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!
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.
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.
In a medium bowl whip the cream until stiff peaks appear.
Add the Baileys/Condensed milk mixture 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 until firm, even better to freeze over night.
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.
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
- 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 Chocolate Chip No Churn Ice Cream
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
Nutrition
Updated from February 26, 2016.
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OMG – so ez and soooooo delicious! I follow all your wonderful recipes, and this is the best way to make it without benefit of an “ice cream maker” – Thank you again
Hi Carol, thanks so much, so glad you enjoyed it. Take care!
I’m not a fan of sweetened condensed milk but understand the requirement for no churn ice cream. Can I reduce the quantity by half and still get a decent ice cream?
Hi Jo Jo, another reader mentioned using tres leches condensed milk, if you can find it maybe that would be something you could try. I have never made it with less then the recipe states so I can’t really say how it would turn out. Let me know how it turns out if you try it. Take care!
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!
Hi L, I don’t usually toast pecans, the other nuts yes though. I hope you both enjoyed it. Take care!
Hi there! How long can this recipe be kept in the freezer? Does the constitution of it change if kept too long? Thanks!
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. 🙂
Thank you, will be making it Tuesday for dinner on Thursday – will let you know how it turns out!
Thanks,
Rita
Thanks Rita, yes let me know.
Looks good! Could you make this mint chocolate chip by using mint extract instead of Baileys? Thanks!
Hi Marissa, sure that would work, although a teaspoon would probably be enough. Take care.
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!
Hi Jean, thanks, and good choice with the flake stick, one of my favourites. 🙂
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?
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.
When you say whip the cream until stiff, is that using an electric mixer?
Hi Lorr, yes with an electric mixer. Let me know how it goes.
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.
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.