Baileys Ice Cream Recipe
Traditional ice cream with a boozy upgrade! Creamy, rich, with a velvety texture and lots of irish cream flavor this Baileys Ice Cream is the only dessert you'll want to eat on St. Paddy's Day!
How to Make the Best Baileys Ice Cream
Indulge in the perfect St. Paddy’s Day dessert with this luxurious Baileys Ice Cream. This boozy frozen treat combines the classic creaminess of homemade ice cream with the smooth, rich flavor of Irish cream liqueur. It’s an adults-only dessert that transforms a simple vanilla base into something truly special.
Why Make Homemade Ice Cream?
Creating ice cream from scratch gives you complete control over the ingredients and flavor intensity. You can adjust the amount of Baileys to your preference—whether you want a subtle hint of Irish cream or a bold, boozy punch. Plus, there’s nothing quite like the satisfaction of churning your own silky, smooth ice cream at home.
The Secret to Success
The key to this recipe is the custard base. By properly tempering the egg yolks with the hot cream mixture, you’ll achieve a smooth, creamy texture without any grainy ice crystals. The cold base that’s been thoroughly chilled overnight will churn into a firmer, more scoopable ice cream. Time is your friend here—patience truly pays off with homemade ice cream.
Serving Suggestions
Serve this Baileys ice cream on its own in a chilled bowl, or elevate it with a drizzle of the optional Guinness Chocolate Sauce. It’s the perfect finale for a festive Irish-themed dinner or a cozy dessert on a chilly evening.
Baileys Ice Cream
Traditional ice cream with a boozy upgrade! Creamy, rich, with a velvety texture and lots of irish cream flavor this Baileys Ice Cream is the only dessert you'll want to eat on St. Paddy's Day!
Ingredients
Ice Cream Base
Guinness Chocolate Sauce (Optional)
Instructions
Prepare
- Chill the ice cream maker in the freezer for at least 8 to 12 hours.
- Whisk the egg yolks in a mixing bowl until well combined, set aside. Pour the Baileys into a storage container and set in the fridge until the ice cream base is ready to be churned.
Make the Custard
- Combine the 2½ cups heavy cream, ½ cup whole milk, 2 teaspoons vanilla, and ½ cup sugar in a saucepan. Heat over medium heat until hot to the touch (but NOT simmering) and the sugar is melted.
- Slowly add about ⅓ of the hot cream mixture to the egg yolks while whisking. Once incorporated and mixed, whisk the egg yolk cream mixture back into the remaining liquid in the saucepan.
- Set over medium-low heat. Stir frequently and cook until just simmering or the custard has reached 180°F, about 10 minutes. The mixture should be thick enough to coat the back of a spoon. Do not let the mixture boil or cook over too high a heat or the eggs will scramble!
Chill & Churn
- Transfer to a heat proof mixing bowl and cover the top of the custard with plastic wrap (to prevent a skin forming during chilling). Chill for a minimum of 4 hours, but overnight is best. The colder the base the more firm your ice cream will be!
- Once the base has chilled, set up your ice cream machine and churn per the manufacturer's guidelines. For a Kitchenaid ice cream attachment, churn on the stir setting for 25 to 30 minutes.
- After churning for 20 minutes, slowly pour in the chilled ¼ to ½ cup Baileys with the mixer running. Churn for an additional 10 minutes.
Notes
- For fast results, use ¼ cup Baileys and the ice cream will set in a scoopable texture during churning.
- For maximum Baileys flavor, use ½ cup Baileys and return the churned ice cream to the freezer for another 4 to 8 hours to set into a scoopable texture, or eat as is in a soft serve style.
- Optional: serve with a drizzle of Guinness Chocolate Sauce!