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
Easy Homemade BAILEYS Irish Ice Cream | URBAN BAKES

Easy Homemade BAILEYS Irish Ice Cream

  • Author: Connie Chong
  • Total Time: 4 hours
  • Yield: 1 1/2 quarts 1x


Units Scale
  • 5 egg yolks, lightly beaten
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup Baileys Irish Cream
  • 1 teaspoon pure vanilla extract
  • 1/8 cup shaved or finely chopped chocolate


  1. In medium saucepan on medium-high heat, whisk together eggs yolks, sugar, milk, heavy cream, 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.
  5. Five minutes before mixing of ice cream is completed, add chocolate one spoonful at a time (this will give an even disbursement).
  6. Freeze for 4 or more hours or serve soft. ENJOY!


  • For best results, freeze homemade ice creams for 4 or more hours to fully harden.
  • BAILEYS is an alcoholic beverage therefore, freezing time may be longer than nonalcoholic ice creams.
  • Connie Chong/URBAN BAKES is in not held responsible for under aged drinking or consumption of alcohol. Please consume responsibly.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
Scroll to Top

Craving More?

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