Smooth and creamy, this no churn Baileys ice cream is absolutely delicious and super easy to make. A boozy, decadent treat packed full of Baileys chocolate wafer pieces its perfect for Irish cream lovers any time of year.
What do you do with leftover cream that you brought for Christmas desserts?And the thought of more dessert after the festive excess just isn't something you can bring yourself to do?
You make it into ice cream.
Not just any ice cream... the simplest ever - no churn!
And as it's that time of year too, there's also a cupboard full of festive liqueurs so what better way to mix the two and make Baileys ice cream.
Anything with Baileys in it floats my boat to be honest; my no bake Baileys cheesecake is a top make in this house. And this no churn ice cream gives it a run for its money - it's super decadent!
Not only will you find a good measure of Irish Cream in there giving you that smooth flavour, there's also these fabulous Baileys cream filled wafers that are coated in chocolate... oh yes!
Every year they appear just before Christmas and I stock up on them; they're the perfect add-in to the ice cream or for topping off my Baileys chocolate ganache cupcakes.
But whether you make it for Christmas or St. Patricks Day, this ice cream is the perfect dessert all year round.
Table of Contents
Recipe overview
Taste: Smooth, velvety Baileys
Skill: Beginner
Pros: No fancy ice cream machine needed
Cons: None; eat it quick before it melts
Ingredients and substitutions
Check out my shopping list for ingredients and equipment
The best thing about this no churn Baileys ice cream is it's simplicity and that it uses only a few ingredients. Here’s everything you’ll need...
- Double Cream or Heavy Cream
- Sweetened Condensed Milk
- Baileys Irish Cream
- Baileys Wafer Biscuits or other add-ins - why not try Baileys Truffles instead?
Recommended ingredients
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can't guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
Not only are the ingredients simple, there's absolutely no faffing with expensive ice cream machines. These are the exact tools I use in my kitchen...
- Large mixing bowl
- Hand held mixer
- Rubber spatula
- Baking Parchment
- Loaf tin or reusable ice cream tubs - I love these SveBake reusable containers; they're perfect for storing ice cream in my freezer
How to make Baileys ice cream
Full measurements and instructions can be found on the recipe card
With just 5 simple steps and just 5 minutes, this no churn Baileys ice cream is easy to make! Here’s everything you have to do...
- In a large mixing bowl, whisk the double cream with the hand mixer until it forms thick peaks. Alternatively you can use a stand mixer with the balloon attachment
- In a small mixing bowl, whisk together the condensed milk and the Baileys until well combined
- Add the condensed milk mixture to the whipped cream and fold together. Give the mixture a final whisk making sure everything is well combined
- Pour half the ice cream mixture into your ice cream containers, scatter over two-thirds of the crushed Baileys wafers then pour over the remaining ice cream and the rest of the wafers
- Cover the ice cream with clingfilm or a lid if using an ice cream tub, and place in the freezer for at least 8 hours or overnight. No stirring necessary
TOP TIP: You can use any add-ins you like - I love the texture of the wafers in contrast to the smooth ice cream, but Baileys chocolate or Baileys truffles would work well too.
How to serve the ice cream
The beauty of the Baileys, is not only does it make this ice cream taste utterly delicious, it also helps keep the ice cream soft, as the alcohol freezes at a lot lower temperature.
But that said you do need to let the ice cream soften a little before serving - about 10-15 minutes should do, depending on how warm or cold your kitchen is.
FAQs about no churn Baileys ice cream
The recipe will make approximately 1 litre of ice cream; about 12 two-scoop servings.
You'll need a container that will hold approximately 1 litre of ice cream - a loaf tin works really well (I line mine with baking parchment) or you can use a reusable freezer-proof container. I absolutely love my SveBake ice cream tubs.
Remember to keep the ice cream covered to prevent ice crystals.
The Baileys ice cream will keep in the freezer for up to 3 months, but once you've started to eat it, it's best to finish it within 1-2 months.
No you really don't that's the beauty of no-churn ice cream. The fat content of the condensed milk and double heavy prevent crystallisation giving you a smooth and creamy ice cream.
More ice cream recipes to try
If you liked this Baileys ice cream here are some other no churn recipes that I think you’d enjoy...
Did you make this recipe?
Please leave a ☆☆☆☆☆ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Instagram, Facebook or Pinterest?
Recipe
No Churn Baileys Ice Cream
Ingredients
- 500 ml Double Cream or Heavy Cream
- 397 ml Sweetened Condensed Milk approximately 1 can
- 200 ml Baileys Irish Cream or Store-brand Alternative
- 10 Baileys Wafer Biscuits or Baileys Truffles
Instructions
- Using a hand mixer, or a stand mixer with the balloon whisk attachment, whip the double cream until it reaches thick, stiff peaks. Make sure not to over whip the cream, it should still be spreadable. If your cream is too stiff, add a tablespoon of milk and whisk in to loosen it up.
- In a separate bowl, whisk together the condensed milk and Baileys then add to the whipped cream and gently fold everything together. Whisk the mixture again until well combined.
- Line a loaf tin with baking parchment or use a reusable ice cream tub.
- Pour half of the mixture into the tin. Crush the Baileys wafer biscuits and scatter half of the pieces over the top of the ice cream.
- Pour over the remaining ice cream mixture and smooth over with a rubber spatula. Finish off by scattering over the remaining wafer pieces.
- Cover the ice cream with clingfilm or a lid if using an ice cream tub, and place in the freezer for at least 8 hours or overnight. No stirring necessary!
- When you’re ready to serve, let the ice cream soften slightly for 10-15 minutes before scooping.
Notes
- You can use the cream and condensed milk as a base, and add any flavour combinations you want to try or just vanilla extract for a basic ice cream recipes.
- You can colour the ice cream with a food colouring gel if you wanted to have different coloured swirls through your scoops.
- The ice cream will keep in the freezer for up to 3 months, but once you've started to eat it, it's best to finish it within 1-2 months.
YOUR OWN NOTES
Nutrition
Disclaimer
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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Marion
Wow! I've never tried making ice cream before as I thought it was a bit complicated, but this recipe is so easy. Thank you for sharing, I'll definitely try out some other flavour ideas.