, portion into smaller containers if you plan to consume gradually.
Frequently Asked Questions
1. Can I make this ice cream without alcohol?
Yes! You can replace the Baileys Irish Cream with an equal amount of milk, cream, or a non-alcoholic coffee liqueur substitute. The ice cream will still be creamy and flavorful, though without the signature boozy notes.
2. How do I prevent ice crystals from forming?
Always chill the ice cream base before churning and store the finished ice cream in an airtight container with wax paper pressed onto the surface. Smooth, even churning also helps prevent ice crystal formation.
3. Can I add mix-ins like chocolate chips or nuts?
Absolutely! Fold in chocolate chips, fudge pieces, chopped toasted nuts, or caramel swirls during the last few minutes of churning. This adds texture and variety while keeping the ice cream creamy.
4. How long does homemade Baileys ice cream last?
When stored properly in an airtight container in the freezer, it will stay fresh for up to three months. For optimal taste and texture, consume within the first month.
5. Can I make this ice cream without an ice cream maker?
Yes, though it will require a slightly different method. Whip the chilled base until thickened, then pour into a shallow container and freeze.
Stir every 30–45 minutes to break up ice crystals until it reaches desired consistency. The texture will be slightly softer than machine-churned ice cream but still delicious.
