Baileys Ice Cream
The best Baileys ice cream is rich, smooth and so creamy. It's also so easy to make, no-churn and the best tasting ice cream ever!
Servings: 8
Calories: 416kcal
Ingredients
- 2 cups Heavy Cream (480ml) Cold
- 14 ounce Can Sweetened Condensed Milk (400g)
- ¼ cup Cocoa Powder (21g) Unsweetened, Sifted
- ½ cup Baileys Irish Cream (120ml) Cold
Instructions
- Add heavy cream to the bowl of your stand mixer and whip it until you have stiff peaks.
- Add sweetened condensed milk, sifted cocoa powder and Baileys and whip in until thickened.
- Transfer to a loaf pan and smooth down. Cover with foil and freeze until set.
- When the ice cream has set, scoop and serve.
Notes
- Heavy cream - is called thickened cream in Australia. You can also use whipping cream. It must be fridge cold or it may not whip properly.
- Don't over-whip it. Whip the ice cream mix until thickened, but be careful not to over-whip it or it will start to turn grainy.
- Scoop and serve right away. The alcohol in the Baileys resists freezing so it keeps this ice cream easily scoopable straight out of the freezer. It also means that it can start to melt quite quickly, so scoop and serve right away.
- Storing: Keep it stored in the freezer and enjoy within the first 1-2 weeks for the best taste and texture.
Nutrition
Serving: 1Serve | Calories: 416kcal | Carbohydrates: 34g | Protein: 7g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 80mg | Potassium: 281mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg