Creamy, chocolatey, and slightly boozy, Baileys Chocolate and Salted Almond Ice Cream brings silky texture, rich cocoa streaks, and roasted almond crunch together in one bowl.
Bailey’s is my favourite non-traditional ice cream flavour. When I say non-traditional, I mean it wasn’t sold in Italy when I was young.
It is a flavour that was introduced to the Italian market by a well-known brand during my teenage years, and I have loved it ever since.
I have already shared my basic Baileys Ice Cream recipe with you, as well as a recipe for homemade Baileys. This time, I am adding homemade chocolate syrup and salted almonds to the mix.
This Baileys Chocolate and Salted Almond Ice Cream makes the perfect dessert to celebrate St. Patrick’s Day. I love the crunch and slight saltiness the almonds add to it. All the flavours work so well together. I hope you enjoy it as much as I do.
Why You’ll Love This Baileys Ice Cream
- Cream, chocolate, and almonds create a classic flavour combination that always works.
- Easy to customise with different nuts, chocolate types, or flavoured Baileys depending on what you have.
- Creamy texture feels thick and smooth on the spoon, melting slowly into a rich, chilled finish.
Key Ingredients for Baileys and Almond Ice Cream
Baileys
Baileys brings creamy sweetness with notes of chocolate and light whisky warmth. The alcohol helps the ice cream stay slightly softer once frozen. Choose the original version for balanced flavour, as flavoured varieties increase sweetness.
Double Cream
Provides richness and a dense, smooth texture once frozen. A fat content of at least 48% gives a silkier finish and improves scoopability compared to lighter creams.
Eggs
Adds lightness and helps the mixture freeze evenly without feeling heavy. Use a very fresh egg from a reliable source, or pasteurised egg if preferred, since it is not cooked in this recipe.
Almonds
Almonds bring a toasty, nutty flavour and firm crunch that contrasts with the smooth cream. Whole raw almonds allow for varied chopping sizes, which improves texture in each scoop.
Chocolate Syrup
Adds deep cocoa sweetness and creates defined ribbons through the ice cream. I used homemade chocolate syrup, but a good-quality shop-bought chocolate syrup works just as well. Thicker sauces create clearer streaks, while thinner ones blend more into the cream.
Find the complete list with measurements in the recipe card below.
How to Make Baileys Chocolate and Salted Almond Ice Cream
For the Salted Almonds
Step 1: Lightly spray the almonds with olive oil and roast in a preheated oven at 180°C – 355°F for 10 minutes.
Step 2: Sprinkle with salt and roast for a further 5 minutes. Remove from the oven and let them cool completely.
For the Ice Cream
Step 1: Beat the egg and sugar with an electric mixer until white and fluffy.
Step 2: Add the milk, cream, and Baileys, then whisk until all the ingredients are well combined.
Step 3: Pour ⅓ of the mixture into a container and scatter ⅓ of the salted almonds over the top. Drizzle with homemade chocolate syrup.
Step 4: Repeat the layering process twice more with the remaining mixture, salted almonds, and chocolate syrup to create three layers in total.
Step 5: Place cling wrap directly on the surface so it touches the ice cream completely, then cover with a lid. This helps prevent crystallisation.
Step 6: Freeze overnight and serve the next day.
Frequently Asked Questions
Yes. A hand whisk works, but it takes longer. Beat the egg and sugar until pale and thick so the mixture holds some air before adding the cream.
Hazelnuts work very well and pair naturally with chocolate and Baileys. Pecans add a softer crunch and a slightly buttery taste, while walnuts bring a deeper, slightly bitter flavour that balances the sweetness of the cream.
Yes. Irish cream alternatives or coffee liqueur work well in the same quantity. Keep the total liquid amount unchanged so the ice cream sets properly.
Press cling film directly onto the surface before freezing to limit air exposure, which helps prevent an icy texture. Store the container toward the back of the freezer, where the temperature stays more stable, and avoid frequent opening so the ice cream doesn’t develop ice crystals.
Dark chocolate chunks, crushed shortbread biscuits, toasted hazelnuts, or small brownie pieces all pair well with Baileys and chocolate. Add them during layering to keep pockets of texture throughout.
Extra Help from the Kitchen
Chill the Cream Before Mixing – Very cold single and double cream whip and combine more smoothly with the egg mixture, helping the ice cream freeze with a finer texture.
Use a Shallow Container – A wider, shallower container allows the mixture to freeze more evenly and reduces large ice crystal formation compared to deep containers.
Chop Almonds Just Before Layering – Freshly chopped almonds retain more crunch and release more nutty flavour than almonds chopped hours in advance.
Add a Pinch of Fine Sea Salt to the Base – A small pinch in the cream mixture enhances the chocolate and Baileys flavour without making the ice cream taste salty.
Strain the Egg Mixture if Needed – If the beaten egg and sugar mixture looks slightly grainy or has small lumps, pass it briefly through a fine sieve before adding the cream to keep the texture smooth.
Variations and Twists
Add Chocolate Chips for Extra Texture – Fold 60–90 g dark or semi-sweet chocolate chips into the cream mixture before layering. The chocolate adds firmer bites throughout the ice cream and deepens the overall cocoa flavour.
Use a Different Baileys Flavour – Replace part of the Baileys Original with Baileys Salted Caramel or Baileys Chocolat Luxe to adjust sweetness and richness. Keep the total liquid quantity unchanged so the ice cream freezes properly.
Create a Baileys Ice Cream Sundae Layer – Serve scoops with an extra drizzle of Baileys and chocolate syrup, then add chopped almonds or crushed pretzels for contrast and added texture in each serving.
Add a Coffee Swirl for Espresso Layering – Stir 1 tablespoon strong espresso into a small portion of the chocolate syrup before layering. Coffee strengthens the chocolate flavour and balances the sweetness of the cream.
Fold in Baileys-Soaked Almonds – Toss a portion of the cooled roasted almonds with a small splash of Baileys before layering. This gives the nuts a richer flavour and a slightly deeper finish throughout the ice cream.
Storage and Shelf Life
Store Chocolate and Almond Ice Cream with Baileys in an airtight, freezer-safe container with cling film pressed directly onto the surface to help limit ice crystal formation.
Keep it in the freezer at around -18°C – 0°F and enjoy it within 1 to 3 weeks for the best texture and flavour.
Remove from the freezer and let it sit at room temperature for 5 to 8 minutes before scooping, so it softens slightly.
St. Patrick’s Day Drinks and Desserts
Baileys Chocolate and Salted Almond Ice Cream Recipe
Ingredients
- 125 g – ⅔ cup sugar
- 60 ml – ¼ cup milk
- 150 ml – ⅔ cup single cream – for whipping
- 150 ml – ⅔ cup double cream
- 1 egg*
- 75 ml – ⅓ cup Baileys
- 95 –100 g – ⅔ cup almonds
- 1 tbsp salt
- olive oil
- chocolate syrup
Instructions
For the Salted Almonds
- Lightly spray the almonds with olive oil and roast in a preheated oven at 180°C – 355°F for 10 minutes.
- Sprinkle with salt and roast for a further 5 minutes. Remove from the oven and let them cool completely.
For the Ice Cream
- Beat the egg and sugar with an electric mixer until white and fluffy.
- Add the milk, cream, and Baileys, then whisk until all the ingredients are well combined.
- Pour ⅓ of the mixture into a container and scatter ⅓ of the salted almonds over the top. Drizzle with homemade chocolate syrup.
- Repeat the layering process twice more with the remaining mixture, salted almonds, and chocolate syrup to create three layers in total.
- Place cling wrap directly on the surface so it touches the ice cream completely, then cover with a lid. This helps prevent crystallisation.
- Freeze overnight and serve the next day.
My wife would love this one for sure. Always topping the charts and desserts
micksterct
https://www.coolonsale.com