Baileys® Chocolate Chunk Ice Cream

Christmas is in less than two weeks.

That’s right.



I really do love this time of year but for some reason I’m in a funk. And not the good kind. I’m slightly less excited about it than I normally am.

Why? Not really sure.

Alrighty then.

It’s time for some ice cream.

Made with Baileys®.

And some Ghirardelli chocolate chunks.

How are you doing this Christmas season? Excited or meh? 

Baileys® Chocolate Chunk Ice Cream

Yield: About 1 quart


  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs. )
  • ¾ cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 cup milk, chilled
  • ½ cup Bailey’s® Irish Cream
  • ½ cup chocolate chunks


  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream, milk, and Irish cream.
  4. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  5. About 2-3 minutes before ice cream is done churning, add chocolate chunks.
  6. Transfer to ice cream container and freeze for at least 4 hours before serving.


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  1. What a perfect stress reliever for all the chaos of preparing for the holidays! With Baileys and chocolate, you really can’t go wrong. Love this frosty treat. Thanks for posting!

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