Baileys Hot Chocolate Ice Cream Pie

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This Baileys Hot Chocolate Ice Cream Pie is an easy dessert with a Baileys chocolate no-churn ice cream layered with marshmallows! It’s like eating frozen hot chocolate in pie form – with a kick!

Want more ways to make chocolate pie? Try this French Silk Pie or this S’mores Pie.

Baileys and Hot Chocolate Pie

This Baileys Hot Chocolate Ice Cream Pie is actually an update of an old recipe. It was originally inspired by our ski trip years ago when we were introduced to Baileys in our hot chocolate and totally fell in love. We drank it non-stop while on our trip.

There’s no doubt that Baileys and chocolate go together, but somehow I hadn’t thought about how well Baileys and hot chocolate would work. It’s a wonderful combination and it’s paired with some tasty marshmallows in this awesome no-churn ice cream pie. The no-churn ice cream only adds to this pie’s appeal, because it’s quick and easy to make!

Ingredients

This is a no-churn ice cream pie, so there’s no traditional ice cream in the ingredients. However, the ingredients in this pie are pretty straightforward. As long as you have Baileys and marshmallows on hand, you should be ready to go!

• Oreos: Used in the crust. No need to remove the filling – just throw the whole cookie in the food processor.
• Butter: For binding the Oreo crumbs together in the crust.
• Cream Cheese: This is a no-churn ice cream, so the base is cream cheese.
• Sugar: For sweetness.
• Cocoa Powder: For that great chocolate flavor.
• Milk
• Irish Cream: I typically use Baileys brand, but others would work just fine.
• Vanilla Extract: For flavor.
• Heavy Whipping Cream: To make the whipped cream that lightens the filling up.
• Powdered Sugar: The powdered sugar helps to stabilize the whipped cream.
• Mini Marshmallows: For layering into the pie. What hot chocolate-related dessert would be complete without marshmallows?

How To Make Baileys Hot Chocolate Pie

1. Make The Crust: You’ll grind your Oreos into crumbs, combine them with some butter and press the mixture into the bottom and up the sides of your pie pan. I like to bake the crust because it helps it hold together better when you cut into the pie and remove slices. But you don’t have to. Either way will work just fine.
2. Make the Filling: In a large mixer bowl, combine the cream cheese and sugar and mix until well combined and smooth. Add the cocoa powder and mix until well combined and smooth. Slowly add the milk one tablespoon at a time, mixing until VERY well combined after each. Scrape down the sides and make sure it’s smooth and creamy before adding more to avoid getting lumps.
3. Incorporate Baileys: Add Baileys Irish Cream two tablespoons at a time and mix until well combined and smooth after each addition. Again, this helps prevent lumps. Add the vanilla extract and mix until well combined.
4. Make Whipped Cream: In another mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Build Pie: Add half of the ice cream mixture to the crust, then add the mini marshmallows in an even layer on top of the ice cream mixture. Drop spoonfuls of the remaining ice cream mixture on top of the marshmallows and smooth into an even layer.
6. Freeze: Freeze until firm, 5-6 hours.
7. Decorate: The topping is also whipped cream. Add the heavy whipping cream, powdered sugar and Baileys to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream onto the pie and top with sprinkles, if desired.

Tips for Success

• Crust Up The Sides: When pressing your crust into your pie pan, be sure it goes all the way up the sides. If the ice cream ends up touching the sides of the pan, it makes it a little harder to separate and remove slices when frozen.
• Bake The Crust: While you don’t have to bake the crust, it does help the crust hold together better when slicing and serving. It just takes 8-10 minutes and it’s worth it.
• Add Milk Slowly: The milk should be added slowly. Don’t try to speed this up. If you add too much or all of the milk at once, your filling WILL end up lumpy.
• Whipped Cream: This recipe uses homemade whipped cream, but you can use a premade whipped topping, if you prefer. Eight ounces would replace the amount in the filing and you could use additional for the topping.

How to Store

Because this pie is made with a frozen hot chocolate filling it should be stored in the freezer. I recommend wrapping it tightly in saran wrap and enjoying your pie within 1 week.

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More Baileys Recipes You Might Like

• Baileys Chocolate Cream Pie
• Baileys Chocolate Poke Cake
• Mini Baileys Chocolate Cheesecake Trifles
• Baileys Chocolate Pie
• No Bake Baileys Irish Cream Cookie Balls
• Baileys Pudding Shots

Enjoy!