I scream, you scream, we all scream for ice cream! The weather has been pretty consistently warm in London lately, with a couple of thunderstorms to keep things interesting, and ice cream has been all the kids have been asking for. It’s all I have been dreaming of while trying to eat sensibly.
But ice cream is not just for kids, especially not when it is decadently delicious Baileys chocolate ice cream! OMG you guys this is SO FREAKING AMAZING… I don’t often go into all caps or hyperbole when describing my own recipes but in this instance I have plenty of witnesses who can vouch that this Baileys chocolate ice cream is DA BOMB.
It’s not difficult to make either as long as you have an ice cream machine. This is an American style of ice cream using “the Philadelphia method“ and contains no eggs. Instead it gets its richness from double (heavy) cream and whole milk with some Baileys thrown in for good measure. Anything with Baileys is pretty irresistible, just make these Baileys chocolate mousse pots if you need further proof!
The Baileys chocolate ice cream is fairly soft set and tends to melt quickly upon serving. If you are adding it to cones you need to work fast using a flat paddle type spatula (I use my Instant Pot one) in a similar way gelato is. If you are serving in bowls – little bowls as it is very rich! – it would be a good idea to chill the bowls first.
As ever, you need to do a little prep work before making homemade ice cream – namely the ice cream machine bowl needs to be chilled in the freezer overnight. I always forget this part, so I am putting this out there to remind you not to make the same mistake.
How to make Baileys chocolate ice cream
Step1. The day before you make this recipe, wrap the bowl of your ice cream machine in two layers of plastic bags and place in the back of freezer overnight to chill – make sure it is level. Place a loaf baking tin in the freezer or other suitable container for chilling ice cream in.
Step 2. Put the double cream, whole milk, Baileys, sugar and cocoa powder in a saucepan. Heat gently, stirring continuously, until sugar is dissolved. Bring to a simmer for 2 minutes, but watch it doesn’t burn. Strain the mixture into a bowl.
Step 3. Place the chocolate chips (or very finely chopped chocolate) in a bowl. Add a couple of ladlefuls of hot milk over the chocolate and leave to stand. Stir so that chocolate starts to melt. Gradually add the remaining hot milk and stir until chocolate is melted and mixture is smooth.
Step 4. You will now need to chill the chocolate mx completely before churning. You can place the bowl over a bowl filled with ice and little water and stir until it’s completely cooled or leave to cool and then place in the fridge until it is chilled. The ice bath method is quicker if you don’t want to wait.
Step 5. Turn your ice cream machine on and pour the chilled chocolate mix into it. Leave it to churn for 30-40 minutes then transfer into the chilled container you placed in your freezer the previous day. Cover with cling film and chill overnight.
Step 6. Serve into chilled bowls or in cones – work quickly as the ice cream is rather soft set and melts quickly.
I have paired with a bevvy of amazing food bloggers to bring you even more amazing ice cream recipes! Check these out…
- Mint Chocolate Chip Ice Cream from Simply Stacie
- Strawberry Chocolate Ripple Ice Cream from An Italian in My Kitchen
- Chocolate Ice Cream Cupcakes from Real Mom Kitchen
- Bailey’s Chocolate Ice Cream from Supergolden Bakes (hey that’s here!)
- Chocolate Cookie Dough Ice Cream from Creations by Kara
- Chocolate Ganache Ice Cream from Ashlee Marie
- Brownie Ice Cream Sandwiches from Crumb
- Chocolate Ice Cream Bread from Savory Experiments
- Blender Chocolate Peanut Butter Banana Ice Cream from 365 Day of Slow Cooking
- Salted caramel ice cream from blog archives
- White chocolate praline no-churn ice cream from the blog archives
- Stracciatella no-churn ice cream from the blog archives
- 600 ml | 2 1/2 cups double cream
- 180 ml | 3/4 cups whole milk
- 120 ml | 1/2 cup Baileys
- 130 g | 2/3 cup golden caster sugar
- 2 tbsp cocoa powder
- 260 g | 1 1/2 cups milk chocolate chips
Wrap the bowl of your ice cream machine in two layers of plastic bags and place in the back of freezer overnight to chill. Place a loaf baking tin in the freezer or other suitable container for chilling ice cream in.
Put the double cream, whole milk, Baileys, sugar and cocoa powder in a saucepan. Heat gently, stirring continuously, until sugar is dissolved.
Bring to a simmer for 2 minutes but watch it doesn’t burn. Strain the mixture into a bowl.
Add two ladles of hot milk into the chopped chocolate. Leave for a minute then stir to combine. Gradually add the remaining hot milk and stir until smooth. You could strain again for a smoother result.
Fill a large bowl with ice and a little water. Place the bowl containing the chocolate ice cream mix over it.
Stir until the chocolate mixture cools and then leave to cool completely. You can also chill in the fridge for a few hours.
Turn your ice cream machine on. Carefully pour the chocolate mixture into the freezer bowl. Leave the ice cream to churn for 30 minutes or until the ice cream thickens.
Remove the cover and paddle and transfer the ice cream to a large chilled bowl. Place a piece of cling film directly over the ice cream and chill until firm, ideally overnight. The ice cream will be fairly soft set - a bit like gelato in texture.
Serve in chilled bowls, topped with chocolate curls or chocolate sauce. Yum!!
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