This Bailey’s Ice Cream is smooth, creamy, and has just the right touch of Irish cream to make it feel special.
It’s the kind of grown-up dessert that still feels fun, especially when you want something cold and a little boozy without being too much.
It comes together easily, no fancy machine needed.
If you’ve never made no-churn ice cream before, this will blow your mind.
Why I Love This Recipe
This recipe brings back memories of late summer nights with friends, laughing around the table and passing around a cold bowl of homemade Bailey’s Ice Cream. It’s easy, indulgent, and hits the spot every time. I’ve served this at dinner parties, made it ahead for holidays, and even used it in affogatos.
- No ice cream maker needed
- Creamy texture that scoops perfectly
- Just 5 ingredients
- Great make-ahead dessert
- Feels fancy but is so easy to make
Servings: 6
Prep Time: 10 minutes
Freeze Time: 6 hours or overnight
What You’ll Need
- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- ½ cup Baileys Irish Cream
- 1 tsp pure vanilla extract
- Optional: ¼ cup mini chocolate chips or shaved chocolate
Total Time: 6 hours 10 minutes
Macros (Per Serving – Approximate)
- Calories: 370
- Protein: 3g
- Carbs: 25g
- Fat: 28g
- Sugar: 22g
Why This Recipe Works (Quick Science)
The key is the whipped cream. It traps air and gives the ice cream a fluffy, light texture. The sweetened condensed milk adds creaminess and sweetness, and the alcohol in Bailey’s lowers the freezing point, which keeps it scoopable straight from the freezer.
Common Mistakes
- Not whipping the cream enough: You want soft peaks, not stiff or runny.
- Mixing too hard: Fold gently when combining whipped cream with the milk mixture, or it’ll deflate.
- Using warm ingredients: Cold cream whips better. Don’t skip chilling it first.
- Adding too much Bailey’s: More alcohol = icy texture. Stick to the measured amount.
What to Serve With
- Warm brownies
- Espresso shots (for a quick affogato)
- Chocolate wafer cookies
- Caramel drizzle
- Toasted pecans or almonds
FAQ
Can I use a different Irish cream?
Yes, any Irish cream liqueur will work similarly.
Does this freeze hard?
Nope, thanks to the alcohol, it stays scoopable.
Can I make it without alcohol?
Yes — just leave out the Bailey’s and add ¼ cup more condensed milk plus 1 tsp espresso powder for flavor.
Substitutions and Variations
- Swap Bailey’s for Kahlúa or coffee liqueur
- Add crushed Oreos or chopped toffee
- Use chocolate condensed milk for a mocha version
- Fold in crushed chocolate-covered espresso beans for a coffee crunch
Tools Required
- Large mixing bowl
- Electric hand mixer or stand mixer
- Silicone spatula
- Loaf pan or freezer-safe container
- Measuring cups and spoons
Make Ahead Tips
- Make it the night before to let it fully set
- Store tightly covered for up to 2 weeks in the freezer
- For parties, pre-scoop into cups and freeze for easy serving
How to Make Bailey’s Ice Cream
Step 1: Whip the Cold Heavy Cream
Pour 2 cups of cold heavy whipping cream into a large mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form. Don’t overbeat — it should hold a shape but still look smooth and creamy.
Step 2: Mix the Condensed Milk, Bailey’s, and Vanilla
In a separate bowl, stir together 1 (14 oz) can of sweetened condensed milk, ½ cup Bailey’s Irish Cream, and 1 tsp pure vanilla extract until smooth and fully combined.
Step 3: Fold the Cream into the Bailey’s Mixture
Using a spatula, gently fold the whipped cream into the Bailey’s mixture in batches. Don’t stir — fold slowly until everything is fully combined and creamy.
Step 4: Add Chocolate Chips (Optional)
If you’re using mini chocolate chips or shaved chocolate, fold in ¼ cup gently. Make sure they’re evenly distributed without overmixing.
Step 5: Freeze
Pour the ice cream mixture into a loaf pan or any freezer-safe container. Smooth the top with a spatula, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight.
Leftovers and Storage
- Store in an airtight container in the coldest part of your freezer
- Best eaten within 2 weeks
- For easy scooping, let it sit out for 3–5 minutes before serving
Wrap-Up
This Bailey’s Ice Cream is the kind of recipe you’ll come back to again and again. It’s simple, indulgent, and always a hit. I’d love to hear how it turned out for you — leave a comment with your twist or if you have any questions!
