Prepare to tantalize your taste buds with the most decadent and irresistible dessert that combines the rich, creamy goodness of Baileys Irish Cream with a luscious chocolate ice cream experience! This show-stopping Baileys Chocolate Ice Cream Cake is not just a dessert – it's a culinary adventure that will transport you to dessert heaven with every single bite. Whether you're looking to impress guests at a dinner party or treat yourself to a luxurious indulgence, this no-bake wonder promises to be the star of any occasion.
Prep Time: 30 mins
Cook Time: -
Total Time: 6 hrs 30 mins
Cuisine: Irish
Serves: 8 servings
Ingredients
- 1 cup chocolate cookie crumbs
- 4 cups vanilla ice cream
- 1 cup Baileys Irish Cream
- 1 cup chocolate syrup
- Whipped cream for topping
Instructions
- Remove vanilla ice cream from freezer and let soften at room temperature for 15-20 minutes until easily spreadable.
- Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or cooking spray.
- Create the cookie crust by evenly pressing chocolate cookie crumbs into the bottom of the springform pan, creating a firm, compact base.
- In a large mixing bowl, combine softened vanilla ice cream and Baileys Irish Cream, gently folding until thoroughly and smoothly integrated.
- Pour the Baileys-infused ice cream mixture over the cookie crumb base, spreading evenly with a spatula to ensure a smooth surface.
- Drizzle chocolate syrup in a decorative pattern across the top of the ice cream layer.
- Cover the pan with plastic wrap and place in the freezer for 6 hours or overnight to allow the cake to set completely.
- Before serving, remove the cake from the freezer and let stand at room temperature for 5-10 minutes to slightly soften.
- Release the springform pan sides and transfer the cake to a serving plate.
- Garnish the top with additional whipped cream and a drizzle of chocolate syrup if desired.
- Slice and serve immediately, keeping any leftovers stored in the freezer.
Tips
- Softening the Ice Cream: Allow the vanilla ice cream to soften at room temperature for exactly 15-20 minutes. This ensures easy mixing with Baileys and smooth spreading, but avoid letting it melt completely.
- Cookie Crust Perfection: Press the chocolate cookie crumbs firmly and evenly into the pan's bottom. Use the back of a spoon or a flat-bottomed glass to create a compact, uniform base.
- Baileys Mixing Technique: Fold the Baileys into the ice cream gently to maintain the ice cream's structure and prevent over-mixing.
- Decorative Drizzling: For a professional look, use a squeeze bottle or a spoon with a small tip to create artistic chocolate syrup patterns on top of the cake.
- Freezing and Serving: Freeze the cake for at least 6 hours or overnight for the best texture. Let it sit at room temperature for 5-10 minutes before serving to ensure easy slicing.
- Make-Ahead Friendly: This cake can be prepared up to 3 days in advance, making it perfect for party planning.
- Storage Tip: Always store the cake in the freezer, tightly covered with plastic wrap to prevent freezer burn and maintain its creamy texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
