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 strong. 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.
So the Irish whiskey is, of course, the main ingredient but the real Irish cream flavour also comes from a little bit of cocoa powder and some ground coffee to give it more depth.
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 ;-)
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
A sweet, strong and delicious ice cream made vegan - one for the Baileys fans! Yields approx 2 pints / 1 quart
- 720 ml / 3 cups coconut milk
- 2 tbsp arrowroot powder
- 80 ml / ⅓ cup maple syrup
- 1 heaped tbsp coconut sugar
- 1 tsp instant coffee
- 2 tsp cocoa powder
- 1 tsp vanilla extract
- 120 ml / ½ cup Irish whiskey
- Optional dark chocolate, for serving
- 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!
This is made to taste just like Baileys so it is quite boozy. Reduce the amount of whiskey if you want a more subtle ice cream.
Mary Cartwright says
Hi Aimee great recipe. I don’t have an ice cream maker so how would I make this. Many thanks Mimi.
This looks absolutely amazing!! I can’t wait to try it :) I was just wondering if you could use almond milk instead of coconut milk?
Hi Hayley, I’m afraid not because coconut milk’s fat content is what makes it so creamy. Almond milk will just freeze solid. The other thing you can try is to use soaked and blended cashews with a small amount of almond milk, if you can’t use coconut milk.
I made this today and it is delicious. I used moonshine because that is all I had, I just used 3 Tbs. I think the arrowroot made it thick and creamy. I will be making this often.
Moonshine? Wow! Wish I could try that. So glad you enjoyed it, thanks for letting me know!
do you use full-fat coconut milk or light? and could I substitute arrowroot with corn starch? it looks absolutely delicious! congratulations on your book!