This sumptuous Baileys ice cream recipe makes a wonderful grown up treat for any occasion. Whether you serve it with a special dessert or enjoy it alone with a splash of your favourite Irish cream as a sauce, this deliciously rich ice cream is one to make and enjoy over and over again.
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Easy Baileys ice cream
This deliciously indulgent Baileys ice cream is rich, sumptuous and really rather special. Although it is easy to make, it makes a big impression and allows you to show off and spoil your loved ones whenever you like.
I have used the most famous of Irish cream liqueurs but others will work just as well. If you are not fond of the whiskey flavour, there are many alternatives.
The great thing about using alcohol in ice cream is that you get a lovely softly ice cream that is more akin to a gelato, and is scoopable straight from the freezer.
Most of my no-churn ice cream recipes use condensed milk, but this is a more traditional approach. It does use uncooked eggs, and as long as the eggs have the lion mark (or meet local safety standards outside the UK), this should be safe for most people. If you can’t eat uncooked eggs, however, you might want to try one of my other ice cream recipes instead.
Why you will love this Irish cream ice cream
- Bailey’s ice cream! Three delicious words!
- Anyone can make this from just 4 four basic ingredients.
- No specialist equipment needed – just an electric mixer. There’s no need for an ice cream machine, and no churning.
- No churn ice cream without condensed milk is less sticky and sweet and a lot more grown up. In fact, it is a lot like store-bought ice cream – but better.
- It is utterly delicious!
- My Baileys ice cream recipe is scalable, adaptable and fairly forgiving, so you do not need to measure or be accurate. Adjust the sugar to suit your taste and use your own favourite cream liqueur.
- It is far cheaper than buying premium ice cream from the store.
- Did I mention easy Irish Cream Ice Cream? So good! So impressive!
Baileys ice cream – ingredients
- Sugar – I use golden caster sugar for almost everything (aside from preserving), but white sugar is also fine. If you only have granulated sugar, pulse it in a blender or spice grinder for a few seconds, taking care not to turn it into icing sugar.
- Double cream – Again, regular double cream. You can use the expensive extra thick if you want, but it isn’t necessary.
- Baileys – or your favourite Irish Cream liqueur, it makes no difference to the ice cream recipe. The seasonal flavoured variations such as chocolate or salted caramel would work well too. Alternatively, you could use a cream liqueur based on a different spirit, such as Amarula or Disaronno Velvet.
- Egg – I always buy free range.
Raw Eggs
I don’t worry about eating raw eggs that I buy in the UK. The risk from hens’ eggs with a British Lion stamp is low and most people can safely eat them. More information on raw eggs from the NHS.
How to make Irish cream ice cream
Pro Tips – Successfully whisking egg whites
It is important that you do not have any grease, oil or fat in with egg whites or they will not whisk.
- Use a scrupulously clean bowl – I far prefer glass, metal or ceramic. It is almost impossible to get a plastic bowl clean unless you have a dishwasher.
- You don’t want any of the egg yolk to mix with the whites, so if you are using more than one egg, don’t break them over the mixing bowl! It is important to separate each egg before you add the white to the bowl with the other whites so crack each into a small bowl first, one at a time, checking for any stray bits of shell. If you break a yolk, set that egg to one side and use it for something else.
- Slightly older eggs are better when you need to whisk egg whites. If you only have very freshly laid eggs, leave the separated whites in a bowl for an hour or two before whisking.
Step two – Whip the remainder of the cream until you have soft peaks.
Pro tip If you whisk the cream after the egg whites, there is no need to wash the whisk between the two tasks! If you whisk the cream first, then you must clean the whisks scrupulously to avoid introducing any fat into the unwhisked eggs.
Step three – Add the sugar and egg yolk to the cream. Whisk again to soft peaks.
Step four – Add half the Bailey’s Irish cream to the cream, sugar and egg mixture and whisk to soft peaks. Then add the rest and whisk in. The extra liquid will prevent the cream from really thickening, but get it as stiff as you can.
I find that if you add the egg yolk, sugar and liqueur all at once, it takes forever for the cream to thicken and it can split. Best to do it in stages!
Step six – Transfer your Baileys ice cream mixture to an airtight box, seal and freeze overnight or for at least 6 hours before serving.
FAQS
How long does this keep?
I find that homemade ice cream doesn’t last as long as commercial ice cream, as the texture can change. Provided it is in a sealed container, it is good for at least several weeks. Ours, however, never goes uneaten for that long! If you want to make and serve in a pretty dish or a tin, then seal it in a plastic bag and try to eat within a few days.
Can I make a big batch?
Absolutely – although using a full 300 ml carton of cream and two eggs makes a lot of ice cream!
Are raw eggs safe?
I think the risk is minimal and I am happy to eat raw hens’ eggs with the British Lion Mark in accordance with the NHS guidelines. If you have any doubts, you might prefer my creme egg ice cream, which does not contain eggs.
Hints, tips & variations
- Make Chocolate Baileys Ice Cream. Follow the instructions for making the ganache for my no churn mini egg ice cream and then whisking into the Baileys cream at step 4 above.
- Serve with a generous drizzle of Baileys (or your chosen liqueur).
- Add a spoonful of Irish cream when making my hot fudge sauce, then drizzle over the ice cream.
More Ice Cream Recipes!
And because ice cream is better turned into a sundae with a hot ice cream sauce, top with
Easy Bailey's Ice Cream (No Churn)
Ingredients
- 1 egg
- 150 ml double cream
- 60 g caster sugar
- 60 ml Baileys (or other Irish Cream)
Instructions
- Crack and separate the egg. Put the white into a clean bowl and whisk with the electric whisk until you have soft peaks. Whisk in a teaspoon of the sugar to stabilise it.
- Whip the cream to soft peaks. If you do this after whisking the egg whites, there is no need to wash the whisk between the two tasks.
- Add the sugar and egg yolk to the cream, and whisk again to soft peaks.
- Add half the Irish cream to the cream mixture, and whisk again. Then whisk in the second half.
- Add the whisked egg whites to the cream and use a spatula to fold in gently. The air in the cream and egg white is what gives the ice cream its lovely mousse-like fluffy texture and removes the need to churn it, so try not to knock it out.
- Transfer the mixture to an air-tight tub and place in the freezer for at least six hours to freeze. The alcohol in the Irish cream will stop the ice cream freezing solid, so this ice cream is scoopable straight from the freezer.
Notes
- Make Chocolate Baileys Ice Cream. Follow the instructions for making the ganache for my no churn mini egg ice cream and then whisking into the Baileys cream at step 4 above.Â
- Serve with a generous drizzle of Baileys (or your chosen liqueur).
- Add a spoonful of Irish cream when making my hot fudge sauce, then drizzle over the ice cream.
Debbie
How wonderfully indulgent and delicious. A truly adults only dessert and certainly one I will enjoy more of over the summer months.
Mandy
I really do like the texture of this kind of ice-cream, lovely and smooth and luxurious. The Bailey’s is a great flavour to use. I have to say this is better than any shop bought alternatives I’ve tried.
Helena
Baileys is one of those things that is just perfect with ice cream. I really love this method, it gives such a smooth creamy texture.
Linda Holland
Lovely summer dessert for the adults. Really clear instructions for great results.
Yasmine Kirkwood
This is pure luxury and simply delectable. Lovely consistency and the Bailey’s just makes it so good.
Kelly Watson
Using this method with the egg was a little daunting, but with following your instructions it came out really well. A little more complicated than the other no churn method, but it makes quite a difference with texture.
Terry Smith
Now this is what I call a grown up pudding! Wonderful and creamy and the flavour of the Irish cream is simply perfect.
Kirsty Milton
I never buy manufactured ice-cream now. Making your own is by far better and much more satisfying. It really does have the taste of luxury.