Irish Cream Ice Cream

Irish Cream Ice Cream

Brandee

"I LOVE Irish cream ice cream, so when I got my own ice cream maker I went looking for a recipe to duplicate it. To my horror after an extensive search of the internet I could only fine one, and it was WAY to large for my 2-quart maker. So I came up with one of my own. The result was a surprisingly good substitute for the expensive brand! Because of the liqueur it takes a bit longer to harden than the recipes without liqueur, but the wait is worth it!"
Added to shopping list. Go to shopping list.

Ingredients

4 h 15 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Beat together half-and-half, white sugar, and brown sugar in a large bowl with an electric mixer on medium speed until the sugars have dissolved.
  2. Stir heavy cream and vanilla extract into the mixture until smooth.
  3. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.
  4. About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing the ice cream.
  5. Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream is hardened, at least 4 hours.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 18
Most helpful
Most positive
Least positive
Newest

This was great! To cut down the fat a little, I used 4 cups of half & half instead of 2 cups half & half, 2 cups heavy whipping cream. Thanks for the recipe.

This has amazing flavor. The consistency was a little too icy and very hard to scoop. I will have to experiment with this further to see if I can change that. Thanks for sharing a delicious ice ...

This recipe was delicious! The brown sugar really gives it a richer flavor. I used whole milk instead of half and half, but I don't think it would have made a noticeable difference. Will definit...

YUMMY!! I used 1 cup of 2% milk and 3 cups of heavy cream as I didn't have half-and-half. My only other change was to use vanilla bean paste in place of vanilla extract. This is as close to s...

Just a thought...try adding 2 cups International Delights Irish Cream and only 1/8 cup Irish cream liqueur. Of course sub out the Half-and-Half

Amazing. A wonderful companion to a "girls night out".

Make this a day ahead. It takes a while to set up with the alcohol in it. Huge hit as our (adult) dessert for st. patty's day!

This is hands down my new favorite ice cream! I used 3 cups of whipping cream and 1 cup of 2% milk and it turned out really well. Will definitely make this over and over in the future.

Delicious. Served it at a pool party and everybody raved. It needs to spend some time in the freezer to harden, so make it a day ahead.

Other stories that may interest you