Indulge in the creamy, velvety delight of No-Churn Irish Cream Ice Cream, a dessert that’s as effortless as it is luxurious. With just 10 minutes of prep, you’ll blend rich Irish cream with smooth whipped cream and sweetened condensed milk, creating a base that’s impossibly silky.
The magic happens in the freezer, where it transforms into a dreamy, scoopable treat in just 6 hours. Each bite offers a luscious balance of boozy warmth and sweet creaminess, perfect for satisfying your dessert cravings without the fuss of an ice cream maker.
This ice cream boasts a decadent texture that melts on your tongue, leaving behind hints of coffee, chocolate, and a subtle Irish cream kick. It’s the ultimate make-ahead dessert, ideal for impressing guests or treating yourself after a long day.
The simple ingredients and minimal effort make it a go-to recipe for anyone craving something indulgent yet easy. Whether served in a cone, bowl, or alongside a warm brownie, this ice cream promises to be a crowd-pleaser that’s as comforting as it is irresistible.
What You’ll Need for No-Churn Irish Cream Ice Cream
- 2 cups (16 fl oz/480 ml) heavy whipping cream (chilled for best results)
- ¾ cup (8 oz/225 g) sweetened condensed milk (substitute with coconut condensed milk for a dairy-free option)
- ¾ cup (6 fl oz/180 ml) Homemade Irish Cream (store-bought works too, but homemade adds a special touch)
- 1 teaspoon vanilla extract (use pure vanilla for the best flavor)
How to Make No-Churn Irish Cream Ice Cream
- Whip the cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until it reaches medium-stiff peaks (the cream should hold its shape but still be soft).
- Add the mix-ins: Pour in the sweetened condensed milk, Homemade Irish Cream, and vanilla extract. Continue whipping on medium-high speed until stiff peaks form (the mixture should be thick and hold its shape firmly).
- Freeze: Spread the mixture evenly into a freezer-safe container. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming.
- Chill and serve: Freeze for at least 6 hours, or until firm. Store in the freezer, well-covered, for up to 6 weeks. Serve with Irish Whiskey Caramel Sauce for an extra indulgent treat!
Perfect Pairings: Sauce and Topping Ideas
Elevate your No-Churn Irish Cream Ice Cream with delicious accompaniments. Drizzle it with Irish Whiskey Caramel Sauce for a rich, boozy twist, or sprinkle crushed chocolate-covered espresso beans for a crunchy contrast.
For a simpler option, try fresh whipped cream and a dusting of cocoa powder. These toppings add texture and flavor, making every bite unforgettable.
Serve It Right: Presentation Tips
For a stunning presentation, scoop the ice cream into chilled glasses or bowls and garnish with a sprig of mint or a cinnamon stick. If you’re feeling fancy, serve it alongside warm brownies or shortbread cookies for a decadent dessert. Pro tip: Let the ice cream sit at room temperature for 5 minutes before scooping for a smoother texture.
Make It Your Own: Recipe Variations
Customize this recipe to suit your taste! Swap the Homemade Irish Cream for store-bought Irish cream liqueur or add a handful of chocolate chips for extra indulgence. For a nutty twist, fold in chopped toasted hazelnuts or almonds. If you prefer a stronger coffee flavor, mix in a tablespoon of instant espresso powder. The possibilities are endless!
Freeze and Store: Keeping It Fresh
This ice cream stays creamy and delicious for up to 6 weeks when stored in an airtight container in the freezer. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing. If it hardens too much, let it soften at room temperature for 10-15 minutes before serving.
Quick Tips for Success
Ensure your heavy cream is well-chilled before whipping for the best results. Use a stand mixer or hand mixer for ease, but avoid over-whipping the cream, as it can turn grainy. If you’re short on time, freeze the ice cream in individual portions for quicker chilling. These small steps make a big difference in the final texture and flavor.
No-Churn Irish Cream Ice Cream
Ingredients
- 2 cups heavy whipping cream 16 fl oz/480 ml
- 3/4 cup sweetened condensed milk 8 oz/225 g
- 3/4 cup Homemade Irish Cream 6 fl oz/180 ml
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high to medium-stiff peaks.
- Pour in the condensed milk, Homemade Irish Cream, and vanilla extract, and then continue whipping to stiff peaks.
- Spread evenly into a freezer-safe container, cover, and freeze for at least 6 hours before serving. Store in the freezer well covered for up to 6 weeks. Serve with Irish Whiskey Caramel Sauce.
