Prep Time : 10 Minutes | Freeze Time : 8 Hours | Total Time : 8 Hours | Difficulty : So Easy
Unsurprisingly I’m an ice cream at any time kind of gal. We have team meetings at work that literally consist of going out for ice cream – going out for coffee is sooo last year dahling. So what could be better than the fastest easiest ice cream you could possibly make? Ummmmnothing. For those of you out there that are more restrained in your ice cream consumption this is the perfect time to try it – warm weather is sneaking up on us in the southern hemisphere while the last long days of summer are clinging to the northern. Only the lactose intolerant have any excuse at all really.
This is literally going to be one of the shortest recipe methods in history. The TL:DR of it is whip, fold, freeze, eat.
Put the cream, condensed milk and Baileys into the bowl of a stand mixer or a large bowl. Whip until you have soft peaks – just like when you make perfect whipped cream.
Gently fold in the chocolate. I like to shave it off a bar or block as the thin flakes melt more easily on the tongue as you eat and you will get more chocolate flavour.
Scrape the pile whipped happiness into a freezer safe container with a tight fitting lid. This ice cream will dry out if exposed to menacing freezer air.
Freeze overnight. You can make it in the morning for the same evening but it does need a good 8 hours in normal freezer. If you have a very aggressive freezer it will be ready sooner – just press gently on the top and if it doesn’t smoosh then its good to go!
It will scoop easily straight from the freezer so no waiting for it to soften – bonus!
I’m embarrassed to say how many times I’ve made this recipe in the short time since I discovered it. It’s is the perfect vehicle for flavour variations and will rapidly become a favourite of yours too!
No-Churn Baileys Chocolate Chip Ice Cream
Prep Time : 10 mins | Freeze Time : 8 hours | Total Time : 8 hours | Difficulty : Easy | Makes : 1 litre/quart ice cream
Easy-peasy, creamy, melty, boozy, chocolatey ice cream perfection.
- 1/2 cup plus 1 tablespoon (180 grams) condensed milk
- 1 and 1/4 cups (300 ml) heavy cream*
- 4 tbsp Baileys Irish Cream
- 85 grams shaved chocolate (any kind you like or a mixture)
*In NZ this is standard cream
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
- Standing or hand-held electric mixer
- 1 litre/quart freezer-proof container
Put the cream, condensed milk and Baileys into the bowl of a stand mixer or a large bowl. Whip until you have soft peaks – just like when you make perfect whipped cream. Gently fold in the shaved chocolate.
Transfer to a freezer safe container with a tight fitting lid and freeze overnight. You can make it in the morning for the same evening but it does need a good 8 hours in normal freezer. If you have a very aggressive freezer it will be ready sooner – just press gently on the top and if it doesn’t smoosh then its good to go! It will scoop easily straight from the freezer so no need to wait for it to soften.
– This ice cream can be kept in the freezer for up to a week, but will start to lose its texture if kept any longer –
Adapted from Nigelissima.
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2 thoughts on “No-Churn Baileys Chocolate Chip Ice Cream”
This ice cream looks wonderful and really customizable. I really like how the recipe doesn’t rely on an ice cream maker.
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