Love Baileys? Love Ice-cream? Then you absolutely, definitely, no doubt about it, HAVE to make this No Churn Baileys Ice Cream. Anyone who has made it, eaten it, shared it or even inhaled it is smitten. Indeed, when I first made it back in 2017, a fellow blogger (Searching for Spice) decided to make it for a family dinner… it went down a storm! I quote :
…I promise you that this is the one Bailey’s recipe you need in your life... my father-in-law… declared it to be the best ice-cream he’d ever eaten. I imagine that in 70 years he’s eaten quite a lot of ice cream too!..”Corina – Searching For Spice
Is No Churn Baileys Ice Cream really that easy to make?
Oh yes!! With only 3 key ingredients, it has to be one of the simplest and most delicious ice creams on the planet. To be fair, I added a little extra vanilla paste for depth and some (optional) grated dark chocolate, but the fact that this Baileys ice cream recipe is no churn, means that anyone can make it as long as they have a bowl, a whisk, a container to freeze it in and a freezer. To be honest, you probably don’t even need the container… if the bowl fits the freezer (preferably with a lid), don’t bother. This dessert will be devoured in a flash… so you might as well save on the washing up!
And it’s quick to make too… ‘perfection that takes just 10 minutes to make’ is no exaggeration. If you have chilled your condensed milk in advance, no churn Baileys ice cream literally takes only that long to whip up. The rest of the work is done by your trusty freezer.
What is Baileys?
Baileys is an Irish Cream liqueur, made predominantly from cream, Irish whiskey and a little cocoa. It feels like it has been around forever, but after doing a bit of research, I was surprised to find that it only came to life in 1974. That’s young! Well… younger than me anyway…
Luxurious and indulgent, Baileys Irish Cream has become incredibly popular over the years and has had many special addition flavours including mint, coffee, hazelnut, Belgian chocolate, pumpkin spice, salted caramel and strawberries and cream. The strawberry Baileys also makes the most incredible Strawberry Baileys & Roasted Strawberry Ice Cream, perfect for summer dinner parties. I suspect that pretty much any of the variants would make awesome Irish cream ice cream though. If you go ‘off piste’ and try any of them please let me know!
Baileys is now even available in a dairy free-vegan blend called Baileys Almande, although I have yet to try it. The very clever Rebecca over at Glutarama also makes her own dairy free ‘Baileys’ liqueur, which by all accounts is easier than it sounds and totally delicious. So if you are feeling creative, go check it out.
Can you make No Churn Baileys Ice Cream with other Irish cream liqueurs?
Of course you can! Although I can’t vouch that it will be quite as luxuriant and smooth in flavour. It seems that every supermarket now sells their own version of Irish cream liqueur… M&S, Lidl, Aldi, Iceland and Sainsburys to name a few, have all had a dabble. But beware…they may be cheaper, but not all Irish Cream is equal. I found an interesting article on a taste-challenge to Baileys, reviewed in the on-line Good Housekeeping magazine, which clearly placed Baileys as the winner.
On the flip side, I found a counter-taste test article which almost switched the ‘winning brand’ on its head in Olive Magazine, placing M&S and Lidl top of the tree. It would appear we are a fickle bunch when it comes to Irish cream and our taste buds and likes are as individual as our DNA.
The short answer is to pick your own favourite to make your Irish cream ice cream and you’ll be more than happy. But in GFHQ, we know what we like and our no churn Baileys Ice Cream will always be made with the real deal.
Can I make Irish cream ice cream with a dairy free liqueur?
Whilst I have not yet made a no churn Baileys ice cream with the dairy free Almande liqueur (or any other vegan-lactose free alternative), I am pretty certain that it would make a divine dessert. No churn dairy free ice cream is a relatively easy transition if you use a vegan condensed milk like the one from Nature’s Charm (affiliate link) and a good quality coconut milk (available from most supermarkets – check the ingredients for higher coconut content). An example recipe is my Vegan No Churn Rich Chocolate Ice Cream. So if you sub the condensed milk and cream in the recipe below for coconut products, you should be good to go…
Let me know how it goes.
Is Baileys No Churn Ice Cream suitable for children?
No! Sorry kids. It may be easy enough for you to make, but this ice cream is strictly for the grown-ups.
One of the things that makes this no churn Baileys ice cream recipe so special is that it makes no compromise on its name-sake. There is a hefty glug of Irish cream poured into the mix (although you can reduce how much you choose to add…), which means that not only does it taste like a frozen bowl of creamy liqueur, but get too greedy and you might end up a bit ‘squiffy’! Okay…. That may be a slight exaggeration, but this is most definitely an alcoholic ice cream and not suitable for children.
For the rest of us though, 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 or celebratory meal.
My Amazon Picks (AD) :
No Churn Baileys Ice Cream
- large bowl
- electric whisk
- large silicon spoon/spatula
- large air-tight freezer-safe container
- 600 ml double (heavy) cream
- ½ tsp vanilla bean paste
- 397 g sweetened condensed milk equivalent to 1 tin – chilled in the fridge overnight
- 180 ml Baileys Irish Cream Liqueur or alternative Irish cream liqueur (approximate measurement – add 'to taste')
- 60 g dark chocolate grated (+ a little 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.
Shared with :
- Cook Blog Share – with Glutarama
- Over The Moon #200 with Marilyn’s Treats and Eclectic Red Barn
- What’s For Dinner #127 with The Lazy Gastronome
- Fiesta Friday with Angie
- Full Plate Thursday with Miz Helen’s Country Cottage
This post was originally published on 26.03.2017 and updated on 19.11.2019
Previously shared (2017) with : Free From Fridays with Le Coin de Mel and The Free From Farmhouse; 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; Saucy Saturdays with Mid-Life Croissant, Take Two Tapas and The Flavor Bender
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