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Baileys Chocolate Chip No-Churn Ice Cream

This Baileys Chocolate Chip No Churn Ice Cream is rich and creamy with the luxurious taste of Baileys Irish Cream and mini chocolate chips. It’s an indulgent treat that’s perfect for any occasion and easy to whip up without any special equipment.

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!

Scoops of ice cream in a white bowl.


 

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.
Ingredients for the recipe.

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 Baileys chocolate chip No churn ice cream

In a small bowl whisk together the Baileys and sweetened condensed milk.

Mixing the baileys and sweetened condensed milk in a glass bowl.

In a medium bowl whip the cream until stiff peaks appear.

The whipped cream in a glass bowl.

Add the Baileys/Condensed milk mixture to the whipped cream. Gently fold until it is completely combined and smooth.

The ingredients folded together.

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

The ice cream in the loaf pan before freezing.

Variations

Feel free to add nuts, cookie pieces, or swirls of caramel or chocolate sauce to personalize your ice cream.

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.

What type of container should I freeze the ice cream in?

A loaf pan works well for freezing the ice cream as it allows for easy scooping. Alternatively, any airtight, freezer-safe container will work.

Ice cream in a loaf pan.

Is it necessary to use Baileys Irish Cream Liqueur?

While Baileys adds a distinct flavor, you can substitute it with a non-alcoholic Irish cream syrup if you prefer a non-alcoholic version.

How should I store the leftover ice cream?

Store any leftovers in an airtight container in the freezer. To prevent ice crystals from forming, you can press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.

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.

More Delicious Ice Cream Recipes

Scoops of ice cream in a white bowl.

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 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.
Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 527 kcal

Ingredients
 
 

  • 2 cups whole, heavy or whipping cream (at least 30% fat content)
  • 1 can sweetened condensed milk (14 ounces)
  • ½ cup mini chocolate chips
  • 3-4 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.
  • Gently fold in the condensed milk mixture into the whipped cream and combine until smooth.
  • Place ⅓ of the mixture into a 9 inch loaf pan, top with ⅓ 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!

Notes

Feel free to add nuts, cookie pieces, or swirls of caramel or chocolate sauce to personalize your ice cream.
While Baileys adds a distinct flavor, you can substitute it with a non-alcoholic Irish cream syrup if you prefer a non-alcoholic version.
A loaf pan works well for freezing the ice cream as it allows for easy scooping. Alternatively, any airtight, freezer-safe container will work.
Store any leftovers in an airtight container in the freezer. To prevent ice crystals from forming, you can press a piece of parchment paper directly onto the surface of the ice cream before sealing the container. 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.
 

Nutrition

Calories: 527kcal | Carbohydrates: 50g | Protein: 7g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 111mg | Potassium: 257mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1078IU | Vitamin C: 2mg | Calcium: 228mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from February 26, 2016.

16 Comments

  1. I just made this icecream using chopped pecans instead of chocolate chips.. was wondering if I should toast them first
    I just chopped them raw and started the layering

    I had a bit leftover so I used a glass and layered till the top.
    It will be shared with hubby tonight after work.

    Tasted yummy to me.
    Thank you!

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

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

        Thanks,
        Rita

  3. 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!

  4. 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?

    1. 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.

  5. 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.

    1. 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.

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