These macaroons taste great and are quite simple to make. Enjoy!
| Prep Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 16 |
| Yield: | 2 quarts |
Ingredients
- 2 cups half-and-half
- ½ cup white sugar
- ½ cup brown sugar
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- ½ cup Irish cream liqueur
Instructions
- 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.
- 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.
Reviews
This has now become one of my all-time favorite ice cream. Both my husband and I love it. We shared some at a BBQ we hosted and our guests couldn’t stop raving about it either. It is that good!
Turned out fantastic by itself. Actually used it as a foundation trying to copy B & J’s Dublin Mudslide. Added two tsp. instant coffee,some choc. chip cookies and a little chocolate syrup.
My husband had very low expectations for this, as he doesn’t love Irish Cream, but he and I were both happily surprised at how good it was! The liquor prevented a super hard freeze, but we like our ice cream a bit softer anyways. I loved how easy it was too, the only adjustment I made was supping the half and half for 1 more cup whipping cream and 1 cup whole milk (because thats what I had). Will definitely be making again!
Great recipe! My additions: – pinch of salt – 1/2 cup semi-sweet chocolate chips (chopped up very fine) Made it to yield 12 servings so it would fit in a 1.5 quart ice cream maker. Alcohol will make the ice cream melt quickly; but it still tastes good. Important to get the chocolate chips small enough so they are tiny morsels. Otherwise they’ll be big, hard to eat chunks. Enjoy!
Great flavor with a creamy texture.
Tastes just like a frozen cocktail.
This is delicious, tastes just like Irish Cream!
WOW was this GOOD!!! I made it for dessert for St. Patrick’s day and everyone LOVED it! Funny that the taste is even better at the bottom of the ice cream container. I will definitely be making this again and not just for St. Patrick’s Day. I am going to try it with Bailey’s Salted Caramel Irish cream.
This was a huge hit at a St. Patrick’s Day party. The day before I mixed all the ingredients together and put them in the stainless steel ice cream container and refrigerated it for several hours before churning it. This eliminated the longer preparation time due to the alcohol in the mix. I will make this again !
It was very good and EASY. It could have had more flavor with the vanilla bean thing, but that’s more work. No pans no mess. It will go great with my Guinness brownies tonight!!
Make this a day ahead. It takes a while to set up with the alcohol in it. Huge hit as our (adult) dessert for st. patty’s day!
Made this ice cream as one of several desserts on Easter Sunday. Hands down everyone’s favorite. The only change I made was to add 1/2 cup semi sweet chocolate chips. Add the chocolate chips after you put the ice cream in the freezer for about 20 minutes or the chips will just drop to the bottom of the container.
YUMMY!! I used 1 cup of 2% milk and 3 cups of heavy cream as I didn’t have half-and-half. My only other change was to use vanilla bean paste in place of vanilla extract. This is as close to sticking to the recipe that I could get without running to the store. I packaged it in a freezer container and presented it to my mother for Mother’s Day along with a batch of homemade ice cream cones from this site. She absolutely LOVED it! How do I know it was good? Don’t tell….I snuck a scoop! I will be making this again soon. Thank you Brandee for sharing such a YUMMY recipe!
If you are looking for an easy and simple recipe that makes a fabulous ice cream, you’ll want to try this. This is wonderful and it will be perfect for summer entertaining.
This is hands down my new favorite ice cream! I used 3 cups of whipping cream and 1 cup of 2% milk and it turned out really well. Will definitely make this over and over in the future.
Delicious. Served it at a pool party and everybody raved. It needs to spend some time in the freezer to harden, so make it a day ahead.
This was great. I used 1.5 cups cream, 1.5 cups half and half, and 1 cup skim milk. We also usually drink the mint chocolate Baileys, so we used that and added a dozen crushed Thin Mint (Girl Scout) cookies. We loved it! Also, we stored this in a freezer that typically makes most ice creams too hard, but for this ice cream it was the perfect texture.
Wow, this was so good. I tried to eat it right out of the ice cream maker but it was too soupy. But after it is frozen, it has awesome flavor!
Big hit at a St. Patrick’s day themed birthday party!
Very yummy. The amount of alcohol in this keeps it from freezing as well as plain ice cream, but it is still very good. Be sure you don’t add it until the end, as the recipe states. For that same reason, the leftover ice cream stays nicely scoop-able after days in the freezer. I might try this again with a reduced alcohol content by boiling down the Irish Cream by 1/3 or so. I think that might retain the flavor, but make it a little firmer.
Excellent! I made this recipe exactly as stated, and it was wonderful! So rich and delicious, with the perfect texture of homemade ice cream! That’s not even mentioning how easy this recipe was – I saw one other recipe that wanted me to reduce down the cream, etc, etc… this was much simpler!