A few days ago a good friend asked me to share this Baileys ice cream recipe, and I thought it was the perfect opportunity to publish it ahead of Valentine’s Day. Living in the southern hemisphere, where summer lingers and temperatures stay high, a cold, boozy ice cream is simply irresistible. Even if you live somewhere cool, this creamy, easy-to-make dessert is worth trying—few things beat homemade ice cream that carries the mellow flavor of Baileys. I developed this version after getting an ice cream maker attachment for my stand mixer, but I’ve also made it successfully without a machine. Below is a clear, tested method along with practical tips to ensure a silky, scoopable result.
Ingredients:
125 g – 2/3 cup granulated sugar
50 ml – about 3 1/2 tbsp milk
150 ml – 2/3 cup heavy cream (for whipping)
150 ml – 2/3 cup double cream*
1 large egg
75 ml – about 5 tbsp Baileys Irish Cream
*If you cannot find double cream, substitute an extra 150 ml of heavy whipping cream.
Begin by beating the egg and sugar together with an electric mixer. Whisk until the mixture becomes pale and slightly thickened. This step helps dissolve the sugar and gives the base a light texture.
Pour in the milk, both creams, and the Baileys. For best results, use cold dairy straight from the refrigerator. The alcohol in the Baileys will keep the ice cream a bit softer, so the balance of creams is important for a smooth texture.
Whisk the mixture with the electric mixer until fully combined and slightly aerated. You want a homogeneous, creamy liquid with no visible streaks of egg or separate cream.
If you own an ice cream machine, pour the mixture into the machine and churn according to the manufacturer’s directions, typically around 25–30 minutes. Churning incorporates air and gives the ice cream its soft, scoopable consistency. When the mixture reaches a thick, gelato-like texture, transfer it to a suitable container.
Place the churned ice cream into a lidded container—an old ice cream tub works perfectly—smooth the surface, cover it tightly, and freeze overnight to firm up. This overnight rest improves texture and flavor melding.
If you don’t have an ice cream maker, you can still achieve excellent results. After whisking the ingredients, pour the mixture into a container and press a piece of cling film directly onto the surface so it touches the liquid. This minimizes the formation of ice crystals. Seal with the lid and freeze. For an even creamier texture without a machine, remove the container from the freezer every 30–45 minutes during the first few hours and stir vigorously with a fork or whisk to break up forming ice crystals, then return to freeze. Repeat two or three times before the final overnight freeze.
Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly. Serve it on its own or alongside delicate biscuits such as lingue di gatto or shortbread. The Baileys lends a rich, creamy flavor that pairs beautifully with crisp cookies or a drizzle of chocolate.
Enjoy this quick homemade treat—the recipe is forgiving and adaptable, so you can tweak the cream ratio or increase the Baileys slightly if you prefer a stronger liqueur note. Whatever you choose, this Baileys ice cream is sure to be a crowd-pleaser.
