Homemade Irish Cream Ice Cream

Homemade 5 Ingredient Irish Cream Ice Cream for all of your warmer weekend needs! A creamy, custard ice cream base that’s actually so simple to make, mixed with some Irish cream to make this ice cream boozy but still delicious, and all frozen to sweet perfection. The only thing I can really say about this ice cream is…YUM! Even if you aren’t a big Irish cream fan, you’re guaranteed to love this. Every bite is sweet, creamy, boozy, and perfect to celebrate warm days ahead or even St. Patrick’s Day! There is no better summertime treat.

three cones of irish cream ice cream on server with cones around, chocolate curls, gold spoon, and gold bowl of ice cream

→ This post is also available as a Web Story: Homemade Irish Cream Ice Cream

About The Recipe

If you hadn’t noticed, my mom and I have been on a bit of an ice cream kick lately. The sun is starting to come out more often, the weather is (slowly) warming back up, and we are definitely spending more and more time outside!

And, there is no better way to celebrate warm sunny days (especially on a Friday!) than with this boozy ice cream.

upside down ice cream cone with cones behind and glass of irish cream and hydrangea plant

It’s kinda like the ultimate summer treat, you know? It’s creamy, it’s sweet, it’s cold, and it’s so easy to make!

Honestly, I wasn’t sure how this ice cream was going to turn out. We had tried making this once before, but it wasn’t nearly as good. So, when my mom suggested we try it again, I was hesitant. The first batch we made last year was pretty much everything a bad ice cream could be.

The flavor was…non-existent, it wasn’t creamy or smooth, and it wouldn’t freeze! It was just a disappointment because the idea was so much fun.

But this time, it was totally different!

My mom rewrote the recipe, made it even easier, and now we definitely have the ultimate Bailey’s Irish Cream Ice Cream! I promise, there is nothing else like this.

Equipment Needed

Ingredients

  • Egg Yolks
  • Sugar
  • Whole Milk
  • Heavy Cream
  • Irish Cream
egg yolks, irish cream, sugar, heavy cream, and milk in bowls on marble counter

Instructions

In a medium sized bowl, whisk together the egg yolks and sugar. Set aside.

In a heavy saucepan, combine the whole milk and heavy cream. Heat over medium-low heat, stirring constantly, until mixture just starts to bubble around the edges. While whisking the egg yolk mixture, pour about half of the hot milk in small amounts. This is so you don’t cook the egg yolks.

Add the egg mixture to the saucepan with the rest of the heated milk. Return the pan to medium low heat and cook until mixture coats a spoon, about 5 minutes.

Strain the custard through a fine mesh sieve into a large bowl. Place in an ice bath to cool, stirring occasionally.

When custard is cool, whisk in the Irish cream.

Pour into the ice cream machine and freeze according to manufacturer’s directions. Ours takes about 30 minutes to freeze until soft serve.

Spoon the ice cream out of the machine and place in a freezer safe container. Freeze until needed.

irish cream ice cream in white container

Things You Should Known Before Making Boozy Ice Cream

This may sound silly, but it’s really not! Adding any kind of alcohol to ice cream deepens the flavor, but it also changes how it freezes. We learned this the hard way when we tried to make this same ice cream last year. This recipe should be fool-proof, but incase it’s not… here’s a few things you need to know!

  • Adding the Irish cream to this recipe also changes how it freezes. Alcohol has a lower freezing point so, the freezing times may vary.
  • Also, don’t add more Irish cream than directed in the recipe below! If you overdo it, the ice cream won’t freeze.
  • While this ice cream tastes boozy, you won’t get drunk eating this ice cream.

What To Serve With Irish Cream Ice Cream

Is ice cream ever really complete without something else just a little sweeter to go with it? Here is a small list of our favorite things to make to go alongside (or on top of!) this ice cream.

How To Store

Keep this ice cream in a freezer safe container or in an ice cream container in the freezer! It’ll keep about 2 weeks or so.

three cones of irish cream ice cream on oval serving board with a bowl of chocolate curls on it, ice cream cones around, a glass of irish cream, gold spoon, and bowl of ice cream

Expert Tips

  • We used Bailey’s Irish Cream for this recipe.
  • This recipe is gluten-free!
  • This ice cream could also be served as a soft serve.
  • Do not boil the milk when you’re cooking it. Just bring it to a light simmer.
  • If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.

When you make this Homemade Irish Cream Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

three cones of irish cream ice cream on server with cones around, chocolate curls, gold spoon, and gold bowl of ice cream

Homemade Irish Cream Ice Cream

Traci
Boozy, creamy, sweet, and so delicious! This Homemade Irish Cream Ice Cream is the perfect St. Patrick's Day or summertime treat.
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Desserts
Cuisine American
Servings 8
Calories 259 kcal

Ingredients
 

  • 7 egg yolks
  • cup sugar
  • 2 ¼ cups whole milk
  • ½ cup heavy cream
  • ½ cup Irish cream liqueur

Instructions

  • In a medium bowl, combine egg yolks and sugar.
  • Beat until smooth. Set aside.
  • In a heavy saucepan, combine milk and cream.
  • Heat over medium low heat, stirring constantly, until mixture just starts to bubble around the edges.
  • Whisking constantly, pour a small amount of hot milk mixture over egg mixture.
  • Continue whisking and pouring until you've used about half of the milk mixture.
  • Add egg mixture to the saucepan with the rest of the milk mixture.
  • Return to medium low heat and cook until mixture coats a spoon, about 5 minutes.
  • Strain custard through a fine mesh sieve into a clean bowl.
  • Place in an ice bath to cool.
  • When custard is cool, whisk in Irish cream.
  • Pour into ice cream machine and process according to manufacturer's directions.

Notes

  • We used Bailey's Irish Cream for this recipe.
  • This recipe is gluten-free!
  • This ice cream could also be served as a soft serve.
  • Do not boil the milk when you're cooking it. Just bring it to a light simmer.
  • If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.

Nutrition

Serving: 4ozCalories: 259kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 198mgSodium: 44mgPotassium: 119mgSugar: 27gVitamin A: 557IUVitamin C: 1mgCalcium: 108mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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