Rating: 5 stars
32 Ratings
  • 5 star values: 28
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

additional:
4 hrs
total:
4 hrs 15 mins
prep:
15 mins
Servings:
16
Yield:
2 quarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir heavy cream and vanilla extract into the mixture until smooth.

  • Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.

  • 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.

  • 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.

Nutrition Facts

223 calories; protein 1.5g; carbohydrates 18.7g; fat 14.5g; cholesterol 52mg; sodium 26.2mg. Full Nutrition
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