This is one of the best no-churn chocolate ice creams ever. If you like Baileys or other liquor, that is. Super easy to make, it has a deep chocolate flavor.
This kind of ice cream recipe will have you running to the kitchen to make it right now if you like dark chocolate and baileys.
After that you can only go one way: make it as often as you can. Easy no-churn chocolate baileys ice cream by David Lebovitz. Enough said.
The recipe is well known by now, a master concoction from the Paris-resident baker, whose ice cream recipes are some of the best around, they really are. This caramel ice cream and the chocolate chip ice cream (an adaptation from this one) are proof. You may know the whole sack by a handful.
Using booze in ice cream
Today I can tell you details about this recipe as if I had been making it for years when 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 - different chocolate/milk ratios, and 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 liquor really is.
How to thicken it
My last iteration is the recipe I'm sharing today because it was the creamiest one.
On a whim, I added a few fat tablespoons of pastry dulce de leche. 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 creamy peanut butter. Now, wouldn't that be a fantastic 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.
This no-churn ice cream 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...
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- 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 or smooth peanut butter
- 1 tablespoon (15ml) rum or amaretto or coffee liquor, optional
- 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 or peanut butter 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.
The extra tablespoon of rum or other liquor gives it a very strong alcohol flavor, so you might opt to not use it.
- Prep Time: 15
- Cook Time: 120
- Category: Ice Cream
- Method: Mixing + Freezing
- Cuisine: International
Keywords: chocolate baileys ice cream
adapted from David Lebovitz