Baileys & chocolate ice cream


For the marinade:
  • 300 ml extra thick double cream (refrigerated)
  • 397 g tin condensed milk (refrigerated)
  • 4t bsp Baileys (refrigerated)
  • 50 g dark chocolate, cut in small chunks


  1. In a big bowl, whisk the double cream using an electric hand whisk until soft yet firm peaks form, around 5-7 minutes. Whilst still whisking, keep gradually adding condensed milk & Baileys cream until well incorporated. Be careful not to overwhip the cream, otherwise it’ll split.
  2. Fold in the chocolate chunks. Transform into a tin and place in the freezer overnight or for at least 8 hours.