Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
BAILEYS® Coffee Creamers Chocolate Ice Cream Pie | URBAN BAKES

BAILEYS® Coffee Creamers Chocolate Ice Cream Pie


  • Author: Connie
  • Total Time: 5 hours
  • Yield: 9-inch pie 1x

Ingredients

Scale

The Original Irish Cream Ice Cream

  • 4 egg yolks, lightly beaten
  • 1/3 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup BAILEYS® Coffee Creamer The Original Irish Cream
  • 1 teaspoon pure vanilla extract

Chocolatini Ice Cream

  • 4 egg yolks, lightly beaten
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup BAILEYS® Coffee Creamer Chocolatini
  • 1 cup mini chocolate chips

GANACHE

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream

CRUST

  • 2 cups (36 cookies) thin chocolate wafer cookies, finely crushed
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, melted

TOPPING

  • ¼ cup hazelnuts or any nuts of choice (optional)

Instructions

The Original Irish Cream Ice Cream

  1. In a 2-quart saucepan over medium-high heat, whisk together eggs yolks, sugar, milk, heavy cream, BAILEYS® Coffee Creamers The Original Irish cream and vanilla until combined. To ensure eggs are fully cooked, cook until mixture reaches just to a boil then quickly remove from heat and continuously stir. Mixture will have thickened
  2. Pour liquid into a wide shallow pan. Allow to cool until steam is no longer visible when stirred.
  3. Cover and place in the refrigerator 1-2 hours or overnight.
  4. Pour mixture into an ice cream maker and follow manufacturer’s directions. Freeze ice cream for 4 or more hours or until firm.

Chocolatini Ice Cream

  1. In a separate saucepan, repeat steps 1 through 4 in making the Chocolatini ice cream with the exception of in step 1, do not add sugar and substitute the Irish cream for BAILEYS® Coffee Creamers Chocolatini.
  2. In Step 4, 5 minutes prior to churning of the ice cream is complete, add chocolate chips one spoonful at a time (this will give an even distribution). Continue with freezing ice cream for 4 or more hours or until firm.

GANACHE

  1. In a 2-quart saucepan over medium-high heat, bring heavy cream just to simmer. Immediately remove and pour over chocolate chips. Continuously stir until all chocolate chips have melted. Set aside until ganache cools to room temperature and thickens.

CRUST

  1. In a medium bowl, mix crust ingredients together. Pour and press evenly onto bottom and sides of a 9-inch pie plate. Freeze for up to 1 hour or until both ice creams are completely firm.

ASSEMBLY

  1. Once pie crust is firm, pour and evenly spread about ½ cup of ganache above cookie crust. Spread up to 1 cup of The Original Irish Cream ice cream above ganache; freeze up to 30 minutes or until firm. Pour another ½ cup ganache over ice cream. Using up to 2 ice cream scoop sizes alternately scoop both ice cream flavors onto ganache. Quickly drizzle remaining ganache over the scooped ice cream and sprinkle hazelnuts.
  • Cook Time: 10 minutes
  • Cuisine: Irish
Scroll to Top

Craving More?

Sign up for Weekly Recipes, Special Offers, Giveaways & More!