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Cream liqueur ice cream

Cream liqueur ice cream


This easy dessert doesn’t need an ice cream maker

  • Feeds 6 Feeds 6
  • Ready in 4 hours 50 minutes

Each serving contains

  • Energy
    1867kj 450kcal
  • Fat
    High 50%
  • Saturates
    High 108%
  • Sugar
    Med 50%
  • Salt
    Low 50%

% of adult’s reference intake | Carbohydrates per serving : 24g

Bring Co-op to your front door

Big Bag Option


  • 300ml Co-op double cream
  • 1/2 x 500g tub Co-op classic vanilla custard
  • 2 tbsp caster sugar
  • 250g Co-op Greek style yogurt
  • 5 tbsp Co-op Delaney’s Irish country cream
  • For the topping:
  • 2 tbsp Co-op Delaney’s Irish country cream
  • 4 tbsp hazelnut chocolate spread
  • Handful roasted hazelnuts, chopped (optional)


  1. Chill a large bowl in your freezer
  2. Whip the cream to soft peaks
  3. Add the custard and whip again until like soft whipped cream
  4. Gently stir in the sugar, yogurt and country cream
  5. Spoon into the chilled bowl and freeze for 2 1/2 hours, or until the mixture starts to freeze around the edges
  6. Stir to combine, then freeze again for 1-2 hours, or until thicker but still stirrable
  7. Stir again to break up the ice crystals, then transfer to a lidded container and freeze overnight
  8. To make the sauce, stir the country cream into the chocolate spread
  9. If you prefer a runnier sauce, mix in 2 tbsp warm water
  10. Remove the ice cream to soften slightly, before serving in scoops
  11. Drizzle with the sauce and scattered with the nuts, if using

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