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Close up Baileys ice cream scoop with glass of Baileys and bottle of Baileys in the background.
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5 from 1 vote

Baileys ice cream

This boozy Baileys ice cream is full of Baileys flavor. It has just enough kick to feel indulgent and is surprisingly easy to make with just five ingredients.
Prep Time25 mins
Cook Time5 mins
Chilling and freezing time8 hrs
Total Time8 hrs 30 mins
Course: Dessert, Snack
Cuisine: Irish
Keyword: alcoholic dessert, alcoholic ice cream, Boozy dessert, boozy ice cream, Irish cream dessert, irish cream ice cream, St Patricks day dessert

Equipment

  • ice cream churner

Ingredients

  • 1 cup (250mls) full cream milk
  • 1 tablespoon (5gms) gelatin
  • 2 cups (500mls) cream
  • ½ cup (110gms) white sugar
  • ½ cup (125mls) Baileys

Instructions

  • Put the milk into a small bowl and sprinkle the gelatin over the top. Put it in the fridge for 30 minutes to bloom the gelatin.
  • Add the cream and sugar to a pan. Heat on medium, stirring until sugar is dissolved.
  • Whisk the bloomed gelatin and milk. Add it to the pan and mix well.
  • Remove the pot from the heat. Add the Baileys and mix well.
  • Strain the mix and transfer to a heatproof container. Cover and chill in fridge for at least four hours, preferably overnight to allow the gelatin to set.
  • Put your storage container in the freezer to chill.
  • If you are using a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise take your churning bowl out of the freezer right before churning.
  • Churn the ice cream. It will be the consistency of soft serve when done.
  • Transfer to chilled container, cover and freeze for about four hours, or until firm.
  • To serve remove from the freezer, scoop and enjoy!

Notes

 Adding this much alcohol to ice cream would normally prevent it from freezing.
The gelatin helps the ice cream to churn and freeze, despite the extra booze.   If you leave it out your ice cream is likely to turn to mush.
Gelatin brands can vary widely in their strength.  
In Australia I used McKenzie's Gelatin powder.  If you are outside Australia you could try using half a satual of Knox Gelatin, or enough to set 2 cups (500mls) of liquid (which then gets added to 1 liter of liquid in total).  To much gelatin can make the ice cream gummy and unpleasant so you may need to experiment with you brand to get the right balance.