I can definitely enjoy Irish cream just poured over ice, though its even better served as brûlée banana Irish cream ice cream. Kind of like serving a frozen boozy banana instead of a cocktail. Choose a cup or a cone, but definitely opt in for multiple scoops.
To create this recipe I partnered with Saint Brendan’s to showcase their amazing super creamy and rich Irish Cream Whiskey Liqueur. This is the most decadently delicious Irish cream I have every tasted. Made in Ireland with cream from Irish cows and Irish whiskey, its about as authentic as you can get.
So are you ready to try a fun new flavor? All you need to make this boozy ice cream is an egg free cream base, a few sugar torched bananas, and Saint Brendan’s Irish Cream Liqueur.
Ingredients for Irish Cream Ice Cream
Heavy Cream and Milk
Full fat milk and heavy cream are the base to make this delicious banana ice cream. The higher the fat content, the smaller the ice crystals will be. Using this combo creates a familiar ice cream texture instead of an icy sorbet.
Cornstarch and Cream Cheese
I recently started implementing an egg free ice cream base used by Jeni’s Splendid Ice Cream and I love how it creates a silky texture. The cornstarch is used to create a slurry with the milk and added with the cream cheese for thickening. No need to worry about over cooked eggs!
Saint Brendan’s Irish Cream Liqueur
Combining all natural cream with aged Irish whiskey is what makes the perfect Irish Cream Liqueur. Saint Brendan’s is as authentic as you can get, straight from Derry, Ireland. Just enough sweetness to compliment the warmth of the triple distilled The Quiet Man Irish Whiskey is an absolute win. Might I suggest even pouring a little onto your ice cream for an added topping.
To add a little pizazz to regular banana ice cream I decided a nice brûlée before mixing them in. All you need is some coconut sugar and kitchen blow torch. Toast that sugar until it bubbles and caramelizes. Let the bananas cool then blend half of them into the ice cream, saving the rest for the final mix-in.
Tips for Making Banana Irish Cream Ice Cream
- Use over ripened banana for better flavor.
- Brûlée the bananas and allow them to cool before blending or mixing into your ice cream.
- Coconut sugar can be swapped for regular granulated sugar.
- Make sure your cream cheese is super soft at room temperature before mixing into the base to prevent clumping.
- Use high quality Saint Brendan’s Irish Cream Liqueur for the best boozy ice cream.
- Puree half the brûlée bananas and add them into the ice cream base. Then, chop up the remaining bananas and fold chunks into the ice cream right before the final freeze.
- Serve the ice cream with chocolate sauce or even a splash of more liqueur.
How to Store Homemade Ice Cream
There are several ways to store homemade ice cream in the freezer. I have scooped it into metal loaf pans, then covered the top of the ice cream with parchment paper, sealing the top with two sheets of plastic wrap.
I also own a lovely durable BPA-free plastic container with a lid that works perfectly. Either one you choose, make sure it is an air tight container. Homemade ice cream should last up to 2 months if stored properly. However, I’ve never actually been able to postpone devouring it in less than a week.
Banana Irish Cream Ice Cream
- 3 large ripe bananas
- ¼ cup (55 grams) coconut sugar
- 2 ¼ cups (540 grams) whole milk divided
- 5 teaspoons cornstarch
- 2 ounces full fat cream cheese softened
- ¼ teaspoon fine sea salt
- 1 cup (240 grams) heavy cream
- 1 tablespoon vanilla bean paste or pure vanilla extract
- ¼ cup (55 grams) dark brown sugar packed
- ¼ cup (50 grams) granulated sugar
- ½ cup (120 grams) Saint Brendan's Irish Cream Liqueur
- Peel and slice bananas length wise. Sprinkle sliced side generously with coconut sugar.
- Use a kitchen torch and torch the sugar about 1-2 inches away from the banana. Watch for the sugar to melt and bubble, but not burn. This can be 2-3 minutes. Allow bananas to completely cool.
- Mash half of the bananas to mix into the base. Then cut the remaining bananas into chunks and reserve for folding into the ice cream before the final freeze.
Make Milk and Cornstarch Slurry
- Whisk together ¼ cup of the milk and all of the cornstarch in a small bowl until the cornstarch has completely dissolved. Set aside.
Prepare the Cream Cheese
- Whisk together the super soft cream cheese, another ¼ cup of the milk, and the salt in a small bowl until very smooth. Set aside.
Make the Ice Cream Base
- Using a large saucepan on medium heat, combine the remaining 1 ¾ cups milk, cream, dark brown sugar, granulated sugar and vanilla. Whiskt he ingredients together to combine and continue to slowly whisk to prevent a skin forming as the sugar melts.
- Reduce the heat to a simmer and continue to stir for 4 minutes.
- Spoon about ¼ cup of the hot mixture int the bowl of the cornstarch slurry. Then, pour the slurry into the saucepan.
- Turn the heat back up to medium and cook the base, continuing to whisk until it reaches a boil. Boil this mixture for 1 minute then remove pan from the heat.
- Add in the cream cheese mixture stirring until smooth.
- Pour in the ½ cup of Saint Brendan's Irish Cream and stir in the mashed half of brûlée bananas.
- Transfer base to a large bowl, cover with plastic wrap and refrigerate for 3-4 hours until cold. (or overnight if needed)
Churn and Freeze Ice Cream
- Transfer ice cream base to your frozen ice cream maker's container. Churn according to manufacturer's directions.
- Spoon churned ice cream into container alternating by sprinkling in leftover chunks of brûlée bananas.
- Cover and freeze ice cream for 4 hours to firm before scooping and serving.