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125Total Time
1Prep Time
25Bake Time
A little effort

Baileys Ice Cream Cake

1 Reviews

  • Vegetarian

About the bake

This rich, indulgent chocolate, hazelnut and Baileys Cake recipe is the perfect way to finish a dinner party or would be great served as an alternative celebration cake to wow your family and friends. You do need to make the ice cream the day before so make sure you leave enough time to create this showstopper! This recipe covers how to make ice cream without an ice cream maker but if you have one, it might be quicker to use that. If you are a big Bailey's fan, have a look at the video further down this page.

125Total Time
1Prep Time
25Bake Time
A little effort


  1. Step 1:

    To make the ice cream, beat together the cream, condensed milk and vanilla extract until thick.

  2. Step 2:

    Carefully stir in the baileys and then pour into an 8” spring form round cake tin.

  3. Step 3:

    Cover with cling film and freeze for 6 hours or overnight.

  4. Step 4:

    Preheat the oven to 180°C (160°C /Gas Mark 4) and line one 8” sandwich cake tin.

  5. Step 5:

    Beat together the sugar and butter until light and fluffy, then add the chocolate hazelnut spread and eggs, whisking after each egg.

  6. Step 6:

    Fold in the flour and baking powder then pour the mixture into the tin.

  7. Step 7:

    Bake the cake in the oven for 20-25 minutes.

  8. Step 8:

    Once baked, leave to cool on a wire cooling rack.

  9. Step 9:

    Before you are ready to serve the cake, heat the broken up chocolate over a pan of gently simmering water until melted.

  10. Step 10:

    Remove the bowl from the heat and stir in the double cream. Leave aside to cool and thicken.

  11. Step 11:

    To assemble the cake, remove the ice cream from the freezer and release from the tin.

  12. Step 12:

    Gently place the ice cream round on top of the hazelnut sponge.

  13. Step 13:

    Slowly pour the chocolate mixture over the top of the cake and spread to cover and drizzle down the sides.


  • For the Sponge

    • 50g Unsalted butter (softened)
    • 50g Chocolate hazelnut spreah
    • 2 Free range medium eggs
    • 100g Billington's Unrefined Golden Caster Sugar
    • 100g Allinson's Self-Raising White Flour
    • 1 tsp Baking powder
  • For the Ice Cream

    • 300ml Double cream
    • 175g Condensed milk
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
    • 30ml Baileys
  • For the Decoration

    • 200g Milk chocolate
    • 50ml Double cream


  • 8 inch spring form round cake tin
  • Clingfilm
  • Cooling rack
  • Small bowl

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