Baileys Espresso Crème Ice Cream (No Churn)
This no churn Baileys Espresso Crème Ice Cream is easy to make without an ice cream maker, and full of irresistible Colombian coffee flavors with chocolate and vanilla notes, and dark and rich hot fudge sauce swirls!
My scrumptious Baileys Salted Caramel Peanut Butter Ice Cream and creamy and summer-forward Baileys Strawberries & Cream Ice Cream are right up there in terms of flavor ranking for me. But I have a MEGA soft spot for coffee flavored desserts, and of course, CHOCOLATE! 😋 This beauty is definitely the winner of my heart!
We have here:
- A creamy, slightly boozy, coffee ice cream made with Baileys Espresso Crème Irish Cream Liqueur (you could also use Baileys Original Irish Cream Liqueur instead if you like).
- Dark, decadent, and rich chocolatey hot fudge sauce swirls!
I’ve slightly adapted this NYT Cooking hot fudge sauce recipe to use in this Baileys Espresso Crème Ice Cream. But you are welcome to use another homemade or store-bought hot fudge sauce if you like.
This no churn ice cream is easy to make without out an ice cream maker, simply irresistible (as the Espresso Crème bottle says!), and guaranteed to have you coming back for more!
Why This Recipe Works
- No ice cream maker is needed. All you need is an electric hand mixer and a couple of mixing bowls to make this delicious frozen sweet treat!
- You only need a few basic ingredients (which you likely have most of on hand already), and Baileys Espresso Crème Irish Cream Liquor to make it.
- It’s suitable for gluten-free and vegetarian diets, and is eggless.
- It has the OMG-level WOW factor, and is full of irresistible REAL Colombian coffee flavors, devilishly rich and smooth chocolatey swirls, and subtle warm vanilla tones!
- Sweetened Condensed Milk: This will provide sweetness to the coffee ice cream base. I used a small Nestlē Eagle brand can (350 grams / 12.35 ounces). If you can only find a 396 grams / 14 ounce can where you live and want to use up the whole can, simply add an extra ½ cup of heavy whipping cream so that the ice cream doesn’t become too sweet.
- Baileys Espresso Crème Irish Cream Liquor: This delicious liqueur has the same creamy texture as Baileys Original Irish Cream Liqueur. However, it has a stronger coffee flavor and is made with premium roasted Colombian coffee beans, chocolate, and the original Baileys. It is available online at Walmart, and you might be able to find it in a in a well-stocked liquor store or supermarket too. Alternatively, you can use Baileys Original Irish Cream Liqueur if you have it on hand. The coffee flavor will be less intense, but it will still taste great!
- Pure Vanilla Extract: Warm vanilla tones compliment the rich and dark coffee and chocolate flavors in this luscious ice cream.
- Coffee Extract: So that we get some more BIG and BOLD coffee flavors going on!
- Heavy Whipping Cream: Use cream that has a minimum of 35% fat content per 100 grams. If you’re in the UK, double cream can be used instead even though the fat content is higher.
- Hot Fudge Sauce: I adapted Kay Rentschler’s hot fudge sauce recipe on NYT Cooking to use in this ice cream, and ingredients and instructions for my version of it are in the recipe card below. But you are welcome to use another homemade or store-bought hot fudge sauce if you like.
Full ingredient list and amounts are in the recipe card below.
How to Make Baileys Espresso Crème Ice Cream with Hot Fudge Sauce Swirl
1. Make the hot fudge sauce. You can skip this step if using another homemade or store-bought hot fudge sauce. But if using the recipe in the recipe card below, you’ll need a small sauce pot and a few basic ingredients to make the sauce. I recommend making it a day in advance so that you don’t have to wait for it to cool.
2. Combine sweetened condensed milk with flavorings. Mix together the sweetened condensed milk, Baileys Espresso Crème Irish Cream Liqueur, vanilla extract, and coffee extract in a large mixing bowl until combined well.
3. Make the whipped cream. Use an electric hand mixer (or stand mixer with the whisk attachment) to beat the heavy whipping cream until stiff peaks form.
4. Fold. Gently fold the whipped cream into the sweetened condensed milk and flavorings mixture until combined well. The mixture should be slightly thick and creamy. Be careful not to knock the air out by mixing instead of folding. Take your time to fold so that the final ice cream is wonderfully creamy and not flat.
5. Assemble and freeze: Warm the hot fudge sauce in the microwave until it is has loosened up from its thick and sticky texture. Add about ¼ cup of the Baileys espresso crème ice cream mixture to an ice cream paper carton. Then add a tablespoon of the hot fudge sauce on top and use a chopstick or skewer to create swirls. Repeat this process until all the cartons are full. Place a small sheet of parchment paper on top of each carton, making sure the paper is touching the ice cream. (This prevents ice crystals from forming.)
Cover and place the cartons in the freezer for 6 hours, or until solid.
If using other types of freezer safe containers:
If using another type of freezer safe container such as a bread loaf pan or reusable insulated ice cream tubs, fill with half of the ice cream mixture and top with half of the hot fudge sauce. Swirl the sauce with a chopstick/skewer, then repeat once more. Cover with parchment paper or cling wrap (followed by the container’s lid if it has one), then freeze for 6 hours.
6. Serve: Place the ice cream container on the sit counter at room temperature for a few minutes so that it slightly softens. Then scoop, serve, and enjoy!
Full detailed instructions are in the recipe card below.
- Make the hot fudge sauce a day in advance. This way you won’t have to wait for it to cool down to the right temperature to incorporate it into the coffee ice cream base. You can cool and store it in the fridge, and simply reheat it the next day.
- Do not overheat the hot fudge sauce. It will become too thin and warm if overheated in the microwave, which will cause it to sink to the bottom of the paper carton/container when assembling the ice cream.
- Chill the mixing bowl and beaters before you make the whipped cream. The colder they are the better. Place them in the fridge or freezer for 20 minutes, and make sure that your cream is chilled too. This will speed up the process for making the whipped cream.
It’s currently available in Walmart in the USA, and several online liquor stores. You may also be able to find it in the liqueur section of a well-stocked supermarket or other liquor store near you.
Yes, it is 100% gluten-free. However, it contains milk and milk products and is NOT lactose or dairy-free.
It will last for 3-4 weeks if stored properly in a sealed airtight freezer safe container in the freezer.
More No Churn Ice Creams
- Baileys Strawberries & Cream Ice Cream
- Baileys Salted Caramel Peanut Butter Ice Cream
- S’mores Ice CreamS’mores Ice Cream (No Churn)
More Summer Dessert Favorites
- Lemon Burnt Basque Cheesecake
- Strawberry Lemon Cream Cake
- Pandan Basque Burnt Cheesecake
- Apricot Almond Oat Slice
- Or browse the entire Desserts recipe collection.
MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!Print
Baileys Espresso Crème Ice Cream with Hot Fudge Sauce (No Churn)
This no churn Baileys Espresso Crème Ice Cream is easy to make without an ice cream maker, and full of irresistible Colombian coffee flavors and decadent and rich hot fudge sauce swirls!
- Prep Time: 15 minutes
- Freezing Time: 6 hours
- Cook Time: 5 minutes
- Total Time: 6 hours 20 minutes
- Yield: 3 pints 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
- Diet: Gluten Free
For the Hot Fudge Sauce:
- 1 cup Heavy Whipping Cream
- 2 TBLS Unsalted Butter
- ¼ cup Light Brown Sugar
- 6 TBLS Granulated White Sugar
- 1/8 TSP Fine Sea Salt
- ½ cup + 2 TBLS Hershey’s Special Dark Cocoa (or other Dutch process cocoa)
- ¼ TSP Vanilla Extract
For the Baileys Espresso Crème Ice Cream with Hot Fudge Sauce Swirl:
Make the hot fudge sauce:
- Simmer: Combine heavy whipping cream, unsalted butter, light brown sugar, granulated white sugar, and fine sea salt in a small saucepot. Bring to a simmer over medium-low heat – about 30 seconds.
- Whisk in cocoa powder: Remove the pot from the heat and sift in the cocoa powder using a fine mesh strainer. Whisk until no lumps remain.
- Simmer again: Place the pot over low heat and simmer again, whisking continuously for 20 seconds, until glossy.
- Stir in vanilla: Remove the pan from the heat and stir in the vanilla extract.
- Storing: Transfer to jars with lids. Allow to cool completely, then cover and store in the fridge until needed.
For the Baileys Espresso Crème Ice Cream with Hot Fudge Sauce:
- Combine sweetened condensed milk with flavorings: In a large mixing bowl, mix together the sweetened condensed milk, Baileys Espresso Crème Irish Cream Liqueur, vanilla extract, and coffee extract until combined well.
- Make the whipped cream: Pour the heavy whipping cream into another large mixing bowl. Using an electric hand mixer (or stand mixer with the whisk attachment), beat the cream starting on low speed and increasing the speed as the cream thickens, until stiff peaks form – about 4-12 minutes. (Note: Time for beating the cream will vary depending on several factors such as environmental conditions, how cold the cream is, etc.)
- Fold: Add the whipped cream to the bowl with the sweetened condensed milk and flavorings mixture. Fold gently until fully combined, and the mixture is slightly thick and creamy.
- Warm the hot fudge sauce: Add the hot fudge sauce to a microwave safe measuring cup. Warm on medium power for 15-25 seconds, stirring once in between, until the sauce has loosened up from its thick and sticky texture.
- Assemble and freeze: Add about ¼ cup of the Baileys espresso crème ice cream mixture to an ice cream paper carton. Then drizzle a tablespoon of the hot fudge sauce on top and use a chopstick or skewer to create swirls. Repeat until the carton is full. Place a small sheet of nonstick cooking paper (parchment paper) on top, making sure the paper is touching the ice cream. Cover with the container with its lid. Repeat with the remaining ice cream mixture and hot fudge sauce and fill the remaining paper ice cream cartons. Freeze for 6 hours or until solid. (Note: If using another type of sealable freezer safe container such as a bread loaf pan or reusable insulated ice cream tubs, fill with half of the ice cream mixture and top with half of the hot fudge sauce. Swirl the hot fudge sauce with a chopstick or skewer, then repeat once more with the remaining ice cream mixture and hot fudge sauce. Cover with a sheet of nonstick cooking paper or cling wrap and press out any air bubbles. Then cover with the container’s lid (if it has one) and freeze for 6 hours.)
- Serve: Place the ice cream container on the counter at room temperature for 5 minutes to soften slightly. Then scoop, serve, and enjoy!
- Hot fudge sauce: Recipe slightly adapted from Kay Rentschler’s hot fudge sauce recipe on NYT Cooking. You won’t need all of it for this ice cream recipe. Store the rest in a sealed airtight jar in the fridge and consume within 2-3 weeks. Reheat the sauce either in the microwave for 15-25 seconds, or in a saucepot on the stovetop over low heat and serve warm. You can enjoy it with other desserts such as vanilla ice cream, drizzled over this no churn S’more’s Ice Cream, on top of a brownie a la mode, etc.
- Sweetened Condensed Milk: I used a small Nestlē Eagle brand can (350 grams / 12.35 ounce). If you can only find a 396 grams / 14 ounce can where you live and want to use up the whole can, add an extra ½ cup of heavy whipping cream so that the ice cream doesn’t become too sweet.
- Freezing time and serving: Four hours in the freezer will give you soft serve consistency, and six hours will give you a solid ice cream texture. Due to the alcohol in the ice cream, it will tend to melt slightly quicker than other ice creams. Five minutes on the counter will soften it enough to make it scoop-able and ready to be served.
- Storing: Store in a sealed airtight freezer safe container in the freezer and consume within 3-4 weeks. If you’ve used a bread loaf pan to assemble and freeze the ice cream in, transfer the ice cream to another sealable freezer safe container after a few days. This will ensure that it retains freshness and the risk of a lot of ice crystals forming is minimized.
- Serving Size: 1 scoop
- Calories: 301
- Sugar: 22.7g
- Sodium: 92.2mg
- Fat: 19.6g
- Saturated Fat: 12.2g
- Unsaturated Fat: 5.8g
- Trans Fat: 0.5g
- Carbohydrates: 26.3g
- Fiber: 0.4g
- Protein: 4.2g
- Cholesterol: 57.1mg
Keywords: Baileys Espresso Crème Ice Cream, Baileys No Churn Ice Cream, Baileys no ice cream maker
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