Introduction

This is the no churn version of my Baileys ice cream. For the churning version go over to here and check out the brilliant Baileys churned version. – Brilliant Baileys Ice cream eat it before its all gone

When serving this ice cream look for some in seasonal fruit, the ice cream is quite sweet so needs something to cut through that sweetness. I have used blueberries today, however raspberries and strawberries would work equally as well.

Top Tip

We will be using 4 egg yokes in this recipe, the egg whites could be used for my peanut brittle meringue roulade – Amazing Peanut Brittle Meringue Roulade Recipe

Ingredients

Instructions

Whip the Cream

In a large mixing bowl, pour the 330ml of double cream. Use an electric hand mixer or stand mixer to beat the cream until it forms soft peaks. Be careful not to overwhip.

Combine the Sweetened Condensed Milk and Baileys

In a separate bowl, pour the can of sweetened condensed milk. Add the Baileys Irish Cream and vanilla extract. Stir well to combine until smooth.

Mix Together

Gently fold the Baileys and condensed milk mixture into the whipped cream. Use a spatula to fold until everything is combined – take your time to keep the mixture light and airy.

Sweeten (Optional)

If you prefer a sweeter ice cream, you can sift in 25g of icing sugar and gently fold it into the mixture. This step is optional, as the condensed milk and Baileys already provide sweetness.

Freeze

Pour the mixture into a loaf tin or any freezer-safe container. Smooth the top with a spatula and cover with plastic wrap or a lid.

Chill

Place the container in the freezer for at least 6 hours or overnight, until the ice cream is firm.

Per Scoop (Assuming 10 Servings)

• Calories: 262 – 270 kcal per scoop
• Fat: 16.6g
• Saturated Fat: 9.4g
• Carbohydrates: 23.4g
• Sugar: 23.4g
• Protein: 2.5g

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