I tried different types of booze – from homemade hazelnut and amaretto to other creamy ones -, different chocolate/milk ratios, different options for the milk like evaporated milk/cream/almond milk. I even made a vegan option with cashew cream, but I don’t know how vegan baileys really is.
My last iteration is the recipe I share today, because it was the creamiest one. On a whim I added a few fat tablespoons of thick dulce de leche (homemade version here in this halloween post), the kind we use for pastry decoration because it holds itself really well. It really adds a few interesting layers to this ice cream, like an extra caramel tone and a better texture in the mouth.
Another option would be to add a few tablespoons of peanut butter. Now, wouldn’t that be an amazing combination? I think so. Or cashew cream if you want a vegan option.
The banana gives it creaminess with no added fat, and the flavor is very faint.
I still think this chocolate velvet ice cream is one of the best ever. But this one today is no churn, has baileys, and comes together in no time. Really, a few ingredients into the blender and then into the freezer. Ice cream has never been easier.
Talk about an after work drink, if you let it melt…
Yield:
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Note: the extra tablespoon of rum or other liquor gives it a very strong alcohol flavor, so you might opt to not use it.
Ingredients
- 2.3 oz 65g semisweet chocolate, a good one
- 5 tablespoons 75ml cream or evaporated milk
- 5 tablespoons 75ml Baileys liquor
- 1 medium banana (peeled and cut into chunks)
- 2 to 3 fat tablespoons thick dulce de leche
- 1 tablespoon 15ml rum or amaretto or coffee liquor, optional (see note above)
Instructions
- Melt chocolate with the cream or evaporated milk. I microwave it for 30 seconds, stir it well and another 15 to 20 seconds.
- Put the liquors, banana and chocolate mixture and dulce de leche in the blender. Blend for about 2 minutes, until very smooth.
- Transfer to a plastic container with lid and freeze for 6 hours, until solid. It doens’t become rock solid.
- Keep in the freezer.
adapted from David Lebovitz
Richa says
September 7, 2015 at 16:31I love this recipe. I've tried it many times and it's always soo creamy. But I've never made any variations to it. I guess it's time to try out your version.
Pack Momma says
September 4, 2015 at 18:22oh yes… give me the power to make my own ice cream??? excellent recipe.. love the use of Baileys and banana
Whitney B says
August 29, 2015 at 23:01Isn't everything better with a bit of Baileys?
Ilona K. says
August 28, 2015 at 01:42Yummy ice Cream. Baileys… they are definitely for me:) Pinning:)
Sandhya Rege Nadkarni says
August 28, 2015 at 00:58Paula,
What a brilliant idea! Love the addition of banana in the icecream. I am definitely going to make this!
Simply Caitlin C! says
August 28, 2015 at 00:56This looks amazing! I can't believe it's now churn and looks so simple! I can't wait to try it
Sarah Montgomery says
August 28, 2015 at 00:50Oh gosh, I want a scoop of that now. I love no-churn recipes I haven't got an ice-cream maker. Brilliant. 🙂
milkandbun.com says
August 7, 2015 at 20:27Hello there! Who said Baileys? definitely yes to this creamy treat! 😀 Looks amazing! 🙂
Cheers
Mila
Laura Dembowski says
June 28, 2015 at 12:28Such a rich and creamy looking ice cream! So perfect for this time of year.