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No-Churn Irish Coffee & Pecan Ice Cream

A decadent, truly delicious ice cream with flavours of Bailey's Irish cream, coffee & pecans
Course Dessert
Cuisine Irish, Irish-inspired


  • 1 cup pecans or use almonds
  • 2 tbsp instant coffee
  • 600 ml double cream (or 2 x Elmlea double cream pots)
  • 1 tin (397g) sweetened condensed milk
  • 1/2 tsp vanilla extract or essence
  • 1/2 tsp salt
  • ¾ cup Irish cream liqueur I used Bailey's


  • First roast the pecans or almonds. Preheat oven to 175° C and place the nuts in a single layer on a baking sheet. Bake for about 5 to 10 minutes stirring the nuts once or twice during the baking. Pay attention as nuts get burnt very quickly. You can also do this in a cast iron pan over stove top keeping the heat low and stirring frequently. Cool and chop the nuts coarsely.
  • In a small bowl, dissolve the coffee in two tbsp hot water or milk & set aside to cool. You probably won't use all of it.
  • Using a stand or hand mixer, whip the double cream until stiff peaks form. Gently fold in the condensed milk, vanilla, salt, the liqueur & most of the nuts, saving 3-4 tbsp for garnish.
  • Add the coffee a teaspoon at a time, tasting until the mixture is to your taste.
  • Transfer the mixture to a freezer-proof container, sprinkle the remainder of pecan nuts on top & freeze for at least 8 hours or overnight.
Keyword bailey's, coffee, cream, dessert, ice cream, Irish, liqueur, no-churn, pecans