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Baileys ice-cream cake recipe
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Prep Time:
450 minutes
Cook Time:
Total Time:
450 minutes
Decadent ice cream dessert with chocolate sponge, layers of flavored ice cream, whipped cream, Baileys, and chocolate sauce - a guaranteed crowd pleaser.
Ingredients:
  • 1 x 380g packet unfilled chocolate sponge cake (see note)
  • 300g dark chocolate ice-cream
  • 300g chocolate ice-cream
  • 300g coffee ice-cream
  • 300g vanilla ice-cream
  • 40.00 ml Irish Cream liqueur, plus extra, to drizzle
  • 300ml carton thickened cream, whipped
  • Cocoa powder, to dust
  • Chocolate sauce, to drizzle
Instructions:
  • Prepare a 20cm springform pan by lining the base with baking paper and securing it in place, allowing the edges to overhang. Grease the sides of the pan and line with baking paper, extending it about 1.5cm above the rim.
  • Using a sharp serrated knife, slice the cake horizontally into two 1.5cm-thick layers. Place the bottom layer in the prepared pan. Slice the remaining layer into pieces to fill any gaps in the pan, ensuring the base is fully covered.
  • Scoop flat pieces of dark chocolate ice cream over the cake using a large spoon. Allow it to slightly soften, then spread it evenly. Freeze for 1 hour until firm. Repeat the process with the coffee ice cream to create the next layer.
  • In a large bowl, gently fold the vanilla ice cream with Baileys using a metal spoon, being careful not to melt the ice cream. Spread over the coffee ice cream and chill in the freezer for at least 6 hours, preferably overnight.
  • Chill a platter in the freezer. Unmold the cake, discard the baking paper, and place the cake on the chilled platter.
  • Add a generous dollop of whipped cream and a sprinkle of cocoa powder. Finish with a decadent drizzle of chocolate sauce and a side of Baileys. Enjoy right away or chill in the freezer for later – the frozen cream adds a delightful twist.

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