In celebration of the release of my new book, Coconut Milk Ice Cream, I thought I’d share one of my favourite recipes from the book.
This Irish Cream ice cream is wonderfully rich and boozy. If you’re a fan of Baileys, you’ll love this!
Coming from an Irish family, I have a natural fondness for Irish whiskey and knew I had to feature it in one of my ice cream recipes.
My parents, acting as my taste-testers, tried some of the ice cream mixture before it was churned and we all agreed that we would happily drink the mixture poured on top of a glass of ice.
It was JUST like Baileys!
When using coconut milk as an ice cream base, sometimes the coconut flavour is masked and sometimes it is enhanced.
For this ice cream, I would say there is still a very subtle hint of coconut flavour but it works beautifully with the ice cream.
One of the great things about this ice cream is that it is easy to scoop, straight from the freezer, unlike most homemade ice creams. This is thanks to all the alcohol ;-)
It’s amazing served with chocolate puddings. My personal favourite is to serve it along side my Irish Whiskey Chocolate Fondant (not vegan) for a seriously indulgent dessert, perfect for St Patrick’s Day.
And as I mentioned before, if you want you can just leave out the churning part and drink this as an Irish Cream drink by itself. Delicious…
Irish Cream Ice Cream
Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
Pour the rest of the coconut milk into a large saucepan with the maple syrup, coconut sugar, coffee and cocoa powder and bring to a boil. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla and whiskey.
Chill the mixture in the fridge until cold and churn in your ice cream maker, following the manufacturer's instructions.
Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.
Serve with some grated dark chocolate on top. Delicious!