Ever dreamt of turning your favorite Irish cream liqueur into irresistible desserts? From creamy cheesecakes to decadent truffles, we’ve gathered 32 mouthwatering recipes that blend rich, smooth flavors with easy techniques perfect for any home cook. Get ready to impress your guests and satisfy your sweet tooth—let’s dive into these delightful creations!
Irish Cream Chocolate Truffles
Ready to elevate your dessert game? These Irish Cream Chocolate Truffles deliver rich, boozy indulgence in one perfect bite—no baking required. Roll up your sleeves and let’s get rolling!
Ingredients
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1/2 cup heavy cream
– 3 tbsp Irish cream liqueur
– 1/4 cup unsweetened cocoa powder, for dusting
– 1/4 cup finely crushed toasted hazelnuts
Instructions
1. Place the finely chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 180°F.
3. Immediately pour the hot cream over the chocolate and let it stand undisturbed for 2 minutes to melt.
4. Gently whisk the chocolate and cream mixture until completely smooth and glossy.
5. Stir in the Irish cream liqueur until fully incorporated.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
7. Using a melon baller or small spoon, portion the chilled mixture into 1-inch balls and roll between your palms to smooth.
8. Roll half of the truffles in the unsweetened cocoa powder until evenly coated.
9. Roll the remaining truffles in the finely crushed toasted hazelnuts for a crunchy contrast.
10. Arrange the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.
These truffles boast a velvety, melt-in-your-mouth center with a hint of Irish cream warmth. Serve them alongside espresso for an elegant finish, or package them in a decorative box as a homemade gift that impresses every time.
Baileys Irish Cream Cheesecake
Ready to level up your dessert game? This Baileys-infused cheesecake delivers creamy indulgence with a boozy kick—perfect for impressing guests or treating yourself. Rethink basic cheesecakes forever.
Ingredients
– 1 ½ cups graham cracker crumbs
– ¼ cup granulated sugar
– 6 tablespoons unsalted clarified butter, melted
– 24 ounces full-fat cream cheese, room temperature
– ¾ cup granulated sugar
– 3 pasture-raised eggs, lightly beaten
– 1 cup sour cream
– ½ cup Baileys Irish Cream liqueur
– 2 teaspoons pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs, ¼ cup sugar, and clarified butter in a medium bowl.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes until lightly golden; cool completely.
5. Tip: Use the bottom of a measuring cup to compact the crust for even thickness.
6. Beat cream cheese and ¾ cup sugar with a stand mixer on medium speed until smooth, about 3 minutes.
7. Add lightly beaten eggs one at a time, mixing just until incorporated after each addition.
8. Blend in sour cream, Baileys Irish Cream, vanilla extract, and fine sea salt until homogenous.
9. Tip: Scrape the bowl sides frequently to avoid lumps.
10. Pour filling over the cooled crust and smooth the top with a spatula.
11. Place springform pan in a larger roasting pan; fill roasting pan with hot water until halfway up the sides of the springform.
12. Tip: Wrap the springform pan bottom in foil to prevent water seepage.
13. Bake for 60-70 minutes until edges are set but center still jiggles slightly.
14. Turn off oven; let cheesecake rest inside with door closed for 1 hour.
15. Remove from oven and water bath; cool to room temperature on a wire rack.
16. Refrigerate for at least 4 hours, preferably overnight, before serving.
Luxuriously smooth with a velvety texture, this cheesecake balances rich cream cheese with the caramel notes of Baileys. Serve chilled with a drizzle of chocolate ganache or fresh berries for an elegant finish.
Irish Cream Tiramisu
Brace yourself for the ultimate dessert upgrade. Irish Cream Tiramisu blends rich coffee-soaked layers with boozy cream for an irresistible treat that’ll have everyone begging for seconds.
Ingredients
– 1 cup strong brewed espresso, cooled to room temperature
– ¼ cup Irish cream liqueur
– 6 large pasture-raised egg yolks
– ¾ cup granulated sugar
– 16 ounces mascarpone cheese, softened
– 1½ cups heavy cream, chilled
– 24 crisp ladyfinger cookies
– Unsweetened cocoa powder, for dusting
Instructions
1. Combine 1 cup cooled espresso and ¼ cup Irish cream liqueur in a shallow bowl.
2. Whisk 6 egg yolks and ¾ cup granulated sugar in a heatproof bowl set over a saucepan of simmering water for 8–10 minutes until pale and thickened.
3. Remove the yolk mixture from heat and beat with an electric mixer on medium speed for 3 minutes until cooled slightly.
4. Fold in 16 ounces softened mascarpone cheese until fully incorporated and smooth.
5. In a separate bowl, whip 1½ cups chilled heavy cream to stiff peaks.
6. Gently fold the whipped cream into the mascarpone mixture in two additions.
7. Quickly dip 12 ladyfinger cookies into the espresso mixture for 2 seconds per side to moisten without oversaturating.
8. Arrange the dipped cookies in a single layer in a 9×13-inch baking dish.
9. Spread half of the mascarpone cream evenly over the ladyfinger layer.
10. Repeat with the remaining 12 dipped ladyfingers and mascarpone cream.
11. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
12. Dust the top generously with unsweetened cocoa powder just before serving.
So velvety and decadent, each spoonful delivers a perfect balance of coffee bitterness and creamy sweetness. Serve chilled in elegant glasses for a stunning individual presentation or scoop directly from the dish for a cozy family-style dessert.
Irish Cream Fudge Brownies
OBSESSED with brownies that pack a boozy punch? These Irish cream fudge brownies deliver intense chocolate flavor with a smooth, creamy kick. They’re rich, decadent, and impossible to resist.
Ingredients
– 1 cup unsalted European-style butter, clarified
– 1 ½ cups granulated cane sugar
– ¾ cup Dutch-process cocoa powder, sifted
– 3 large pasture-raised eggs, lightly beaten
– 1 tsp pure Madagascar vanilla extract
– ½ cup all-purpose flour, sifted
– ¼ tsp fine sea salt
– ½ cup Irish cream liqueur
– 4 oz high-quality dark chocolate (70% cacao), finely chopped
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter completely, about 2-3 minutes.
3. Whisk the granulated cane sugar and sifted Dutch-process cocoa powder into the melted butter until fully incorporated and smooth.
4. Allow the mixture to cool for 5 minutes to avoid scrambling the eggs—this is key for a fudgy texture.
5. Vigorously whisk in the lightly beaten pasture-raised eggs and pure Madagascar vanilla extract until the mixture is glossy and thick.
6. Gently fold in the sifted all-purpose flour and fine sea salt with a spatula until just combined; avoid overmixing to prevent toughness.
7. Pour in the Irish cream liqueur and fold until evenly distributed throughout the batter.
8. Add the finely chopped high-quality dark chocolate and fold gently to incorporate, ensuring chunks are well dispersed.
9. Spread the batter evenly into the prepared pan using an offset spatula for a smooth top.
10. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
11. Cool completely in the pan on a wire rack for at least 2 hours to allow the fudge-like texture to set properly.
12. Use the parchment overhang to lift the brownies out of the pan, then slice into squares with a sharp knife wiped clean between cuts for neat edges.
Just out of the oven, these brownies boast a crackly top and a dense, fudgy interior infused with the smooth notes of Irish cream. Serve them slightly warmed with a dollop of whipped cream or crumbled over vanilla ice cream for an indulgent dessert that’s sure to impress.
Baileys Irish Cream Bread Pudding
Craving comfort with a boozy twist? This Baileys-infused bread pudding transforms stale brioche into a decadent dessert. Serve it warm with a dollop of cold cream for the ultimate contrast.
Ingredients
– 6 cups day-old brioche, cubed into 1-inch pieces
– 4 large pasture-raised eggs, lightly beaten
– 1 cup granulated sugar
– 2 cups heavy cream
– 1 cup Baileys Irish Cream liqueur
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– Unsalted butter, for greasing
Instructions
1. Preheat your oven to 350°F (175°C).
2. Generously grease a 9×13-inch baking dish with unsalted butter.
3. Arrange the cubed brioche in a single layer in the prepared dish.
4. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs and granulated sugar until pale and frothy.
5. Gradually pour in the heavy cream while continuously whisking to emulsify.
6. Incorporate the Baileys Irish Cream liqueur and pure vanilla extract into the mixture.
7. Sprinkle in the fine sea salt and whisk until fully combined.
8. Evenly pour the custard mixture over the brioche cubes, ensuring all pieces are saturated.
9. Gently press down the bread with a spatula to submerge it fully in the liquid.
10. Let the mixture stand for 20 minutes to allow the bread to absorb the custard.
11. Place the baking dish in the preheated oven and bake for 45-50 minutes.
12. Check for doneness when the top is golden brown and the center springs back lightly to touch.
13. Remove from the oven and let it rest for 15 minutes before serving.
Keep it cozy—this pudding boasts a custardy interior with a caramelized crust, thanks to the Baileys’ sweet, creamy notes. Drizzle with extra liqueur or pair with coffee ice cream for an adult-friendly treat that’s irresistibly rich.
Irish Cream Panna Cotta
Flaunt your inner pastry chef with this velvety Irish Cream Panna Cotta. Forget complicated desserts—this no-bake beauty delivers pure indulgence in minutes. Get ready to impress with minimal effort and maximum flavor.
Ingredients
– 2 cups heavy cream, divided
– 1/2 cup granulated sugar
– 2 1/4 teaspoons unflavored powdered gelatin
– 1/4 cup cold filtered water
– 1/2 cup Irish cream liqueur
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Bloom 2 1/4 teaspoons unflavored powdered gelatin in 1/4 cup cold filtered water for 5 minutes until spongy.
2. Combine 1 cup heavy cream and 1/2 cup granulated sugar in a saucepan over medium heat.
3. Heat the cream mixture until it reaches 160°F, stirring constantly with a whisk to dissolve sugar completely.
4. Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved and no granules remain.
5. Stir in remaining 1 cup heavy cream, 1/2 cup Irish cream liqueur, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt.
6. Strain the mixture through a fine-mesh sieve into a pourable measuring cup to ensure perfect smoothness.
7. Divide the strained mixture evenly among six 4-ounce ramekins or serving glasses.
8. Cover each ramekin with plastic wrap, ensuring it touches the surface to prevent skin formation.
9. Refrigerate the panna cottas for at least 4 hours, or until firmly set and jiggly but not liquid.
10. To serve, dip ramekins briefly in hot water and run a thin knife around the edges for clean unmolding.
Gloriously smooth with a luxurious jiggle, this panna cotta melts on the tongue with rich cream and subtle whiskey warmth. Serve it with a drizzle of espresso reduction or shaved dark chocolate for an elegant finish that balances sweetness with sophistication.
Irish Cream Coffee Cake
You need this Irish Cream Coffee Cake in your life. Transform your morning brew into a decadent dessert with boozy, buttery vibes that’ll break the internet.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 cup Irish cream liqueur
– 1/2 cup whole milk
– 2 tsp baking powder
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 1/2 cup chopped pecans
– 1/4 cup dark brown sugar
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan with butter.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually incorporate the lightly beaten pasture-raised eggs into the butter-sugar mixture, mixing thoroughly after each addition.
4. Pour in the Irish cream liqueur and pure vanilla extract, stirring until fully combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
6. Alternately add the dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients, and mix just until no streaks remain.
7. For the streusel topping, combine the chopped pecans, dark brown sugar, and ground cinnamon in a small bowl.
8. Pour half of the batter into the prepared pan and sprinkle with half of the streusel mixture.
9. Tip: Layer the streusel evenly to ensure a crunchy texture in every bite.
10. Add the remaining batter and top with the rest of the streusel.
11. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Avoid opening the oven door during the first 30 minutes to prevent sinking.
13. Allow the cake to cool in the pan on a wire rack for 15 minutes before inverting.
14. Tip: Run a knife around the edges for easy release and a clean presentation.
15. Let it cool completely on the rack before slicing.
Luscious and moist with a crumb that melts in your mouth, this cake boasts rich Irish cream notes balanced by a cinnamon-pecan crunch. Serve it warm with a dollop of whipped cream or as a standout addition to your brunch spread for an instant crowd-pleaser.
Baileys Irish Cream Crème Brûlée
Elevate your dessert game with this boozy twist on a classic. Infusing Baileys Irish Cream into silky custard creates pure indulgence. Get ready to torch your way to perfection.
Ingredients
– 2 cups heavy cream
– ½ cup granulated sugar, divided
– 6 large pasture-raised egg yolks
– ⅓ cup Baileys Irish Cream liqueur
– 1 teaspoon pure vanilla extract
– ¼ cup superfine sugar for caramelizing
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the center.
2. Pour 2 cups heavy cream into a heavy-bottomed saucepan.
3. Heat the cream over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching.
4. In a medium bowl, whisk together 6 large pasture-raised egg yolks and ¼ cup granulated sugar until pale and slightly thickened.
5. Temper the egg mixture by slowly pouring the hot cream into the yolks while whisking constantly.
6. Stir in ⅓ cup Baileys Irish Cream liqueur and 1 teaspoon pure vanilla extract until fully incorporated.
7. Strain the custard through a fine-mesh sieve into a large measuring cup to ensure smoothness.
8. Divide the custard evenly among six 4-ounce ramekins, filling each about ¾ full.
9. Place the ramekins in a large baking dish and create a water bath by pouring hot water into the dish until it reaches halfway up the sides of the ramekins.
10. Bake for 35-40 minutes until the edges are set but the centers still jiggle slightly when shaken.
11. Remove the ramekins from the water bath using tongs and let cool to room temperature on a wire rack.
12. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
13. Just before serving, sprinkle a thin, even layer of superfine sugar over each chilled custard.
14. Caramelize the sugar using a kitchen torch, moving constantly in circular motions until golden brown and bubbly.
15. Allow the caramelized sugar to harden for 1-2 minutes before serving.
Keep that crackable sugar top contrasting with the velvety, Baileys-infused custard beneath. The rich coffee and cream notes shine through, making it perfect for adult gatherings. Serve immediately after torching for maximum textural drama.
Irish Cream Mousse Cups
Nailing that creamy, boozy dessert vibe? These Irish Cream Mousse Cups deliver. Think silky-smooth texture with a kick—perfect for impressing guests or treating yourself.
Ingredients
– 1 cup heavy cream, cold
– 1/2 cup Irish cream liqueur
– 1/4 cup granulated sugar
– 4 large pasture-raised eggs, separated
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 6 pre-made chocolate dessert cups
Instructions
1. Chill a stainless steel mixing bowl and whisk attachment in the freezer for 15 minutes to ensure optimal whipping.
2. Pour 1 cup cold heavy cream into the chilled bowl and whip on medium-high speed until soft peaks form, about 3-4 minutes.
3. Gently fold in 1/2 cup Irish cream liqueur using a spatula to maintain airiness.
4. In a separate bowl, whisk 4 large pasture-raised egg yolks with 1/4 cup granulated sugar until pale and thickened, approximately 2 minutes.
5. Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt to the yolk mixture, whisking to combine.
6. In another clean bowl, whip the 4 egg whites to stiff peaks, about 4-5 minutes on high speed.
7. Fold the yolk mixture into the whipped cream base until fully incorporated.
8. Gently fold in the whipped egg whites in two additions to preserve volume.
9. Spoon or pipe the mousse into 6 pre-made chocolate dessert cups, filling each to just below the rim.
10. Refrigerate the cups for at least 4 hours, or until set firm to the touch.
11. Serve chilled directly from the refrigerator.
Yield a luxuriously smooth texture with rich coffee and chocolate notes from the liqueur. Try garnishing with shaved dark chocolate or a dusting of cocoa powder for an elegant touch.
Baileys Irish Cream Pancakes
Pancake perfection just got an upgrade. Baileys Irish Cream transforms fluffy stacks into boozy brunch royalty. Get ready to flip your morning routine.
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 ¼ cups whole milk
– ½ cup Baileys Irish Cream
– 2 large pasture-raised eggs, lightly beaten
– 3 tablespoons clarified butter, melted
– Additional clarified butter for griddling
– Pure maple syrup for serving
Instructions
1. Whisk together sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt in a large mixing bowl.
2. In a separate bowl, combine whole milk, Baileys Irish Cream, lightly beaten pasture-raised eggs, and melted clarified butter.
3. Pour wet ingredients into dry ingredients and fold gently until just combined; do not overmix.
4. Heat a non-stick griddle or skillet over medium heat (350°F) and brush with additional clarified butter.
5. Pour ¼ cup portions of batter onto the hot griddle, spacing them 2 inches apart.
6. Cook for 2-3 minutes until bubbles form on the surface and edges appear set.
7. Flip pancakes carefully using a thin spatula and cook for another 1-2 minutes until golden brown.
8. Transfer cooked pancakes to a wire rack set over a baking sheet to prevent sogginess.
9. Repeat with remaining batter, brushing the griddle with more clarified butter as needed.
10. Serve immediately drizzled with pure maple syrup.
Whiskey-kissed pancakes emerge with a tender crumb and sophisticated creaminess. The caramel notes from Baileys caramelize beautifully against the griddle, creating a crisp exterior that gives way to a moist, cake-like interior. For an extra indulgent twist, layer them with whipped cream and fresh berries between each stack.
Irish Cream Ice Cream
Transform your dessert game with this decadent Irish Cream Ice Cream. This boozy frozen treat combines rich cream and Irish cream liqueur for an unforgettable adult indulgence.
Ingredients
– 2 cups heavy cream, cold
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large pasture-raised egg yolks, lightly beaten
– ½ cup premium Irish cream liqueur
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Combine 2 cups cold heavy cream and 1 cup whole milk in a medium saucepan over medium heat.
2. Heat the dairy mixture until it reaches 170°F on a digital thermometer, stirring occasionally.
3. Whisk ¾ cup granulated sugar into the warm dairy mixture until completely dissolved.
4. Temper the beaten egg yolks by slowly pouring ½ cup of the hot dairy mixture into them while whisking constantly.
5. Pour the tempered egg mixture back into the saucepan, whisking continuously.
6. Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (about 175°F).
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Whisk in ½ cup Irish cream liqueur, 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt until fully incorporated.
9. Cool the custard to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled (40°F).
10. Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
11. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
12. Scoop and serve immediately, or store in the freezer for up to 2 weeks.
Master the perfect creamy texture with this sophisticated dessert. The Irish cream liqueur creates subtle coffee and chocolate notes that deepen after freezing. Serve atop warm brownies or alongside espresso for an elegant dinner party finale.
Baileys Irish Cream Bundt Cake
Y’all, this isn’t your average cake—it’s a boozy, decadent masterpiece that’ll have everyone begging for the recipe. Baileys Irish Cream transforms a simple bundt into an irresistible showstopper with rich coffee notes and velvety texture.
Ingredients
– 3 cups all-purpose flour, sifted
– 2 cups granulated sugar
– 1 cup unsalted European-style butter, softened
– 4 large pasture-raised eggs, lightly beaten
– 1 cup Baileys Original Irish Cream
– 1 cup full-fat sour cream
– 2 tsp pure vanilla extract
– 1 tbsp baking powder
– 1 tsp fine sea salt
– ½ cup Dutch-process cocoa powder
Instructions
1. Preheat oven to 350°F and generously grease a 10-inch bundt pan with butter, ensuring all crevices are coated.
2. Sift together flour, cocoa powder, baking powder, and salt into a large mixing bowl.
3. In a stand mixer fitted with paddle attachment, cream softened butter and sugar on medium-high speed for 3 minutes until pale and fluffy.
4. Gradually add beaten eggs to butter mixture, mixing on low speed until fully incorporated.
5. Combine Baileys Irish Cream, sour cream, and vanilla extract in a separate bowl.
6. Alternately add dry ingredients and Baileys mixture to butter mixture, beginning and ending with dry ingredients, mixing on low speed until just combined.
7. Pour batter into prepared bundt pan and smooth top with offset spatula.
8. Bake at 350°F for 45-50 minutes until cake tester inserted comes out clean and edges pull away from pan.
9. Cool cake in pan on wire rack for 15 minutes before inverting onto serving plate.
10. Let cool completely before slicing.
Ultra-moist crumb meets intense chocolate-coffee harmony, with the Baileys keeping every bite impossibly tender. Serve slightly warmed with a dusting of cocoa powder or drizzle with ganache for next-level indulgence.
Irish Cream Chocolate Chip Cookies
TikTok, meet your new obsession. These Irish Cream Chocolate Chip Cookies deliver boozy sophistication in every chewy, chocolate-studded bite—no mixer required.
Ingredients
– 2¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 1 cup unsalted European-style butter, softened to 65°F
– ¾ cup granulated sugar
– ¾ cup packed dark brown sugar
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup Irish cream liqueur
– 2 teaspoons pure vanilla extract
– 2 cups semi-sweet chocolate chunks
– Flaky sea salt for finishing
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, baking soda, and fine sea salt in a medium bowl.
3. In a separate large bowl, cream the softened unsalted European-style butter with granulated sugar and dark brown sugar until pale and fluffy, about 3 minutes.
4. Tip: Ensure your butter is at exactly 65°F for optimal emulsion and cookie spread.
5. Gradually incorporate the lightly beaten pasture-raised eggs into the butter-sugar mixture, mixing until fully combined.
6. Stir in the Irish cream liqueur and pure vanilla extract until the mixture is smooth.
7. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain.
8. Gently fold in the semi-sweet chocolate chunks until evenly distributed.
9. Tip: Chill the dough for 15 minutes to prevent excessive spreading and enhance flavor development.
10. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
11. Lightly press each dough ball to slightly flatten and sprinkle with flaky sea salt.
12. Bake for 10–12 minutes, or until the edges are golden brown but the centers still appear slightly soft.
13. Tip: Rotate the baking sheets halfway through baking for even browning.
14. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
15. A rich, chewy interior gives way to crisp edges, with the Irish cream adding a subtle warmth that complements the deep chocolate notes. Serve slightly warm with a drizzle of extra liqueur or crumbled over vanilla bean ice cream for an elevated dessert experience.
Baileys Irish Cream Milkshake
Get ready to blend your way to dessert heaven. Grab that ice cream and let’s make magic happen—this creamy indulgence is about to become your new obsession.
Ingredients
– 2 cups premium vanilla bean ice cream
– 1/2 cup Baileys Original Irish Cream
– 1/4 cup whole milk
– 1/4 cup heavy cream
– 1/4 cup crushed chocolate sandwich cookies
– Whipped cream for garnish
– Chocolate shavings for garnish
Instructions
1. Place 2 cups of premium vanilla bean ice cream into a blender pitcher.
2. Pour 1/2 cup of Baileys Original Irish Cream over the ice cream.
3. Add 1/4 cup of whole milk to the blender.
4. Incorporate 1/4 cup of heavy cream into the mixture.
5. Secure the blender lid tightly to prevent leaks.
6. Blend on medium speed for 15 seconds until ingredients begin to combine.
7. Increase to high speed and blend for 45 seconds until smooth and creamy.
8. Stop blending and check consistency—mixture should pour easily but hold its shape.
9. Pour the milkshake into a chilled 16-ounce glass.
10. Top with a generous swirl of whipped cream.
11. Sprinkle 1/4 cup of crushed chocolate sandwich cookies over the whipped cream.
12. Garnish with delicate chocolate shavings.
13. Serve immediately with a wide straw and long spoon.
Effortlessly luxurious, this shake delivers velvety richness with every sip. The cookies provide satisfying crunch against the smooth base, while the Baileys adds sophisticated depth—perfect for serving in mason jars with striped paper straws for that Instagram-worthy moment.
Conclusion
Kindly indulge in these 32 Irish cream desserts that bring cozy elegance to any occasion. We hope you find inspiration to whip up something special—try a recipe, share your favorite in the comments, and pin this roundup on Pinterest to spread the sweetness!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
