A quick but luscious no-churn ice cream flavoured with Baileys and marbled with dark chocolate. Chocolate sauce with a slug of Baileys adds the finishing touch. This easy Baileys chocolate ice-cream will make you everyone’s best friend.
Who doesn’t like a drop of Baileys? I know I certainly do. I blame my grandfather. It was one of his favourite tipples which he took particular care to introduce to me at an early age. CT’s rather keen on it too as are many others judging by the 2,300 glasses that are consumed every minute of every day.
But it’s not just a nice drink made with a blend of Irish whiskey, fresh cream, vanilla and chocolate essences, oh no. It’s also rather good as a cooking ingredient.
Baileys Chocolate Ice-Cream
When a bottle of Baileys arrived at my door a couple of days ago, it sang to me, seductively, of ice-cream. I’m sure others have come up with the idea of Bailey’s ice-cream, but I’ve never tried it and suddenly I was very keen to do so.
My go to ice-cream recipe is a simple one; it consists of two basic ingredients: cream and condensed milk, to which you can add pretty much anything you like.
I’ve adapted the quantities over the years so that it’s not overly sweet and I now feel I have the perfect ratio of cream to condensed milk. One of the many wonders of this quick and easy ice-cream is that there is no need for churning or an ice-cream maker. This makes it accessible to just about everyone.
Baileys has a particular affinity for chocolate I’ve found and the marbled Baileys and chocolate ice-cream I envisaged had me leaping out of bed and straight into the kitchen. If you don’t believe me, ask CT.
I love to watch the gradual transformation of colours and textures when mixing the two flavours together.
My mother is hosting a gathering tomorrow and I hear a whisper that it might just be sunny, so ice-cream could be a welcome contribution. Let’s hope so anyway. And what ice-cream worth its salt couldn’t be improved with a little chocolate sauce?
I made a mini tub of ice-cream so that CT and I could have a taster before launching it on the world. My goodness it was good, no, not good, positively addictive! A little Baileys goes a long way and there was no mistaking its presence here.
As we finished the ice-cream off so quickly, we were tempted to wolf down the sauce too. But I managed to restrain us both so that a full jug will be accompanying the second serving tomorrow.
Top Tip for Ice-Cream Storage
Unless you have a large family or you’re planning on serving your Bailey’s chocolate ice-cream for a festive feast, use small cream cheese containers for storage. They work particularly well as they fit more easily into the freezer and give just the right portion for two people.
Whether you use a large one litre container or several small ones, your ice-cream will keep well in the freezer for six months.
More Bailey’s Recipe Inspiration You Might Like
- Baked Baileys doughnuts with a Baileys glaze
- Baileys salted caramel & fudge cream pie
- Chocolate Baileys cupcakes
- Baileys choconana pie
- Baileys pistachio and cranberry fudge
If you’d like more ideas for ice cream recipes, I have quite a few of them.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this easy Bailey’s marbled chocolate ice-cream, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Marbled Baileys Ice Cream. PIN IT.
Baileys Chocolate Ice-Cream – The Recipe
Baileys Chocolate Ice Cream with Chocolate Sauce
- 100 g dark chocolate (I used 90%)
- 600 ml double cream
- 200 ml condensed milk (half a standard tin)
- 100 ml Bailey's cream liqueur
- 30 g chocolate of choice – chopped
- 100 ml double cream
- 80 g dark chocolate – chopped
- 50 ml Bailey's cream liqueur
- dash of water
- Melt the chocolate in a bowl over not quite simmering water (ensure the bowl doesn’t touch the water). Leave to cool a little.
- Meanwhile whip the cream and condensed milk in a large bowl until it nears the soft peak stage.
- Take out twelve tablespoons and stir into the chocolate.
- Add the Baileys to the cream mixture left in the large bowl and whip again until soft peaks form. Be careful not to over whip though or it will spoil the texture.
- Stir the chocolate mixture through the Bailey’s mixture until the desired marbling effect has been achieved.
- Spoon into a 1 litre freezer proof container and scatter the chopped chocolate over the top.
- Cover and freeze for at least two hours.
- Remove from the freezer 20 minutes before serving.
- Heat the cream in a pan with a dash of water until near boiling.
- Remove from the heat and add the chocolate. Stir until melted.
- Stir in the Baileys and test for pourability. If too thick, add another dash of water.
This is a sponsored post, but the recipe for Baileys chocolate ice-cream, words and opinions are all my own. Thank you for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.