Love Baileys? Love Ice-cream? Then you absolutely, definitely, no doubt about it, HAVE to make this.
When I went into Tesco last week, the Baileys was on offer at just £12.00 for a litre bottle. Now….. I’m not one to buy stuff I don’t really need and we did already have a half bottle in the cupboard that was still to be drunk…… but with £8.00 off a litre for my very favourite liqueur, there was no question that this was going to end up in my shopping basket.
Which got me thinking…… what to do with the ‘excess’? Whilst I could quite happily drink my way through the lot, I have been wanting to make a Baileys ice-cream for way too long.
Although my distant past plans had included every intention to make an egg-custard, churned ice cream, the day job is currently in the midst of a month-long formal inspection, which has left me exhausted and significantly less creative than usual (so that’s really really incapable of thinking out of the box!). This ice cream needed to be straightforward and quick….. and it is!
No kidding. If you have chilled your condensed milk in advance, this ice cream takes about 10 minutes to whip up. The rest of the work is done by your trusty freezer. It must be the simplest recipe on the planet.
And it is divine…… creamy, soft, smooth, melty, rich and perfectly balanced with a strong, alcoholic kick of Baileys…… If you can bear to share, it would be a perfect dessert to end a dinner party.
Sorry kids. This one is strictly for the grown ups!
I am sharing my Baileys no churn Ice Cream with the following :
Brilliant Blog Posts with Honest Mum.
Cook Blog Share with Easy Peasy Foodie
Cook Once Eat Twice with Searching For Spice
Recipe of the Week with A Mummy Too.
Baileys Ice Cream (no churn) makes approx 1½ litres
1 x 397g tin condensed milk – chilled
approx 180 ml Baileys Irish Cream liqueur
60g grated dark chocolate (+ extra for decoration)
- In a large, chilled bowl, whisk the double cream and vanilla until it forms soft peaks. Set the whisk aside (you will need again later).
- Add and fold in the condensed milk and grated chocolate.
- Add and fold in the Baileys about a third at a time, tasting the ice-cream batter to check you are happy with the intensity of flavour.
- The batter will have loosened, so whisk again until it begins to thicken and starts to hold its shape.
- Transfer the batter to a large, airtight freezer-safe container and grate a little extra chocolate on to the top.
- Freeze for several hours until firm.