There’s something magical about iced coffee that doesn’t get watered down.
Add a splash of Baileys? Game over—in the best way.
These Baileys and Coffee Ice Cubes are smooth, creamy, a little boozy, and absolutely perfect for slow sipping.
I love making a batch and popping a few into a glass of cold brew or even some warm milk.
It feels like a tiny indulgence you didn’t have to work hard for.
Why I Love This Recipe
This is one of those recipes that feels fancy but takes barely five minutes to put together. I started making these ice cubes when I had leftover brewed coffee one day and didn’t want to waste it. Adding Baileys? That came later—and it changed everything.
- You get rich coffee flavor in every sip—no watery taste as the ice melts.
- The Baileys adds a creamy, dessert-like vibe without needing sugar or milk.
- It’s perfect for after-dinner drinks or impressing guests with almost no effort.
- You can make a batch ahead and keep them ready in the freezer.
Servings: Makes about 16 cubes (2 servings depending on how many you use per glass)
Prep Time: 5 minutes
Freeze Time: 4 hours minimum (overnight is best)
Cook Time: None
What You’ll Need
- 1 ½ cups freshly brewed coffee (cooled)
- ½ cup Baileys Irish Cream
- Ice cube tray (prefer silicone for easy removal)
- Small pitcher or measuring cup with a spout
Pro Tips
- Make sure the coffee is fully cooled before mixing with Baileys—hot coffee can change the texture of the cream.
- Use silicone trays so the cubes pop out cleanly and don’t crack.
- Strong brewed coffee or espresso works best—you want bold flavor even when it’s frozen.
- Try flavored Baileys like vanilla or caramel for a fun twist.
- Store the cubes in a freezer-safe zip-top bag once frozen so your tray is free for the next batch.
Tools Required
- Ice cube tray (preferably silicone)
- Measuring cups
- Small pitcher or spouted bowl
- Freezer-safe zip-top bag (optional for storage)
Substitutions and Variations
- Use decaf coffee if you want the flavor without the caffeine hit.
- Swap Baileys for another Irish cream liqueur or non-alcoholic Irish cream if preferred.
- Add a pinch of cinnamon or vanilla extract to the coffee for extra flavor.
- For a dairy-free version, try Baileys Almande or oat milk cream liqueur.
Make Ahead Tips
These cubes are made to be prepped ahead!
Once frozen, pop them out and store in a zip-top bag in the freezer for up to 2 weeks. Perfect for impromptu coffee moments or easy hosting.
Instructions
Step 1: Brew and Cool the Coffee
Brew 1½ cups of strong coffee. Let it cool completely at room temperature, or chill it in the fridge for 15–20 minutes.
Step 2: Combine Coffee and Baileys
In a small pitcher or measuring cup with a spout, mix the cooled coffee with ½ cup Baileys Irish Cream. Stir gently until fully combined.
Step 3: Pour Into Ice Cube Tray
Carefully pour the Baileys-coffee mixture into each section of the ice cube tray. Fill to just below the top to allow for expansion as it freezes.
Step 4: Freeze
Place the tray in the freezer and freeze for at least 4 hours, or overnight, until fully solid.
Step 5: Serve
Pop 4–5 cubes into a glass. Pour over cold brew, milk, or even a little more Baileys. Watch them melt slowly into creamy coffee bliss.
Leftovers and Storage
Once frozen, transfer the cubes to a zip-top freezer bag and store for up to 2 weeks. Make sure to press out extra air to avoid freezer burn. Don’t refreeze melted cubes—use them immediately once softened.
Macros Information (Per serving using 8 cubes)
Calories: 150
Carbs: 8g
Fat: 4g
Protein: 1g
Alcohol content: ~4% ABV depending on Baileys ratio used
Note: These are estimates and can vary based on coffee strength and Baileys brand
Why This Recipe Works (Quick Science)
When you mix Baileys and coffee before freezing, the water in the coffee freezes solid, while the alcohol in the Baileys doesn’t. This creates a slightly softer cube that melts evenly, releasing flavor into your drink. Alcohol lowers the freezing point, so your cubes stay smoother and don’t turn into rock-solid blocks.
Common Mistakes
- Pouring hot coffee over Baileys: This can cause the cream to curdle. Always cool the coffee first.
- Overfilling the tray: Liquid expands when frozen, so leave a bit of room at the top.
- Using weak coffee: You’ll lose flavor when it melts—go bold or go home.
- Forgetting to store the cubes in a bag: They’ll pick up freezer smells if left exposed.
What to Serve With
- A slice of chocolate cake or tiramisu
- Toasted biscotti or almond cookies
- Your favorite cold brew, oat milk latte, or a boozy iced mocha
- After a weekend brunch or dinner party as a dessert drink
FAQ
Can I make this without alcohol?
Yes! Use a non-alcoholic Irish cream or just a splash of your favorite flavored creamer.
Can I use espresso instead of coffee?
Absolutely. Just make sure it’s cooled before mixing.
Will these work in hot drinks?
They’ll melt quickly but yes, you can drop a few in hot milk or hot chocolate for a cozy twist.
How long do the cubes last?
Up to 2 weeks in a sealed container or bag in the freezer.
Final Thoughts
This recipe is proof that the little things can feel luxurious. Whether you’re hosting friends or just treating yourself, Baileys and Coffee Ice Cubes add that perfect chill and richness to your drink. Try it out, come back, and let me know what you think—or if you put your own spin on it!
