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Irish Cream Chocolate Chip Ice Cream

14 March, 2014 by Tara 7 Comments

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A recipe for Irish Cream Chocolate Chip Ice Cream! This decadent ice cream is flavored with Irish cream and studded with chocolate chips for a delicious contrast in texture and flavor.

Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly.

Irish Cream Chocolate Chip Ice Cream in two clear glasses.

Looking for a way to use up extra Irish Cream for St. Patrick’s Day? Try this Irish Cream Chocolate Chip Ice Cream!

A sweetened milk and cream base is thickened with eggs, then combined with Irish cream and a splash of vanilla. After chilling and churning until thickened and creamy, chocolate chips are slowly added to the machine before transferring to a freezer-safe container.

Close up of Irish Cream Chocolate Chip Ice Cream in a clear glass.

As a note, the Irish Cream is mixed into the ice cream after cooking, so no alcohol is cooked out. This Irish Cream Chocolate Chip Ice Cream is best for adults over the age of 21 (in the United States). Please drink/eat responsibly.

A Few Tips

After adding the eggs to thicken the cream, do not increase the heat to try to speed up the process. Stir constantly and heat just until the mixture is thick enough to coat the back of a spoon. Otherwise, you may end up with cooked, curdled cream. If the mixture does curdle, I have been able to save ice cream by blending it until smooth in a stand blender or with an immersion blender as a last resort. 

I usually skip this step, but to help get a creamier texture and chill the mixture faster you can place the bowl of custard over an ice bath for a few minutes right after it is removed from the stove and blended with the Irish Cream. Be careful not to get water into the custard. Stir occasionally if you want to speed up the process a bit.

Once the ice cream is nearly finished churning with a thickened consistency, slowly add the desired amount of chocolate chips- between 6 to 8 ounces (170-227 grams). You want the texture thick first to keep the chocolate from sinking to the bottom of the machine. If you don’t like chocolate chips at all, they can simply be omitted.

Looking for more recipes with Irish Cream?

Try my Irish Cream Scones and Irish Cream Dark Chocolate Pudding.

Irish Cream Chocolate Chip Ice Cream in a clear glass with more in a pan in the background.

Irish Cream Chocolate Chip Ice Cream Recipe

Adapted from Ambrosia Baking

Irish Cream Chocolate Chip Ice Cream in two clear glasses.
Print Pin
5 from 6 votes

Irish Cream Chocolate Chip Ice Cream

A recipe for Irish Cream Chocolate Chip Ice Cream! This decadent ice cream is flavored with Irish cream and studded with chocolate chips for a delicious contrast in texture and flavor.
Course Dessert
Cuisine N/A
Keyword alcohol, chocolate, dessert, frozen, ice cream, Irish cream
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 8 hours
Total Time 8 hours 35 minutes
Servings 4 Cups

Ingredients

  • 2 cups (470 milliliters) milk
  • 1 cup (237 milliliters) heavy cream
  • 3/4 cup (150 grams) granulated sugar
  • 6 large egg yolks
  • 1/2 cup (118 milliliters) Irish cream
  • 2 teaspoons (10 milliliters) vanilla extract
  • 6-8 ounces (170-227 grams) dark or semi-sweet chocolate chips or chunks

Instructions

  • In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat, stirring often to dissolve the sugar.
  • In a small bowl, beat the eggs.
  • Once the milk mixture is steaming, but not yet at a boil, slowly pour about 1/4 cup (60 milliliters) into the eggs while constantly whisking.
  • Once incorporated, slowly stream in and whisk another 1/2 cup (125 milliliters). Slowly pour the mixture back into the saucepan over medium-low heat while whisking. Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77˚C-82˚C). Be careful not to overcook or it will curdle.
  • Remove from heat and pour through a fine mesh strainer into a large bowl. Whisk in the Irish cream and vanilla extract.
  • Cover and refrigerate until well chilled, about 4 hours to overnight.
  • Transfer the chilled mixture to an ice cream machine and churn according to manufacturer's instructions until thickened and creamy.
  • Towards the end of churning, slowly add the chocolate chips.
  • Transfer to a freezer-safe container and freeze until firm, about 2-4 hours.
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Filed Under: Desserts Tagged With: Chocolate, dessert, ice cream, irish cream

Previous Post: « Dublin Coddle (Irish Sausage and Potato Stew)
Next Post: Irish Potato Cakes »

Reader Interactions

Comments

  1. Lauren Everson

    14 March, 2014 at 6:16 am

    This has been pinned for a later date, when I can enjoy the spike of Bailey’s. 🙂

    Reply
  2. Sarah | Curious Cuisiniere

    4 March, 2016 at 10:21 am

    Oh yum!! I am looking forward to trying this!

    Reply
  3. cyndy

    13 March, 2021 at 3:39 pm

    5 stars
    Oh my gosh – I cannot stop thinking about this ice cream! We made it with Bailey’s brownies on the side and it was amazing.

    Reply
  4. Mirlene

    13 March, 2021 at 3:44 pm

    5 stars
    This ice cream look so good. I cannot wait to make it.

    Reply
  5. Beth

    13 March, 2021 at 4:15 pm

    5 stars
    This looks so yummy! So excited to try this!

    Reply
  6. Biana

    13 March, 2021 at 5:06 pm

    5 stars
    This looks delicious! Perfect for St Patrick’s Day!

    Reply
  7. Andrea

    13 March, 2021 at 5:07 pm

    5 stars
    Oh my, definitely not the kind I get from the grocery store. Love this so much!

    Reply

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