This boozy Coffee Baileys Ice Cream is rich and ultra-creamy, with a pronounced coffee profile and the smooth sweetness of Irish cream liqueur. It’s an indulgent adult dessert that’s surprisingly easy to make at home.
If you love coffee and boozy desserts, this Coffee Baileys Ice Cream delivers both: a velvety texture, a clear Irish cream presence, and a strong coffee kick. The custard base yields a luscious mouthfeel, while the Baileys keeps the finished ice cream softer and easier to scoop straight from the freezer.
Making ice cream from scratch begins with a cooked custard, which is then chilled and churned in an ice cream maker to produce a consistently smooth result.
A custard base enriched with egg yolks makes this ice cream exceptionally creamy and stable. Adding Baileys lowers the freezing point slightly, helping maintain a scoopable texture even after freezing.
Why You Will Love This Recipe
- Boozy dessert for Baileys fans. The recipe includes a generous amount of Irish cream so its flavor comes through clearly.
- Bold coffee flavor. Instant coffee adds a concentrated coffee note that stands up to the cream and liqueur.
- Scoopable texture. Alcohol lowers the freezing point, resulting in a softer, more scoopable ice cream.
- Rich and silky. Egg yolks create a creamy custard base that gives the ice cream a luxurious texture.
Ingredients You Need
- Heavy cream. Use full-fat heavy cream for the best richness and texture.
- Whole milk. Whole milk contributes essential fat for a creamy base.
- Instant coffee. Instant coffee provides an intense coffee flavor; you can use regular or decaf.
- Salt. Enhances flavor and slightly lowers the freezing point.
- Egg yolks. Add creaminess and help stabilize the custard base.
- Granulated sugar. Sweetens and helps keep the ice cream soft.
- Xanthan gum (optional). A small amount improves texture and stability for a creamier result.
- Vanilla extract. Rounds out and enhances the flavors.
- Baileys Irish cream. Adds the signature Irish cream taste; any Irish cream liqueur will work.
Other Ice Cream Recipes
- Tiramisu Ice Cream Layer Cake
- Baileys Ice Cream
- Bourbon Brown Sugar Ice Cream
- Pandan Coconut Ice Cream
- Strawberry Cheesecake Ice Cream Cake
Coffee Baileys Ice Cream
Ingredients
- 2 cups (500 ml) heavy cream
- 1 1/2 cups (375 ml) whole milk
- 2 tbsp instant coffee
- 1/4 tsp salt
- 5 egg yolks
- 3/4 cup (150 gr) granulated sugar
- 1/4 tsp xanthan gum, optional
- 1 tsp vanilla extract
- 1/2 cup (125 ml) Baileys Irish cream
Instructions
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In a medium saucepan, combine the heavy cream, whole milk, instant coffee, and salt. Warm over medium heat until the mixture just begins to simmer, then remove from the heat.
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In a separate bowl, whisk the egg yolks, granulated sugar, and xanthan gum (if using) until smooth and pale yellow.
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With the egg yolk mixture whisking continuously, slowly pour in about one-third of the hot cream to temper the yolks. Then return the tempered yolk mixture to the saucepan.
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Place the saucepan over low heat and stir constantly, scraping the bottom and sides, until the custard thickens enough to coat the back of a spoon. Do not let it boil to avoid curdling. Remove from heat.
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Strain the custard through a fine-mesh sieve into a clean container. Let it cool slightly, then stir in the vanilla and Baileys Irish cream.
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Cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill completely, then refrigerate at least 4 hours or overnight for best results.
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Churn the cold custard in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
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Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.