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Scoop of Baileys Chocolate and Salted Almond Ice Cream in a waffle cone with roasted almonds on top.

Baileys Chocolate and Salted Almond Ice Cream Recipe

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.

Course: Ice Cream
Cuisine: Irish
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4 to 6
Author: Manuela Zangara

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

  1. Lightly spray the almonds with olive oil and roast in a preheated oven at 180°C – 355°F for 10 minutes.
  2. Sprinkle with salt and roast for a further 5 minutes. Remove from the oven and let them cool completely.

For the Ice Cream

  1. Beat the egg and sugar with an electric mixer until white and fluffy.
  2. Add the milk, cream, and Baileys, then whisk until all the ingredients are well combined.
  3. Pour ⅓ of the mixture into a container and scatter ⅓ of the salted almonds over the top. Drizzle with homemade chocolate syrup.
  4. Repeat the layering process twice more with the remaining mixture, salted almonds, and chocolate syrup to create three layers in total.
  5. Place cling wrap directly on the surface so it touches the ice cream completely, then cover with a lid. This helps prevent crystallisation.
  6. Freeze overnight and serve the next day.

Recipe Notes

*This recipe uses raw egg. Use very fresh eggs or pasteurised eggs if preferred.