Easy No-churn Chocolate Baileys Ice Cream

I believe this to be 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 is the kind of ice cream recipe that, if you like dark chocolate and baileys, 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 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, 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.

How to thicken it

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 (the 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...

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adapted from David Lebovitz