Baileys® ice cream

    4 hours 15 min

    I LOVE Baileys so when I got my own ice cream maker I went looking for a recipe to make Baileys ice cream! To my horror after an extensive search I could only fine one so I came up with my own. The result was surprisingly good! It takes a little longer than normal ice cream to completely freeze but that's because of the alcohol, but it's worth the wait!

    66 people made this

    Serves: 16 

    • 475ml single cream
    • 100g caster sugar
    • 100g soft brown sugar
    • 475ml whipping cream
    • 1 tablespoon vanilla extract
    • 120ml Irish cream liqueur, such as Baileys®

    Prep:15min  ›  Extra time:4hr freezing  ›  Ready in:4hr15min 

    1. Beat together single cream, caster sugar and brown sugar in a large bowl with an electric mixer on medium speed until the sugars have dissolved.
    2. Stir whipping cream and vanilla extract into the mixture until smooth.
    3. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.
    4. About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing the ice cream.
    5. Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream has hardened, at least 4 hours.

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    Reviews in English (19)


    This was great! To cut down the fat a little, I used 4 cups of half & half instead of 2 cups half & half, 2 cups heavy whipping cream. Thanks for the recipe.  -  05 Aug 2012  (Review from Allrecipes US | Canada)


    This has amazing flavor. The consistency was a little too icy and very hard to scoop. I will have to experiment with this further to see if I can change that. Thanks for sharing a delicious ice cream!  -  15 Aug 2012  (Review from Allrecipes US | Canada)


    This recipe was delicious! The brown sugar really gives it a richer flavor. I used whole milk instead of half and half, but I don't think it would have made a noticeable difference. Will definitely make it again!  -  27 Jun 2012  (Review from Allrecipes US | Canada)