Summer time, funner time! The sun kisses your skin, it’s time to jump into a pool/lake/the sea without a care in the world, you can wear light summer clothes and sandals; in other words: life is amazing. The topper to a perfect day is ice cream. As I am pretty open about my chocolate addiction, the chocoholic in me is drawn to chocolate ice cream. I love the combination of chocolate and Baileys, so I came up with this ice cream recipe. The recipe is without eggs and can be made without an ice cream machine. I use real chocolate for my recipe, as it adds this special creaminess that makes chocolate ice cream so perfect. Somehow, adding cacao doesn’t quite have the same effect and when it comes to chocolate ice cream (or anything chocolate, if I’m totally honest with you), I say “let’s go all in: no compromises”.
Servings: 4 * Preparation time: 30 min * Start to finish: 4 hrs
- 10 ounces (300 ml) cream
- 3. 4 ounces (100 ml) milk (3.5%)
- 7 ounces (200 ml) of Baileys (if you want the taste but not the alcohol, I recommend Baileys non-alcoholic Irish cream coffee creamer)
- 7 ounces (200 grams) of milk chocolate
- 3 teaspoons of powdered sugar
Heat up the milk in a pot on medium heat and let the chocolate melt and dissolve in it while stirring. Then, take the pot off the stove and let the chocolate milk cool down. Meanwhile, whip the cream with the powdered sugar until it’s stiff. Afterwards, fold the chocolate mix into the cream and add the Baileys. Pour the ice cream mix into a container and place it in the freezer for approximately 3.5 hours.
Tip: Try it with my oreo churros ice cream sandwich.