A rich and smooth chocolate ice cream, packed with a creamy, boozy Baileys punch!
Last week I gave you a very simple recipe for Oreo cookies and cream ice cream.
This week I bring you Chocolate and Baileys Ice Cream. Using the same base, this recipe is just as simple, but a far more grown up, indulgent little ice cream.
I hesitated over giving you this recipe now; I considered saving it until December, this is decadent enough to be the perfect treat at the Christmas table. I decided it was just too delicious to hold back though, and if a summers day isn’t an excuse for chocolate ice cream then I don’t know what it. Apparently back home in England you’re going through some sort of heat wave? Well perhaps this will help get you through the weekend!
I am a firm believer that ice cream isn’t just for summer, and this is a recipe I’ll be getting out again later in the year too. I’ll defiantly be whipping it up again come winter and devouring bowl-fulls in front of the fire next Christmas.
The ice cream is made by whipping together double cream, condensed milk, and a generous amount of Baileys Irish Cream. Dark chocolate is grated into the ice cream, giving it a stracciatella quality. With each mouthful you get a little taste of the rich, dark chocolate, and a little bit of crunch and bite. At the end of each mouthful the Baileys takes over, giving a rich, boozy finish.
Its oh so smooth and creamy, I’m finding it very hard not to keep popping back to the freezer and sneaking out spoonful’s!
Chocolate and Baileys Ice Cream
(serves 6, generously)
500ml double cream
100ml baileys whiskey cream
200g condensed milk
40g cocoa powder
50g good quality dark chocolate, grated
In a large bowl, mix together the double cream, baileys and condensed milk.
Whisk together until the mixture started to become firm.
It won’t form really stiff peaks, but it will start to hold its shape.
Sift in the cocoa powder. Stir it through to combine, and then whisk again to mix completely.
Stir through the grated chocolate.
Pour into a tin, or a Tupperware and put into the freezer.
After about half an hour stir the mixture around with a fork to break up any ice crystals that may be forming. The ice cream will freeze faster around the outside of the container, so ensure you run the fork around the edge of the container and incorporate the frozen pieces.
Leave to freeze overnight.
Take out of the freezer a few minutes before you want to serve, scoop, and enjoy!