Have you ever put Baileys in your coffee?  Yaaaaa, not advised.  I mean, it is advised, it’s delicious.  Baileys is like adult chocolate milk.  But not.  It’s better.  But, caffeine and booze in the am?  You’ll be taking a morning snooze by like 8 am.   Or running laps around your neighborhood because you’re so wired.  Now, Baileys and coffee in the evening?  After the kids go to bed and the house is quiet.  Yes, do that.  100% do that!  It’s such a treat after a long day.  But sometimes coffee in the evening (even decaf) just isn’t what I want. Ice cream!  I always want ice cream though! So, I turned that delightful evening drink into ice cream.  You’re welcome.

But, before you indulge in that first bite, go ahead and add an extra shot of Baileys on top.  Go ahead.  Again, you’re welcome.

Smooth.  Rich.  Creamy.  Flavorful.  That’s what this ice cream is.  It freezes up to be firm, yet still ‘scoopable.’


I used store-bought bailey’s in this recipe, but a homemade version would work wonderfully too!

Baileys Coffee Ice Cream

Baileys Coffee Ice Cream


  • 1 cup heavy cream
  • 2 cup whole milk
  • 6 egg yolks
  • 2/3 cup sugar
  • pinch of salt
  • 1 tsp vanilla
  • 2 tbsp instant coffee
  • 1/2 cup baileys


Warm the milk (not cream) and sugar in a saucepan. Don’t boil, just warm it.

Whisk the eggs in a bowl. Ladle the warm milk mixture ingot he eggs, slowly. Continue paddling until all of the milk has been added to the eggs.

Pour the custard back into the saucepan, add a pinch of salt, and heat over medium/low heat. Stir constantly until the mixture thickens and coats the back of a wooden spoon.

In a separate bowl, stir the heavy cream, coffee granules and baileys. Add the custard mixture to the baileys mixture. Stir. Put in the fridge until it’s completely cooled.

Freeze the cream mixture in your ice cream maker according to the manufacturer’s instructions.