Ice Cream with Baileys
If you thought making your own ice cream would be complicated, think again! This no-churn homemade Baileys Ice Cream is utterly delicious and takes just minutes to whip up - perfect for a quick and easy dessert.
Servings: 8 servings
Ingredients
- 600 ml double cream
- 1 x 397g tin condensed milk
- 125 ml Baileys liqueur
- 100 g good-quality dark chocolate chopped into chunks
Instructions
- Line a 900g / 2lb loaf tin with cling film, ensuring you have enough overhanging the sides.
- Pour the cream into a large mixing bowl and, using an electric whisk, whisk until you have soft peaks.
- Add the condensed milk and Baileys liqueur and whisk again until thickened.
- Fold in half of the dark chocolate chunks until evenly distributed throughout.
- Pour into the prepared tin and smooth over the top using a spatula. Sprinkle over the remaining chopped chocolate.
- Cover with cling film and freeze for at least 6 hours. Remove from the freezer 5 minutes before serving. Enjoy!
Notes
To serve: Store in an airtight container in the freezer. Remove from freezer 10-15 minutes before serving so that it softens and becomes scoopable.
To store: It will last in an airtight container in the freezer for up to 3 months.
Chocolate: I have used dark chocolate here but you could use any chocolate you like - chopped white or milk chocolate would be equally delicious.
Remove from the freezer before serving: it is important to remove the ice cream from the freezer a few minutes before serving to give it time to soften a little and make it easier to scoop.
Make it vegan-friendly: although I haven’t tried it, you could use some nifty vegan swaps to make a homemade vegan ice cream. Simply use a vegan whippable cream (either this one from The Coconut Collab or Oatly’s whippable creamy oat) and Carnation’s Vegan Condensed Milk with Baileys Almande.