This is one of the best boozy, no-churn chocolate ice creams I've ever tasted. If you like Baileys, this very creamy frozen treat should be at the top of your list. It has a deep chocolate flavor and doesn't require an ice cream maker or a cooked custard with eggs.

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Waffle cone of dark chocolate ice cream. Light gray background.

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Creamy and decadent

If you like dark chocolate and Bailey's, this ice cream recipe will have you running to the kitchen to make it right now.

After that, you can only go one way: make it as often as possible.

Today, I can tell you details about this recipe as if I had been making it for years, but the truth is that I made it dozens of times just this summer.

I tried different types of booze-from homemade hazelnut and amaretto to other creamy ones-and this adaptation of the classic condensed milk ice cream wins-for now, at least.

It comes together in no time and then it's waiting time for it to solidify in the freezer. Few ingredients, an electric mixer, a few bowls and a spatula. That's pretty much all it takes. Ice cream has never been easier.

Talk about an after-work drink if you let it melt. Just saying!

White bowl and metal scoop of Baileys chocolate ice cream. White background.

Ingredient list

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

Baileys is an Irish cream liqueur with a creamy consistency. I use the regular type, but there are flavored ones. They all work, but they add different flavors.
Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
Cream: heavy cream and heavy whipping cream work well.
Cocoa powder: always use unsweetened.
Vanilla extract.

How to make Baileys chocolate ice cream

Whipped cream

The cream needs to be whipped to medium-firm, not stiff peaks. When the rest of the ingredients are added, they will be mixed further. We don't want it to curdle.

Cocoa powder

It's a good idea to sift the cocoa powder as it can clump during storage making it harder to incorporate.

Baileys

Add the liqueur to the cocoa powder, then add this chocolate mixture to the whipped cream, not the other way around. It will be easier to fold.

Dark loaf pan with chocolate ice cream. Top view, light gray background.

Freeze

Pour the creamy ice cream into the prepared square or large loaf pan. Metal containers are great for this type of ice cream. Even out the mixture with a spatula before freezing.

Dark chocolate ice cream in a dark metal loaf with ice cream scoop inside.

Kitchen notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (or evaporated milk). Make sure it has sugar.
Flavorings: besides a little vanilla, you can add a teaspoon of coffee powder or coffee extract and ½ a teaspoon of almond extract.
Container: any metal pan (round, loaf, square) is excellent for storing no-churn ice cream in the freezer. Cover them with plastic wrap.
How long does it take for condensed milk chocolate ice cream to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it.
How to store it for a more extended period: use an airtight container or cover the one you froze in with a double layer of plastic wrap.
Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will vary.
Nuts: fold in chopped pistachios, pecans, walnuts or almonds or sprinkle before serving.
Chocolate chips: add regular or mini semisweet chocolate chips for a bolder flavor. Milk chocolate chip or white chips can also be used; they'll add sweetness. Chocolate chunks also work.

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