Baileys Chocolate Chip Ice Cream - 4 Ingredients No Churn No Machine

Start with a large bowl.

Pour in the double cream.

Whip the cream until it forms soft peaks, taking care not to overbeat.

Pour in the condensed milk.

Add the Bailey's Irish cream liqueur.

Whip again until all the condensed milk and Bailey's are well mixed in.

Fold the chocolate chips into the condensed milk mixture using a spatula.

Pour the mixture into a two pound loaf tin or a plastic container.

Smooth the top of the ice cream with a spatula.

Sprinkle the remaining chocolate chips on top.

Cover with cling wrap to prevent ice crystals from forming.

Place in the refrigerator for at least six hours.

Remove the cling wrap from the top before serving.

Allow to stand for about five to ten minutes before serving.

Dip your ice cream scooper in room temperature water to stop the ice cream from sticking and to give a nice smooth gliding scoop.

Equipment Needed

Spice Level:

Allergens