Fudge Swirl Baileys Ice Cream is a creamy treat bursting with Irish cream and chocolate! It’s the best adult treat when your sweet tooth hits!
There’s never a wrong time to grab a spoon or a cone and dig into a big scoop of this Irish cream ice cream! Creamy and rich with a boozy flavor you’ll love. Send the kids to bed and dive into a bowl!
Don’t think you have to wait for St. Patrick’s Day to enjoy this ice cream. It’s crazy good on a hot summer day!
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Baileys and ice cream are meant to be best friends. A little fudge swirl spiked with Irish whiskey doesn’t hurt either! I’ve been adding Baileys to my Wendy’s frosty for years (and then dipping fries in… OMG yummm!) The combination of Irish cream, chocolate, and creamy ice cream is the best thing going.
Today we’re going next level and turning those tastes into yummy homemade ice cream! You’re going to want this ice cream in a bowl, in a cone, and in your milkshake.
Yep! I have big plans for this recipe. Like a Car Bob Float!
The best part? You don’t even need an ice cream maker to whip up a batch. Just a hand mixer and bowl or your stand mixer.
Ingredients for Fudge Swirl Baileys Ice Cream
This recipe is crazy easy to make. Ready? Here’s what you need:
- Heavy cream – simple homemade sweet cream ice cream base ingredient #1. We’re going to whip this into whipped cream! You’ll also use some to make the fudge swirl.
- Sweetened condensed milk – homemade sweet cream ice cream base ingredient #2. Adds sugar to the ice cream and makes it extra rich.
- Baileys Irish cream – I happen to really enjoy Baileys, but you can use whichever Irish cream brand you prefer.
- Semi-sweet chocolate chips – the based for your fudge swirl. You could even use dark chocolate if you want more bitter/sweet contrast in your ice cream.
- Irish whiskey – I like to use Tullamore D.E.W. It’s my go-to Irish whiskey for everything… including cocktail hour! You can choose whatever bottle you have on hand though.
Do not use bourbon for this recipe. Irish whiskey complements the Irish cream liqueur the best. I’ve tried other iterations and they’re not nearly as good.
Since you want the Irish cream flavor to be the start, skip adding any vanilla extract to the ice cream base.
How to Make Baileys Ice Cream
- Start by making the fudge so it can cool down before you add it to the ice cream base. First, place the chocolate chip in a medium-sized bowl.
- Then, pour the heavy cream into a microwave-safe bowl and nuke it until the cream is hot, about 1 minute. Pour the hot cream over the chocolate chips and leave it alone. (You can even cover the bowl with foil to keep the heat in if you want.)
- Once the chocolate is softened, stir the cream and chocolate together until it’s smooth. (You’re basically making a spiked ganache.) Pour in the whiskey and stir until it’s completely incorporated.
- Leave the ganache to cool while you make the ice cream base.
- Making homemade ice cream is really easy. Start by pouring heavy cream into the bowl of your stand mixer or a large mixing bowl. Then beat the cream until stiff peaks form.
- After that, pour in the sweetened condensed milk and use a rubber spatula to fold it into the whipped cream. You want to make sure you fold, not mix, so the whipped cream doesn’t deflate.
- Once the sweet cream base is ready, stir in the Irish cream until it’s completely mixed in.
- Next, pour the mixture into a loaf pan or an 8-inch x 8-inch pan. Use a spoon to drizzle the ganache over the top of the ice cream base in parallel lines.
- To create the swirl, take a butter knife and run it through the ganache to cut it into the ice cream. You don’t want to mix just run your knife from side to side working down the pan so it swirls. I usually do 2 passes to make sure it really gets through all the ice cream.
- Now you’re ready to freeze it. Cover the pan tightly with plastic wrap and place in the freezer for about 8 hours (or overnight) until the ice cream is firmly set.
- When you’re ready to eat, take the ice cream out of the freezer, unwrap, and scoop! Store any leftover ice cream covered in the freezer.
Want to kick up the chocolate?
If you want extra fudge swirls you’re going to double layer your ice cream. Pour half of the ice cream base into your pan. Top with half of the ganache and swirl it into the ice cream. Then repeat with the rest of the ice cream base and ganache.
You don’t have to do this, but it makes things extra chocolatey!!
If you don’t layer in the chocolate, you’ll most likely have some leftover ganache. (A pan can only hold so much.) That’s okay. Store it in an airtight container in the fridge and use it to top your ice cream like regular old chocolate sauce. Just warm the ganache up in the microwave until it’s liquified again.
Is Baileys ice cream alcoholic?
Definitely. Baileys Irish cream is a 17% ABV (34 proof) liqueur. While this ice cream won’t get you drunk, it will be boozy.
What can you add to Baileys Irish cream?
Typically Baileys is added to coffee, but it also great in hot chocolate, chocolate Frostys, ice cream (point proven!), and Guinness.
How do you add alcohol to ice cream?
There are a few options here, but the easiest way to about it is to add 3 tablespoons of liquor to 4 cups ice cream base. I like my ice cream a little extra boozy so I use 1/4 cup.
Liquor like Frangelico (hazelnut), Kahlua (coffee), and white creme de menthe (mint) are great choices for chocolate ice cream.
Liquor like Irish cream, flavored vodka (cake or marshmallow), amaretto (almond), and Chambord (raspberry) are great choices for vanilla ice cream. The Chambord will turn your ice cream pink too.
Oooo! You could even switch our the heavy cream for coconut cream and use a coconut vodka or rum. I think that needs to be a new recipe for you guys.
Try some of my other favorite homemade ice cream recipes!
- Kauai Pie Ice Cream
- Bacon Bourbon Peach Ice Cream
- Unicorn Ice Cream
- Strawberry Swirl Ice Cream
- More dessert recipes…
Like your desserts boozy? Me too!!
- Rum-Soaked Honey Pound Cake
- Guinness Gingerbread
- Triple Chocolate Jack Daniel’s Cupcakes
- Pistachio & Irish Cream Fudge
- More boozy recipes…
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1/4 cup Irish cream
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons Irish whiskey, (I like Tullamore D.E.W.)
- Place the chocolate chips in a medium-sized bowl.
- Pour the heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, and heat for another 30 seconds. Pour hot cream over the chocolate. Let sit for 2-3 minutes.
- Stir until the chocolate is completely melted and smooth. (Sometimes I have to microwave the chocolate for 10-15 seconds to help it along.) Just keep stirring, it'll smooth out.
- Pour in the Irish whiskey and sit until completely incorporated. Set aside to cool while you make the ice cream base.
- Beat heavy cream in a large mixing bowl until stiff peaks form. (You can use a stand mixer or hand mixer for this.)
- Add sweetened condensed milk and Irish cream to the whipped cream. Stir everything together until smooth and completely combined.
- Pour the ice cream base into a loaf pan or 8-inch x 8-inch square baking dish. Spread into an even layer.
- Drizzle the fudge in parallel lines over the ice cream. Use a butter knife to swirl the fudge into the ice cream. (Do not stir. You want a fudge swirl, not chocolate ice cream).
- Cover the dish tightly with plastic wrap and freeze for 8 hours to overnight.