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Home » Desserts » Ice Cream & Frozen Desserts » Baileys Chocolate Chip No-Churn Ice Cream

Baileys Chocolate Chip No-Churn Ice Cream

Last Updated June 8, 2021. Published June 6, 2021 By Rosemary 14 Comments

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Baileys Chocolate Chip No-Churn Ice Cream, is an easy homemade Ice Cream made with only four ingredients, no churn makes it come together in no time! I make a lot of ice cream for my family, from No-Churn Chocolate Chip Ricotta to No-Churn Fresh Raspberry Swirl Ice Cream. All of them are creamy and delicious and gone in no time!

Baileys Chocolate Chip No-Churn Ice Cream, an easy, simple no-churn ice cream recipe.  Only four ingredients, creamy and delicious.

The idea of putting 2 of my favourite things, Baileys and Chocolate into a No-Churn Ice Cream, was definitely a great idea on my part. Unfortunately everyone liked it too and it was gone in no time!

What are the ingredients for this No-Churn Ice Cream?

 Sweetened Condensed Milk – it is just milk that has had most of the water removed and sugar has been added.

Cream – In order to whip cream you need to use whole, heavy or whipping cream which has at least 30% fat content.

Chocolate Chips – I like to use mini chocolate chips, because personally I like the size of them, and I always reach for the semi sweet chips, although regular size chips or even milk chocolate would work perfect also.

Baileys – Is an alcoholic drink that is flavoured with cream, cocoa, and Irish whiskey.

Baileys Chocolate Chip No-Churn Ice Cream, an easy, simple no-churn ice cream recipe.  Only four ingredients, creamy and delicious.

How to make Homemade Sweetened Condensed Milk

To make it at home you only need 2 ingredients whole milk and sugar. Two parts milk and 1 part sugar, for example 1 cup of milk and ½ cup of sugar.

In a medium pot boil the sugar and milk together until the mixture thickens, this should occur at 225F (107C) on a candy thermometer. Let cool to room temperature, use immediately or refrigerate, it will keep for up to 5-7 days in the fridge.

How to make it

In a small bowl whisk together Baileys and sweetened condensed milk. In a medium bowl whip the cream until stiff peaks appear.

Add a little whipped cream to the Baileys/Condensed milk mixture to make it easier to combine, then add to the whipped cream. Gently fold until it is completely combined and smooth.

Place 1/3 into a loaf pan, top with 1/3 of the chips and continue with the layers until complete. Cover and freeze at least 3- 5 hours or until firm, even better to freeze over night.

Baileys Chocolate Chip No-Churn Ice Cream, an easy, simple no-churn ice cream recipe.  Only four ingredients, creamy and delicious.

What does No-Churn Mean?

It means no ice cream maker is needed. All you really need is about 10 minutes and an electric mixer. The basic recipe uses only 3 ingredients, sweetened condensed milk, whole cream which is at least 30% fat and vanilla. Of course it’s the additions that take it over the top! It’s so easy even kids can help you do it.

How long does no churn ice cream last in the freezer?

It will last for up to a couple of weeks, longer than that and the texture may become grainy with ice crystals. It should be kept in an airtight freezer safe container.

Baileys Chocolate Chip No-Churn Ice Cream, an easy, simple no-churn ice cream recipe.  Only four ingredients, creamy and delicious.

More Delicious Ice Cream Recipes

Creamy Easy Tiramisu Gelato

Fior di Latte Gelato Recipe

Fresh Lemon Ice Cream

No-Churn Cappuccino Ice Cream

So if you are a lover of Baileys, chocolate and Ice cream then I hope you give No-Churn Baileys Chocolate Chip Ice Cream a try and let me know how it goes. Enjoy!

Baileys ice cream in a loaf with a scoop & 2 scoops in a dish.

Baileys Chocolate Chip No Churn Ice Cream

Rosemary Molloy
Baileys Chocolate Chip No-Churn Ice Cream, an easy, simple no-churn ice cream recipe.  Only four ingredients, creamy and delicious.
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Freezing Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 527 kcal

Ingredients
 
 

  • 1 ¼ cups whole, heavy or whipping cream
  • 3/4 cup sweetened condensed milk
  • 1/2 cup mini chocolate chips
  • 2-3 tablespoons Baileys

Instructions
 

  • In a small bowl whisk together Baileys and the sweetened condensed milk.
  • In a medium bowl whip the cream until stiff peaks appear.
  • Add a little whipped cream to the Baileys/Condensed milk mixture to make it easier to combine, then add to the whipped cream. Gently fold until it is completely combined and smooth.
  • Place 1/3 of the mixture into a loaf pan (8×4 inches/20×10 cm), top with 1/3 of the chips and continue with the layers until complete. Cover and freeze at least 3- 5 hours or until firm, even better to freeze over night. Enjoy!

Nutrition

Calories: 527kcalCarbohydrates: 50gProtein: 7gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 104mgSodium: 111mgPotassium: 257mgFiber: 1gSugar: 47gVitamin A: 1078IUVitamin C: 2mgCalcium: 228mgIron: 1mg
Keyword chocolate chip ice cream, ice cream, no churn ice cream
Tried this recipe?Let us know how it was!

Updated from February 26, 2016.

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    Filed Under: Chocolate, Desserts, Ice Cream & Frozen Desserts, Most Posts, No-Bake Desserts, Summer

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    1. Rita says

      December 20, 2020 at 4:06 pm

      Hi there! How long can this recipe be kept in the freezer? Does the constitution of it change if kept too long? Thanks!

      Reply
      • Rosemary says

        December 20, 2020 at 6:28 pm

        Hi Rita, I would keep it in the freezer for up to a 7-10 days any longer and it will start to crystalize and lose the flavour. 🙂

        Reply
        • Rita says

          December 22, 2020 at 12:56 am

          Thank you, will be making it Tuesday for dinner on Thursday – will let you know how it turns out!

          Thanks,
          Rita

        • Rosemary says

          December 23, 2020 at 12:27 pm

          Thanks Rita, yes let me know.

    2. Marissa says

      April 15, 2020 at 5:25 am

      Looks good! Could you make this mint chocolate chip by using mint extract instead of Baileys? Thanks!

      Reply
      • Rosemary says

        April 15, 2020 at 10:06 pm

        Hi Marissa, sure that would work, although a teaspoon would probably be enough. Take care.

        Reply
    3. Jean Pollard says

      November 25, 2019 at 8:06 am

      4 stars
      I used Cadbury’s flake stick instead of choc. pieces and this blended well. A very good recipe which is now one of my standards- I used to think I would one day get a ice cream maker but no longer!

      Reply
      • Rosemary says

        November 25, 2019 at 8:36 pm

        Hi Jean, thanks, and good choice with the flake stick, one of my favourites. 🙂

        Reply
    4. Soo Illingworth says

      December 12, 2018 at 12:01 am

      3 1/2 tablespoons doesn’t equal 300 ml
      A tablespoon is 15 ml so 3 1/2 = approximately 55ml

      So how much of ingredient 2 should I use?

      I’m in the UK, is whole cream the same as double cream?

      Reply
      • Rosemary says

        December 12, 2018 at 7:37 am

        Hi Soo, sorry about that, so reweighed the ingredients and added the correct amounts. And yes double cream and whole cream are the same. As long as it has 30% or more fat than that is the proper cream to use. Hope that helps. Let me know how it goes.

        Reply
    5. Lorr says

      September 3, 2018 at 1:58 am

      When you say whip the cream until stiff, is that using an electric mixer?

      Reply
      • Rosemary says

        September 3, 2018 at 7:15 am

        Hi Lorr, yes with an electric mixer. Let me know how it goes.

        Reply
    6. Marisa Franca @ All Our Way says

      February 26, 2016 at 8:11 pm

      5 stars
      This looks wonderful Rose and thank you for mentioning me. I bet with this method of making ice cream your ice cream maker will stay in the pantry 🙂 I already thinking of all the great fresh fruits that are coming up, aren’t you?? Love Baileys and this will be a definite make in our house!! Have a wonderful weekend.

      Reply
      • Rosemary says

        February 27, 2016 at 10:42 am

        Hi Marisa, your welcome, I was always intrigued by your no-churn ice cream. My daughter has already decided that this ice cream is the best. Thanks have a great weekend to you too.

        Reply

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