No Churn Baileys Ice Cream
Smooth, creamy and decadent, this no churn Baileys ice cream is absolutely delicious and super easy to make. Perfect for Irish cream lovers any time of year.
Nutrition Facts
Ingredients
Instructions
Using a hand mixer, or a stand mixer with the balloon whisk attachment, whip the double cream until it reaches thick, stiff peaks. Make sure not to over whip the cream, it should still be spreadable. If your cream is too stiff, add a tablespoon of milk and whisk in to loosen it up.
In a separate bowl, whisk together the condensed milk and Baileys then add to the whipped cream and gently fold everything together. Whisk the mixture again until well combined.
Line a loaf tin with baking parchment or use a reusable ice cream tub.
Pour half of the mixture into the tin. Crush the Baileys wafer biscuits and scatter half of the pieces over the top of the ice cream.
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Continue Reading at Crumbscorkscrews →Chef's Notes
You can use the cream and condensed milk as a base, and add any flavour combinations you want to try or just vanilla extract for a basic ice cream recipes.
You can colour the ice cream with a food colouring gel if you wanted to have different coloured swirls through your scoops.
The ice cream will keep in the freezer for up to 3 months, but once you’ve started to eat it, it’s best to finish it within 1-2 months.
Frequently Asked Questions
Q: How much ice cream does the recipe make?
A: The recipe will make approximately 1 litre of ice cream; about 12 two-scoop servings.
Q: What should I store the ice cream in?
A: You'll need a container that will hold approximately 1 litre of ice cream - a loaf tin works really well (I line mine with baking parchment) or you can use a reusable freezer-proof container. I absolutely love my SveBake ice cream tubs.Remember to keep the ice cream covered to prevent ice crystals.
Q: How long will the ice cream keep for?
A: The Baileys ice cream will keep in the freezer for up to 3 months, but once you've started to eat it, it's best to finish it within 1-2 months.
Q: Do I need an ice cream machine?
A: No you really don't that's the beauty of no-churn ice cream. The fat content of the condensed milk and double heavy prevent crystallisation giving you a smooth and creamy ice cream.
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Reviews from the Original Source
Wow! I've never tried making ice cream before as I thought it was a bit complicated, but this recipe is so easy. Thank you for sharing, I'll definitely try out some other flavour ideas.
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