Baileys no churn ice cream with baileys toasted almonds

No Churn Baileys Ice Cream with Toasted Baileys Almonds

Course: Dessert
Prep Time: 20 mins
Freezing Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 5 people
Author: Anna Bloomfield
Baileys no churn ice cream with Baileys toasted almonds. A perfect St Patrick’s Day dessert! This recipe makes 1 litre of ice cream.
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For the ice cream

  • 600 ml double cream
  • 1 x 397g tin condensed milk
  • 100 ml Baileys

For the toasted almonds

  • 60 g almonds
  • 25 ml Baileys


For the ice cream

  • Place all the ingredients into a bowl. Using an electric whisk, whisk until trails are left in the mixture and when you lift the whisk a ribbon of cream falls into the bowl (about 5 minutes).
  • Pour into a suitable container and freeze for at least 6 hours.

For the almonds

  • Cut the almonds into large pieces and tip into a dry, non-stick frying pan. Place over a medium heat and toast until they smell gorgeous and the white flesh is a mid-brown colour. The whole process will take about 5 minutes.
  • As soon as the nuts are toasted, pour over the Baileys and stir to ensure they are all are covered. Leave on the heat, allowing the Baileys to bubble up. After about 45 seconds, tip the nuts onto a plate and spread them out to allow them to cool.

To serve

  • Sprinkle the nuts over the ice cream and serve immediately.


Calories: 814kcal (41%) | Carbohydrates: 57g (19%) | Protein: 11g (22%) | Fat: 57g (88%) | Saturated Fat: 32g (160%) | Cholesterol: 191mg (64%) | Sodium: 148mg (6%) | Potassium: 468mg (13%) | Fiber: 1g (4%) | Sugar: 51g (57%) | Vitamin A: 1975IU (40%) | Vitamin C: 2.8mg (3%) | Calcium: 335mg (34%) | Iron: 0.6mg (3%)

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