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Scoop of chocolate ice cream on a wooden table, chopped chocolate around

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.

  • Total Time: 2 hours 15 minutes
  • Yield: 4 to 6 scoops 1x


  • 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


  1. Melt chocolate with the cream or evaporated milk. I microwave it for 30 seconds, stir it well and another 15 to 20 seconds.
  2. 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.
  3. Transfer to a plastic container with lid and freeze for 6 hours, until solid. It doens't become rock solid.
  4. 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.

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 120
  • Category: Ice Cream
  • Method: Mixing + Freezing
  • Cuisine: International

Keywords: chocolate baileys ice cream