A quick but luscious no-churn ice cream flavoured with Baileys and marbled with dark chocolate. Chocolate sauce and a slug of Baileys adds the finishing touch.
Prep Time25 minutesmins
Cook Time15 minutesmins
Freezing Time2 hourshrs
Total Time40 minutesmins
Course: Dessert
Cuisine: British
Keyword: Baileys, chocolate sauce, dark chocolate, ice cream, no-churn
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.
Chocolate Sauce
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.
Notes
Makes 1 litre (plus a little bit more).It's recommended that men imbibe no more than 3-4 units of alcohol a day and woman 2-3 units. This ice-cream has a total of 2.7 units (1.8 in the ice-cream and .9 in the sauce), so in the unlikely event of scoffing the whole lot in one go, your daily allowance would not be exceeded.The darker the chocolate, the less sweet the ice-cream will be.Small cream cheese containers work well as they fit more easily into the freezer and give just the right portion for two people.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.