Rich, creamy, and easy Baileys Irish Cream Ice Cream Recipe is a fun, chocolate Bailey’s ice cream. An adult treat perfect for St. Patrick’s Day – And any other time of the year! We love making this during the holiday season too!
Stop what you are doing and put your ice cream machine freezer tub in the freezer so that you are ready to make this delectable Irish cream ice cream.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love This Baileys Irish Cream Ice Cream Recipe
- St. Patrick’s Day – This spiked chocolate ice cream recipe is the perfect treat for St. Patrick’s Day and Baileys lovers alike!
- Make-Head—One of my favorite things about Bailey’s ice cream is that it only takes 25 minutes to make and then pop it in the freezer!
- Boozy Dessert – Ideal for Baileys lovers!
- No Cook – I developed this ice cream recipe using my easy chocolate ice cream recipe no eggs, no cook!
Simple Ingredients for Baileys Irish Cream Ice Cream
- Milk | I used organic whole milk. However, you can use regular whole milk or another percentage if preferred. Whole milk produces the richest flavor and creamier texture.
- Cocoa powder | Use high-quality cocoa powder.
- Sugar | Add a touch of granulated sugar. I like to use all-natural organic cane sugar, but you can also use brown sugar. Make sure the sugar crystals are fully dissolved.
- Cream | For perfectly thick and creamy ice cream, use heavy cream, also known as whipping cream or heavy cream. I prefer organic.
- Vanilla | Grab your favorite vanilla extract, or try my homemade vanilla extract. For something different, try my Bourbon Vanilla Extract!
- Salt | Just a pinch of kosher salt subtly contrasts the sweet sugar and creamy Baileys, bringing them to life! Sea salt can also be used.
- Irish Cream | I used Baileys Original Irish Cream, but you can also make delicious ice cream with a similar product.
Get the full recipe in the recipe card below.
Recommended Tools
- You will need an ice cream machine for this recipe.
- I have the Cuisinart and the new ice cream attachment for my Kitchenaid Mixer, and I love them both!
How to Make Irish Cream Ice Cream
Step 1 | Make sure your ice cream tub is frozen
Before you do anything, place your ice cream tub in the freezer for at least 24 hours, so it’s frozen solid. If you don’t freeze it long enough it will not make the ice cream. Place a loaf pan or the container you will store the ice cream into the freezer too.
Step 2 | Make the ice cream batter
Combine the milk, cocoa powder, vanilla, and salt in a large bowl using a stand mixer, hand mixer, or whisk. Once the cocoa powder and sugar are dissolved and well combined, pour the heavy cream into the mixing bowl and whip or whisk for another couple of minutes until the mixture is thick.
Don’t add the Bailey’s Irish Cream yet – You will add it about 15 minutes before you finish churning the ice cream.
Step 2 | Chill in the fridge
Next, chill the ice cream mixture in the refrigerator for at least 30 minutes to help it freeze faster and improve the texture before adding it to the ice cream machine.
Step 3 | Transfer to ice cream freezer
After chilling for 30 minutes, give the Irish cream ice cream base one last good whisking to ensure the ingredients are well mixed.
Set up your ice cream freezer, then carefully pour the batter into the ice cream freezer. Now, follow the directions on your ice cream maker to churn the recipe. Most ice cream makers take between 20-30 minutes.
During the last 10-15 minutes of freezing, slowly pour in the Bailey’s Irish Cream liqueur.
Step 4 | Final Freeze
The ice cream will have a soft-serve texture and can absolutely be enjoyed straight out of the ice cream maker. However, if you want firmer, scoopable ice cream, transfer it to a chilled loaf pan or similar freezer-safe container.
Then, press a piece of wax paper on top of the ice cream and cover it with the lid if there is one. Tuck the container into the back of the freezer. Depending on how firm you want your Bailey’s ice cream, for good scoopable ice cream I leave it in overnight.
Fresh Tips
- I tested this recipe on our family friends over Christmas, made it in the morning and froze it for a couple of hours. The outside was firm, but the inside was still super soft — and I can tell you nobody minded! They slurped up every creamy bite.
Step 5 | Serve and enjoy!
When ready to serve, scoop into an ice cream bowl and I like to splash a little more Baileys Irish Cream over the top of the ice cream or pour a small glass on the side. Then, enjoy your adults-only sweet treat responsibly!
Fresh Tips
- The longer the mixture sits in the freezer, the firmer it will be.
- Because this ice cream contains alcohol, it won’t freeze as hard as other ice creams.
- I like to store my homemade ice cream in a Tovlolo container.
- For a silky-smooth top, gently glide the back of a spoon along the surface of the ice cream just before storing it to freeze.
If you’re a fan of Bailey’s, this rich ice cream must be on your holiday menu! And don’t forget to try similar Irish-inspired recipes for St. Patrick’s Day, like Milk Stout Brownies with Irish Cream Buttercream, Guinness Chocolate Cake with Irish Buttercream, and Irish Coffee Recipe made with just four ingredients.
Variations & Substitutions
- Classic Baileys Vanilla Ice Cream | Omit the cocoa powder if you want a classic vanilla ice cream.
- Bailey’s Chocolate Chip Ice Cream | Mix in chocolate chips in the last few minutes of churning for texture and more sweet bursts of chocolate. Dark chocolate, semi-sweet chocolate, or any other kind works great!
- Coffee Irish Cream Ice Cream | To give the chocolate Irish Cream Coffee a caffeine kick, mix 1 ½ to 2 tablespoons of instant coffee (regular or decaf) or espresso.
- Caramel Baileys Ice Cream | Enjoy this decadent ice cream with a caramel swirl by mixing caramel sauce into the recipe after churning.
- Nutty Irish Cream Ice Cream | Chopped pecans, almonds, or hazelnuts are excellent add-ins for this delicious ice cream.
- Baileys Almond Fudge Ice Cream | Mix chopped almonds and fudge pieces for a rich, nutty dessert.
Storage Tips
You can keep homemade Irish cream liqueur ice cream in the freezer for up to three months, sealed in an airtight container. If it becomes too firm for your liking, just let the container sit at room temperature for a few minutes before serving. To help prevent ice crystals, press a piece of wax paper or plastic wrap onto the surface of the ice cream.
Frequently Asked Questions
Yes – However, there are some things you need to know. Because alcohol doesn’t freeze, the ice cream will be softer than classic homemade ice cream without alcohol. Stick no more than 20% alcohol for the total weight of the ice cream ingredients to get the best results.
Sure! Have fun experimenting with this boozy ice cream recipe. This ice cream recipe is the perfect base – Swap out the Baileys with another favorite liqueur, such as Eggnog liqueur, this fun EggoNog Liqueur, Tolan Tolan Whiskey Cream (think peanut butter cup in a bottle) or how about RumChata?
Nope! There is a tiny amount in 2 quarts of ice cream, with less than 1 teaspoon of alcohol per serving. It’s enough to get the flavor without the alcohol.
Yes! This particular ice cream recipe requires an ice cream machine. Some other recipes, like this Strawberry Shortcake Ice Cream and my Homemade Moose Tracks Ice Cream, are considered ‘no-churn’ ice creams because they do not need a machine. However, the ingredients differ to make this work. In no-churn ice cream, sweetened condensed milk and heavy cream (not a milk mixture) are the primary ingredients that make creating without a special appliance possible.
How to serve Chocolate Baileys Ice Cream Recipe
We love serving this ice cream with a swirl of Bailey’s poured on top. If you want to make it really decadent, drizzle it with this old fashioned hot fudge sauce or this vanilla bourbon sauce! Top it with this Homemade Cool Whip (whipped cream).
Make it fancy by adding traditional shortbread cookies, waffle cookies, vanilla pizzelle cookies or these Chocolate Hazelnut Creme Filled Wafers (Pirouline’s).
More Homemade Ice Cream Recipes
Check out my Ice Cream Recipes here and a few of our favorites below:
- Chocolate Ice Cream recipe no eggs (what this recipe is based on!)
- Ferrero Rocher Ice Cream
- Circus Animal Ice Cream
- Old Fashioned Bean Ice Cream Recipe
- Rose Ice Cream
Best Irish recipes to serve with Irish Cream Ice Cream
Make it a St. Paddy’s day to remember! Serve it with our baked corned beef and cabbage, a loaf of this easy 4 ingredient Irish soda bread and these Irish Colcannon potatoes. Don’t forget to end the evening with this warm Classic Irish Coffee!
Baked Corned Beef and Cabbage
Traditional Baked Corned Beef and Cabbage this St. Patrick’s Day! Slow-roasting salty and sour corned beef with leeks, potatoes, cabbage, and carrots, all of their flavors meld and balance in perfect harmony, creating a fork-tender baked corned beef recipe with a delicious smokey bourbon glaze.
4 Ingredient Irish Soda Bread
Traditional 4 ingredient Irish Soda Bread is the best easy recipe to make from scratch. A dense, crusty, hearty bread recipe from Ireland. Gluten free option too!
Irish Colcannon Potatoes
Sweet cabbage, creamy mashed potatoes, rich cream, and vibrant green onions all mixed together to create a delicious and satisfying meal. Perfect for celebrating St. Patrick’s Day or enjoying any time of the year!
Easy Classic Irish Coffee Recipe (4 ingredients)
This easy Irish coffee recipe is a classic Irish coffee cocktail that is ideal for chilly nights. It is a delightful blend of coffee, whiskey, sugar, and cream, perfect for warming you up on a cold night or adding a touch of sophistication to your after-dinner drink.
Top Tip
Be patient! Because Bailey’s ice cream contains alcohol, it will take longer to freeze than other homemade ice creams, and won’t get as hard as regular ice creams.
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Ingredients
- 1 ½ cups whole milk I used organic, other % may be used, the ice cream just won’t be as creamy
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar I use all natural organic cane sugar
- 2 cups heavy cream I use organic whipping cream, or heavy whipping cream
- 1 ½ teaspoons vanilla extract
- pinch kosher salt
- ½ cup Baileys Irish Cream or similar
Instructions
- Before you start this recipe make sure that your ice cream freezer container is fully frozen, at least for 24 hours!
- In a large bowl with a hand mixer, stand mixer or whisk, whisk together milk (1 ½ cups), cocoa powder (½ cup), vanilla extract (1 ½ tsp) and salt (pinch) until cocoa powder and sugar are dissolved and combined. About 2 minutes. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
- Pour in heavy cream (2 cups), whip or whisk well, and continue whisking for another 2-3 minutes until thickened and no sugar granules can be seen.
- You won’t add the Bailey’s until about 15 minutes before finishing churning.
- Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
- Stir it again one last time — a nice gentle stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Most ice cream machines take about 20-30 minutes to freeze to soft serve stage.
- About 10-15 minutes before it’s finished churning, slowly add the Bailey’s Irish Cream (½ cup).
- Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or I love this Tovlolo container.
- If no cover then press a piece of wax paper onto the ice cream, then cover and tuck in the back of your freezer.
- The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream.
Notes
Storage Tips
You can keep homemade Irish cream liqueur ice cream in the freezer for up to three months, sealed in an airtight container. If it becomes too firm for your liking, just let the container sit at room temperature for a few minutes before serving. To help prevent ice crystals, press a piece of wax paper or plastic wrap onto the surface of the ice cream. This ice cream is great served with a little additional Bailey’s poured on top or a little glass on the side. Since it contains alcohol, enjoy responsibly. I also like serving with a waffle cookie or shortbread cookie! VariationsClassic Bailey’s Ice Cream: Start with a vanilla ice cream base and add Bailey’s Irish Cream to it.
Bailey’s Chocolate Chip Ice Cream: Add chocolate chips or chunks for extra texture, stir the mix-ins during the last few minutes of churning.
Coffee Irish Cream Ice Cream: Add 1 ½ -2 tablespoons instant coffee.
Swirl in caramel after freeze.
Nutty Irish Cream Ice Cream: Mix chopped and toasted (cooled) nuts such as pecans, almonds, or hazelnuts for a creamy, nutty delight.
Bailey’s Almond Fudge Ice Cream: Mix chopped almonds and fudge pieces for a rich and nutty dessert.
Nutrition
b
Excellent ice cream. Love the flavor and how easy it is. Mine didn’t freeze hard but easy to scoop. Served one scoop with an expresso torte. So good.
Hi B — I thought I mentioned with the alcohol in it won’t fully harden like regular ice cream, I’ll make sure that’s on the recipe card. Your espresso torte sounds amazing! Thanks for your comment!
Laura Ashley Johnson
SO delicious! This is going to be a hit for St. Patrick’s Day!
YES!!! Thanks so much!