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You are here: Home / Recipes / Recipes by Holiday & Season / Christmas / Chocolate & Baileys Ice Cream Bombe (No Churn)

Chocolate & Baileys Ice Cream Bombe (No Churn)

Published on December 19, 2019 by Helen Best-Shaw Leave a Comment
Last Updated on November 20, 2020

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This show stopper ice cream bombe, filled with Baileys ice cream, is simple to make using a no-churn recipe with just four ingredients! Twenty minutes work, then into the freezer for a delicious dessert that is perfect for impressing family and friends.

An ice cream bombe showing the hidden Bailey's ice cream centre

Everything You Need To Know

  • Ice Cream Bombe – Frozen Magic
  • How To Make Chocolate & Baileys Ice Cream Bombe
  • Hints & Tips 
  • Chocolate & Baileys Ice Cream Bombe
    • Ingredients
    • Instructions
    • Notes

Ice Cream Bombe – Frozen Magic

This play on a traditional Christmas pudding makes a fantastic show stopper for any Christmas party and an excellent alternative to Christmas pudding. The chocolate ice cream bombe contains a surprise centre flavoured with Baileys cream liqueur, a seasonal favourite. It makes a lovely lighter festive dessert and is sure to impress.

This no-churn ice cream recipe is amazingly easy to make. You simply fold condensed milk through flavoured whipped cream and freeze. No custard to cook and no need for an ice cream machine. It is silky soft and creamy, and can be scooped or sliced straight from the freezer. 

Measuring the condensed milk is much easier by weight. Leftover condensed milk can be poured into a plastic tub and frozen, but beware: it doesn’t freeze completely. You need to make sure it’s in a leak-proof container with a locking lid. 

No-churn ice cream can turn grainy if kept for too long, so use it up within a couple of weeks. Let’s be honest, though – if you have leftovers the day after, they are unlikely to go uneaten for very long! 

How To Make Chocolate & Baileys Ice Cream Bombe

Step one – Double line a 1 litre / 2 pint pudding basin with cling film, pressing the film to the sides of the bowl. 

Step two – Using a stand mixer or an electric whisk, whisk two thirds (300 ml) of the double cream together with the chocolate sauce until it holds a stiff peak. Fold in 150 g condensed milk.

Step three – Transfer about a quarter of the mixture to a separate bowl and set aside.

Step four – Spoon the rest of the chocolate cream mixture into the lined pudding basin. Use a spatula to spread it around the inside of the bowl evenly to form the outer layer of the ice cream bombe. It should be about an inch thick. 

Step five – Whisk the remaining 150 ml of the double cream with the Baileys until it holds a stiff peak. Fold in the remainder of the condensed milk (75 g).

Step six – Spoon the Baileys ice cream mixture into the “well” in the pudding basin and smooth it flat. Cover with the reserved chocolate ice cream mixture, making sure that the Baileys ice cream in the middle is completely covered. Smooth the top.  

Step seven – Cover the basin with cling film and freeze overnight.

Step eight – To serve, remove the top layer of cling film. Then flip it out onto a plate or cake stand, remove the bowl and carefully peel off the film.

Garnish with holly, cranberries or a sparkler. It’s ready to eat immediately, so there is no need to let it soften. 

Hints & Tips 

My no-churn ice cream recipe is simple and forgiving. The essential ratio to remember is two of cream to one of condensed milk by volume. I frequently whip up a batch , normally using a hand electric whisk. There’s no need for a stand mixer.  

  • Clear a space for the pudding basin in the freezer before you start so that you can get your bombe in quickly.  
  • If you over-whip the cream and it starts to go grainy, add a splash of milk and then slowly whisk it to rescue it.  
  • Don’t worry too much about precision when you line the mould with the chocolate ice cream – it doesn’t have to be perfectly hollowed out.  
  • You can make this recipe with bar chocolate rather than sauce. Gently melt about 100 g of quality dark cooking chocolate a saucepan with the 300ml of cream. Then allow to cool, whisk and continue as before. 
  • If possible, allow to freeze over-night. However, at a push you can make this first thing in the morning and use the fast freeze button to help things along. 
  • Don’t feel you have to stick to regular Baileys in your ice cream bombe! Try other cream liqueurs; I think salted caramel would work very well.
  • Alternatively, gingerbread cream liqueur is seasonal, or for a no-churn chocolate ice cream bombe with double the chocolate, use a chocolate or white chocolate version and decorate with chocolate flakes.  
  • No-churn ice cream will keep in an airtight tub in the freezer for up to two weeks. If you leave it much longer, it can start to go grainy.    

A chocolate Baileys ice cream bombe on a glass cakestand, surrounded by decorations.

If you love no-churn chocolate ice cream, why not try these recipes for Three-ingredient toblerone ice cream,  Easy no-churn twix ice cream, or my delicious After eight ice cream shots?  

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Ice cream bombe on glass stand with holly
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Chocolate & Baileys Ice Cream Bombe

A delicious and simple to make no-churn ice cream recipe for an impressive showpiece dessert with a hidden centre.
Servings: 12 Servings
Author: Helen Best-Shaw
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
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Ingredients

  • 450 ml double cream
  • 300 ml condensed milk
  • 150 g chocolate sauce
  • 50 ml Baileys cream liqueur (or equivalent)

Instructions

  • Double line a 2 pint pudding basin with cling film, using enough to generously hang over the edge. Press the cling film to the inside of the bowl.
  • Using your stand mixer or an electric whisk, whisk 300 ml of the double cream with the chocolate sauce until it holds a stiff peak. Fold in 150 g of the condensed milk.
  • Transfer about a quarter of this mixture to another bowl and set aside.
  • Pour the remaining mix into the lined pudding basin. Use a spatula to spread it around the inside of the bowl so it is about an inch thick, forming the outer layer.
  • Whisk the remainder of the double cream (150 ml) with the Baileys until it holds a stiff peak.   Fold in the remainder of the condensed milk (75 g).
  • Spoon this mixture into the well in the centre of the chocolate mixture. Smooth the top flat.
  • Cover with the chocolate mix that was set aside, so that the Baileys ice cream is competently covered. Smooth so the surface is flat. Cover with cling film and freeze overnight.
  • To serve, remove the top layer of cling film, flip out onto a plate or cake stand and peel the cling film off.
  • Garnish with holly, cranberries or a sparkler. Ready to eat straight from the freezer, no need to let it soften.

Notes

No churn ice cream is one of the easiest, and most forgiving recipes you can make. If you stick to double the volume of cream to condensed milk there really isn't that much that can go wrong.  I usually make this with a basic hand electric whisk - no need for a stand mixer.  
  • Clear a space for the pudding basin in the freezer before you start.  
  • If you over whip the cream and it starts to go grainy, add a splash of milk and slowly whisk it in to rescue it.  
  • Don't worry too much about precision when you line the mould with the ice cream. It doesn't have to be perfectly smoothly hollowed out.  
  •  Allow to freeze over night. However, at a push you can make this first thing in the morning and use the fast freeze button to help things along. 
  • Leftovers can be stored in an airtight tub in the freezer for up to 2 weeks. If you keep it longer, it may start to go grainy.   
Nutritional Information
  • This recipe is 15 Weight Watchers Smart Points per portion
 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Chocolate & Baileys Ice Cream Bombe
Amount Per Serving
Calories 267 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 60mg20%
Sodium 89mg4%
Potassium 156mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 618IU12%
Vitamin C 1mg1%
Calcium 102mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: British
Keyword: Alternative Christmas, christmas pudding
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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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