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.
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!
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.
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.
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.
Related recipes you might like:
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Chocolate Baileys Ice Cream (no-churn)
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Ingredients
- 2 cups cold heavy cream
- 1 can sweetened condensed milk, 14oz or 397g
- ½ cup unsweetened cocoa powder
- ¼ cup Baileys liquor, or other Irish cream liquor
- ½ teaspoon vanilla extract
Instructions
- Beat 2 cups cold heavy cream until thick but not completely firm. Use an electric mixer or stand mixer with the whisk attachment.
- Sift ½ cup unsweetened cocoa powder into 1 can sweetened condensed milk. Stir to mix.
- Add ¼ cup Baileys liquor and ½ teaspoon vanilla extract and mix until thoroughly combined.
- Add the whipped cream in two parts into the chocolate mixture and fold it in with a spatula or whisk. Integrate thoroughly. Use a spatula to scrape the bottom of the mixing bowl and make sure no white streaks remain.
- Pour into a large metal pan without a removable bottom (8-inch round or square pan or 2 medium loaf pans).
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls and serve it plain with your favorite toppings.
- Cover tightly with plastic wrap for longer storage, or use a freezer-safe container to avoid freezer burn.
Richa says
I 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
oh yes... give me the power to make my own ice cream??? excellent recipe.. love the use of Baileys and banana
Whitney B says
Isn't everything better with a bit of Baileys?
Ilona K. says
Yummy ice Cream. Baileys... they are definitely for me:) Pinning:)
Sandhya Rege Nadkarni says
Paula,
What a brilliant idea! Love the addition of banana in the icecream. I am definitely going to make this!
Simply Caitlin C! says
This looks amazing! I can't believe it's now churn and looks so simple! I can't wait to try it
Sarah Montgomery says
Oh 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
Hello there! Who said Baileys? definitely yes to this creamy treat! 😀 Looks amazing! 🙂
Cheers
Mila
Laura Dembowski says
Such a rich and creamy looking ice cream! So perfect for this time of year.