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Pouring Irish cream onto a bowl of Irish cream ice cream as a double treat.
4.88 from 8 votes

Easy Bailey's Ice Cream (No Churn)

Bailey's ice cream is easy to make and simply delicious! Soft and scoopable straight from the freezer, with a light fluffy creamy texture, this Irish cream ice gives great results every time. Even better, there's no churning required, with only 10 minutes hands-on time and just 4 ingredients.
Servings: 6 portions (makes 600ml)
Cook Time30 mins
Freezing Time6 hrs
Total Time6 hrs 30 mins

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.
    1 egg, 60 g caster sugar
  • 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.
    150 ml double cream
  • Add the sugar and egg yolk to the cream, and whisk again to soft peaks.
    60 g caster sugar
  • Add half the Irish cream to the cream mixture, and whisk again. Then whisk in the second half.
    60 ml Baileys
  • 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

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.
• 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.
Calories: 168kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 20mg | Potassium: 29mg | Sugar: 12g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg