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5 from 3 votes

Homemade Irish Cream Ice Cream

Boozy, creamy, sweet, and so delicious! This Homemade Irish Cream Ice Cream is the perfect St. Patrick's Day or summertime treat.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Desserts
Cuisine: American
Servings: 8
Calories: 259kcal
Author: Traci


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


  • 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.


  • 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.


Serving: 4oz | Calories: 259kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 198mg | Sodium: 44mg | Potassium: 119mg | Sugar: 27g | Vitamin A: 557IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg