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Bailey’s Spiked Ice Cream Cake

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Bailey's Ice Cream Cake slice on a plate in front of the whole cake on a cake stand

I think I have officially deemed this week Bailey’s week in honor of the upcoming St. Patrick’s Day. Now I have never been one to partake is any crazy St. Patty’s Day festivities, expect that last year I ate a green bagel and I was feeling pretty adventurous. However, I love the subtle flavor of Bailey’s Irish Cream.

Overhead view of a Bailey's Ice Cream Cake with chocolate drizzle and whipped cream


If I had to describe this  Bailey’s Spike Ice Cream Cake in one word, it would be “silky”. I was amazed at the smoothness, creamy, silky texture of this pie. It is really quick simple to make. All you need is a block of cream cheese, some sugar, Bailey’s Irish liquor and cool whip. The filling comes together in less than 10 minutes and only takes a couple hours to freeze. I like it best before it’s completely frozen. I do suggest removing it from the freezer at least 15-20 minutes before serving to allow it to soften up a little bit.

A slice of Bailey's Ice Cream Cake on a plate with utensils


I debated a lot on the crust to use: Oreo or Graham Cracker. Obviously I decided on graham cracker. I initially wanted to incorporate some coffee flavor, and tried a mocha whipped cream. I tasted it and immediately threw it out; It was entirely too strong. I should have made a batch of Lindsey’s Bailey’s Whipped Cream, but instead settled on plain homemade whipped cream. You don’t need a lot for this recipe if you are just piping the edges, However, I piled my whipped cream pretty high on my slice. The homemade whipped cream also freezers nicely.

Close-up of a slice of Bailey's Ice Cream Cake on a plate


Truth be told, I can’t get enough of the no-bake cakes/pies lately. My obsession started in January with the no-bake  White Chocolate Mimosa Cheesecake, then the Spiked Chocolate Mousse Parfaits, Samoa Cookie Ice Cream Cake and finally this Bailey’s Spike Ice Cream Cake. Spoiler alert, I have a Bailey’s cheesecake something or rather coming up on Thursday! Quick no-bake desserts are essential tools to have in your back pocket.

Close-up of a Bailey's Ice Cream Cake on a cake stand


Now I used a spring form pan for this ice cream cake, but a pie plate will work just fine. I love the look of the cake when you remove the edge of the pan and the graham cracker is perfectly (or in some cases not) stacked along the edge. I drizzled this ice cream cake with a Bailey’s Spiked Chocolate sauce. The same sauce that I used in my Bailey’s French Toast on Sunday. Make sure to check that one out too.

If you are alcohol-free, don’t fear, just substitute Irish Cream coffee creamer wherever this recipe calls for Bailey’s. The flavor in the ice cream is somewhat strong, so you can nix the irish cream in the ganache if you want.

A slice of Bailey's Ice Cream Cake on a plate topped with whipped cream


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Bailey’s Spiked Ice Cream Cake

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8-10 Servings


  • 2 1/4 C Graham cracker crumbs
  • 6 tbsp Unsalted butter, melted
  • 1 pk (8oz) Cream Cheese
  • 1/2 C Sugar
  • 1/3 C Bailey’s Irish Cream
  • 1 pk (8oz) Cool Whip, thawed

For the whipped cream

  • 1 C Heavy whipped cream
  • 2 tbsp Powdered sugar

For the ganache

  • 3 oz Dark chocolate
  • 1 tbsp Heavy whipped cream
  • 1 tsp Bailey’s Irish Cream


  1. If using whole graham crackers, use a food processor to grind into a fine crumb.
  2. Melt butter in a microwave-safe bowl and pour melted butter over graham crackers. Stir to combine until all crumbs are moistened.
  3. Line the bottom of a 9” spring form pan with parchment paper. Pour graham cracker crumbs and spread evenly with your fingers. Press graham crackers against the sides of the pan to form the crust. Set aside.
  4. In a mixing bowl, beat cream cheese for 3-5 minutes until smooth. Add sugar and continuing mixing 2-3 minutes until sugar is dissolved in cream cheese.
  5. Add Bailey’s Irish Cream and mix until well incorporated into cream cheese.
  6. Fold in Cool Whip and mix until thoroughly incorporated.
  7. Pour batter into the graham cracker crust and spread evenly. Freeze for at least 2-4 hours.
  8. Prepare the whipped cream before serving (can also be added when the cake is done and frozen as well). Put your mixing bowl and whisk in the freezer for 10 minutes to get them nice and cold. This step is not necessary, but is recommended.
  9. Using the wire whisk attachment, beat 1 cup of heavy whipped cream on medium-high heat for 2 minutes until cream becomes bubbly. Add powdered sugar while mixer is still going.
  10. Increase speed to high and beat until stiff peaks form (another 3-5 minutes).
  11. Pipe whipped cream on ice cream cake.


After completely frozen, remove ice cream cake from freezer at least 15 minutes before serving to soften.

More Irish Cream recipe I love:

Baileys Whipped Cream from Life Love and Sugar

Irish Cream Mini Cheesecake from This Gal Cooks

Chocolate Donuts with Irish Cream Ganache from Something Swanky

Recipes you might like from Beyond Frosting

Baileys Spiked French Toast

Side view of a stack of Bailey's French Toast on a plate topped with whipped cream


Mocha Irish Cream Cupcakes for Two

Side view of a half of a Mocha Irish Cream Cupcake for Two


Mimosa N0-bake Cheesecake

A slice of Mimosa No Bake Cheesecake on a plate


Samoa Cookie Ice Cream Cake

A slice of Samoa Cookie Ice Cream Cake on a plate with a fork


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29 Responses
    1. Beyond Frosting

      Hi Reepa, I am sorry I don’t have a suggestion for you. I have never made it without it. I do know that you can stabilized whipped crew, if you can get gelatin.

  1. Jocelyn@Brucrewlife

    Julianne, this pie sounds heavenly!! 🙂 I’m wishing I had a slice right this second as I drool over your pictures!! Pinning!

  2. Brianne @ Cupcakes & Kale Chips

    You just combined way too many of my favorite things here! Amazing! And I won’t have to share with my little guy since he can’t have it anyway!

  3. Wendy

    You are so right, Julianne. Having a few great no-bake recipes in one’s back pocket is essential and this is one of them! Though I adore cheese cake, sometimes something a little fluffier and lighter is desired. This pie is light and fluffy while still full of flavor and creaminess! Yum! I am loving your St. Patrick’s Day influenced Bailey’s recipes!

  4. Jenn @ Deliciously Sprinkled

    I want a slice of this ice cream cake right now, YUM! Oh and I think Bailey’s week sounds like one of the best weeks ever! Pinned 🙂

    1. Beyond Frosting

      Reminds of that show “best week ever” only the opposite because I think that show mocks people. There is nothing funny about this cake!

  5. Lindsay @ Life, Love and Sugar

    I love it! And you’re right – that whipped cream would be great on it 😉 Looking forward to your cheesecake. Somehow we both picked this week to go Baileys crazy, haha.

  6. Christie - Food Done Light

    I love the addition of Bailey’s. I can just imagine what wonderful flavor it adds. Sounds like the perfect combination of flavors in this cake.

  7. tanya

    This is amazing-truly! I can see why you’ve been into the no bake desserts! I think this might be the start of my own obsession!

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