Chocolate Baileys Ice Cream (no-churn)
This is a fantastic no-churn ice cream with deep chocolate and Baileys flavors that don't overpower each other. It's eggless and no ice cream machine is needed.
Servings 4 servings
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.
Notes
Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (known in many places as evaporated milk). Make sure it has sugar.
Unsweetened cocoa powder: in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreo cookies known as dark or black cocoa powder).
