Growing up, St. Patrick’s Day was a major holiday for my family that meant a week’s worth of festivities. Parades, parties, corned beef galore. And of course desserts. Oh, the desserts!! I recall one St. Patrick’s Day…
* sitcom flashback waves + dreamy harp music *
Being a total sucker for sweets, my eyes went immediately to a cheesecake on the table.
Cheesecake, you temptress you. Alas, it was a Bailey’s cheesecake and to my 8 year old palate, not good. Adult dessert was the WORST.
I guess now I’m technically an adult because Bailey’s cheesecake is a wonderful creation I look forward to every year at this magical time.
Over the weekend, I decided to try to concoct my own Bailey’s dessert. The warm weather, the sunshine…there was really only one logical dessert conclusion…
A scoop of ice cream in your Bailey’s Irish Cream! What could be better? WAIT!
How about a scoop of Bailey’s Cherry Chocolate Ice Cream in your Bailey’s?!
It’s St. Patrick’s Day and yup, we’re going there. Double the Bailey’s, double the fun.
But first confession time. Originally, I planned to create Bailey’s Cherry Chocolate Popsicles and everything was smooth sailing to start. Then when I went to remove the popsicles from their molds, the handle came right out and the popsicle stayed in the mold.
It would have been a good moment to panic.
Thanks to a little bit o’ luck, I scooped the popsicle mixture into a bowl + added a splash of heavy cream, gave it a swirl, covered the bowl tightly and popped it back into the freezer.
My little science experiment paid off and I give you: Bailey’s Cherry Chocolate Ice Cream!
Pour Bailey’s Irish Cream into a rocks glass and top with a spoonful or two of the Bailey’s ice cream.
Fudge: 1/2 cup chocolate morsels + 3 tablespoons milk
1 cup Bailey’s Irish Cream
3/4 cup milk
1 teaspoon vanilla
1/2 cup heavy cream
Maraschino cherries, halved
1. Pour the chocolate and 3 tablespoons of milk into a saucepan and stir continuously over low heat until smooth.
2. In a bowl, whisk together the Bailey’s milk, vanilla and heavy cream.
3. Add the fudge and maraschino cherry halves into the bowl and stir to combine.
4. Cover the bowl tightly with tin foil and freeze for 6 hours or overnight.
5. Once it’s ready, pour Bailey’s into rocks glasses and top with a spoonful of ice cream.
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