Bailey’s Ice Cream with Chocolate Shavings – Happy St. Patrick’s Day!

I have to admit something. After making this ice cream, I am not sure I will ever want to eat another bite of ice cream out of a supermarket container again. I do not care who makes it or how much it costs…there is no comparison to homemade ice cream. Besides, those brands don’t have the big boozy flavor that this one has. 😉 How can you go wrong with Bailey’s Irish Cream and dark chocolate?? With a little green whipped cream on top, this one is soooo perfect to end your dinner of green beer and Irish Stew for St. Patrick’s Day.

Rich and decadent, this ice cream is a perfect St. Patty’s Day treat!

As with most recipes for homemade ice cream, this one is simple. I always like to make the base for ice creams or sorbet a day ahead so it is well chilled. Other than that, this is incredibly easy to prepare.

I was going to just make Bailey’s ice cream straight up (ha ha), however, there was this bar of dark Valrhona chocolate that seemed like the perfect pairing, so I mixed it in toward the end.

We love the chocolate shavings combined with the boozy flavor of the Bailey’s Irish Cream

Wow. This ice cream is so smooth, decadent, and delicious. I hope you enjoy it as much as we did.

Happy St. Patrick’s Day!

Bailey’s Ice Cream with Chocolate Shavings

Makes about 3 cups


1 1/2 cups Bailey’s liqueur
1/2 cup sugar
3 lg. egg yolks, at room temperature
1 cup whole milk (why skimp now??)
1 cup heavy cream
1 tsp. vanilla (the really good stuff)
1/2 cup dark chocolate shavings (something semi-sweet) from a block of dark chocolate (I shaved the chocolate with a veggie peeler.)


Bring the Bailey’s to a simmer in a small, heavy saucepan and continue to simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup. Mine took about 15 minutes. The liqueur will be thicker and slightly syrupy. Set aside.

In a medium bowl, beat the sugar into the egg yolks until thickened and pale yellow.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and the sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or a wooden spoon until the custard thickens slightly. (Be careful not to let it boil or you will have scrambled eggs on your hands (and not custard). I usually check to see if the mixture slightly coats the back of a spoon. If it does, you are done!).

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Add heavy cream, vanilla and reduced Bailey’s Irish Cream. Cover and refrigerate overnight.

Stir the chilled mixture and then place in your ice cream freezer and freeze (according to your own machine’s directions). When the ice cream is semi-frozen, toss in the chocolate shavings and freeze until firm.

This stuff will not become totally frozen due to the amount of Bailey’s, so I put it in the freezer overnight to help firm it up a bit.


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