Coffee Baileys Ice Cream

Coffee Baileys Ice Cream

My journey with boozy drinks was started just 1 year ago, when my colleague introduced me to Baileys Irish Cream. Baileys Irish Cream is an Irish whiskey, and cream-based liqueur with alcohol content of 17% by volume. As the beginner of someone who just ventured into the world of alcohol, I found it unexpected to find alcohol that was so sweet, smooth, and velvety. Yes, I really recommend Baileys Irish Cream for first-time drinkers out there. The sugar and cream content in Baileys masks its strong alcoholic taste, hence making it easier and smoother to drink.

Have you ever put Baileys in your coffee? You should try, it totally tastes like an upgraded version of coffee. I found one of the perks of being a grown-up meant I could fusion boozy drinks with my ice cream. As a matter of fact, I was totally excited to indulge myself with my new favorite ice cream flavor: Coffee Baileys Ice Cream.


Tips on Making Coffee Baileys Ice Cream

1. Choose Baileys flavor

Baileys comes with variety of flavors, from original, pumpkin spice, strawberries and cream, salted caramel, espresso creme, and chocolate cherry. For my preference, I like to use classic Baileys Original Irish Cream because of its versatility and sweetness intensity. I think the salted caramel and espresso creme flavor will also work well for this recipe. Nevertheless, I recommend to reduce the sugar in the recipe if you use the salted caramel or your ice cream will turn out overly sweet.


2. Ground coffee substitutes

You can use either ground coffee or instant espresso powder in this recipe. I just love those little specks in my coffee ice cream, so I prefer using ground coffee than instant espresso powder. Unlike ground coffee, instant espresso powder dissolves completely in hot water, eliminating any risk of grittiness if you do not want those fine particles in your ice cream. You can also substitute ground coffee with decaffeinated coffee, just in case you are sensitive to caffeine.


3. Add egg yolks

I really recommend to use egg yolks for this recipe. I know adding alcohol to ice cream batter will not only lower its freezing point as well as make the ice cream softer and easier to scoop, but also increase its tendency to melt faster. Therefore, using egg yolks in this recipe will help improving the stability of the ice cream and making ice cream creamier, chewier, and denser.

Adding eggs to make ice cream requires some caution as heating eggs in ice cream base might result in curdles of cooked eggs in your ice cream. To prevent this from happening, you need to temper the eggs by warming the milk-heavy cream-sugar on its own, and whisk a small scoop of the hot mixture into the eggs yolks and sugar. This is making the egg yolks less likely to curdle when you stir them into the pot with the rest of the milk to cook over direct heat. Heat everything slowly until it is thickened enough to coat the back of the spoon and then turn off the heat. Please note not to let the mixture boil.


4. Add Baileys in considerate amount

Adding any alcohol to any ice cream base is a good idea since it lowers the freezing point of the mixture and prevents some of the ice crystals from forming. Hence, making ice cream softer and therefor more scoop-able. Just do not add too much alcohol or your ice cream might become slushy.


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Coffee Baileys Ice Cream

Coffee Baileys Ice Cream is an upgraded version of coffee ice cream flavour with fusion of boozy Baileys Original Irish Cream. 
Course Dessert
Keyword Ice Cream
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 quart


  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 3/4 cup granulated sugar (150 gr) divided
  • 1/4 tsp salt
  • 2 tbsp ground coffee
  • 4 egg yolks
  • 1/2 tsp vanilla extract
  • 1/2 cup Baileys Original Irish Cream (120 ml)


  1. In a medium saucepan, stir heavy cream, milk, 1/2 cup of sugar, salt, and ground coffee over medium heat until it starts to simmer. Remove from heat.

  2. In a medium bowl, whisk the egg yolks and 1/4 cup of sugar sugar until smooth and pale yellow color.

  3. While whisking egg yolk mixture constantly, gradually add hot cream mixture. Return to saucepan to low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides of the pot until the base is thick enough to coat the back of a spoon. Remove from heat. (Do not let the mixture boil or you will end up with egg curdles)
  4. Strain the mixture through a fine mesh strainer into a clean container. Let the mixture cool completely. Add vanilla extract and Baileys.

  5. Cover the mixture and refrigerate for at least 4 hours or up to overnight.

  6. Process the ice cream base in an ice cream maker according to manufacturer's instructions.
  7. Transfer the churned ice cream to a freezer container. Freeze for least 4 hours before serving.

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