Introduction

Indulge in the rich and creamy flavors of these Bailey’s Cookies and Cream Parfaits. With layers of luscious Irish whisky-infused custard, whipped cream, and crunchy Oreo cookies, this dessert is perfect for special occasions or whenever you want a decadent treat.

The image shows a clear glass jar dessert with four visible layers. The bottom layer is light brown and creamy, followed by a rough-textured dark chocolate crumb layer. Above that is a smooth white cream layer, topped again with a dark chocolate crumb layer. The topmost layer is a thick dollop of white whipped cream sprinkled with crushed dark chocolate crumbs. A vintage silver spoon is placed inside the jar. The setting includes a white marbled surface background, wooden table, a blurred second similar jar in the back, some Oreo cookies stacked on the right, and a glass with a brown liquid in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup cornstarch
1/4 teaspoon kosher salt
1 1/3 cups milk or half and half
1/3 cup Irish whisky plus 2 tablespoons (divided)
14 ounce sweetened condensed milk
2 tablespoons chocolate syrup (e.g. Hershey’s)
3 large egg yolks
2 tablespoons unsalted butter (softened)
2 teaspoons vanilla extract or paste
1 teaspoon instant espresso powder
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream (very cold)
1 1/2 tablespoons confectioners’ sugar
12 Oreo cookies (crushed)

Instructions

Step 1: In a medium saucepan, whisk together the cornstarch, kosher salt, milk (or half and half), and 1/3 cup Irish whisky until smooth.
Step 2: In a separate bowl, whisk the egg yolks. Slowly add about 1/2 cup of the milk mixture to the yolks, whisking constantly to temper them.
Step 3: Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly until thickened and just beginning to bubble.
Step 4: Remove from heat and whisk in the sweetened condensed milk, chocolate syrup, 2 tablespoons of Irish whisky, butter, vanilla, espresso powder, and nutmeg until smooth. Let cool slightly.
Step 5: In a chilled bowl, beat the heavy cream with confectioners’ sugar until stiff peaks form.
Step 6: To assemble the parfaits, spoon a layer of the custard mixture into serving glasses, followed by a layer of crushed Oreo cookies and a layer of whipped cream. Repeat the layers, finishing with whipped cream and a sprinkle of cookie crumbs on top.
Step 7: Refrigerate the parfaits for at least 2 hours before serving to allow flavors to meld and the dessert to set.

Tips & Variations

Use half and half instead of milk for a richer custard.
Substitute the Oreo cookies with your favorite chocolate sandwich cookies or crushed chocolate chip cookies.
Add a pinch of cinnamon or a splash of coffee liqueur for extra flavor complexity.
For a non-alcoholic version, omit the whisky and replace it with an equal amount of milk.

Storage

Store the parfaits covered in the refrigerator for up to 3 days. They are best enjoyed chilled. If stored longer, the cookies may soften considerably. No reheating is necessary—serve cold for the best texture and taste.

How to Serve

The image shows two small clear glass jars of layered dessert on a dark wooden surface with a white marbled background. Each jar contains four visible layers: the bottom layer is light brown and smooth, the second layer is dark brown crushed cookie pieces, the third layer is thick white cream, and the fourth layer is again dark brown crushed cookie pieces, topped with a generous dollop of white whipped cream sprinkled with more dark cookie crumbs. A vintage silver spoon is placed inside the jar in the front, leaning on the side. In the background, there is a stack of three black and white sandwich cookies to the right and a blurred glass of amber liquid. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custard can be made a day in advance. Cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming and refrigerate until ready to assemble.

What if I don’t have Irish whisky?

You can substitute Irish whisky with another whisky or bourbon, or omit it entirely for a non-alcoholic version. Adding a little vanilla or coffee extract can help enhance the flavor in that case.

Soft Pretzels Recipe

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★★★★★

4.7 from 72 reviews

Indulge in these luxurious Bailey’s Cookies and Cream Parfaits that combine the creamy richness of Irish whisky-infused custard with crunchy Oreo cookies. This elegant dessert is layered with a smooth, boozy custard base and whipped cream, perfect for a special occasion or a decadent treat.

Author: Bella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: Irish-inspired

Ingredients

Scale

Custard Base

1/4 cup cornstarch
1/4 teaspoon kosher salt
1 1/3 cups milk or half and half
1/3 cup Irish whisky plus 2 tablespoons (divided)
14 ounce sweetened condensed milk
3 large egg yolks
2 tablespoons unsalted butter, softened
2 teaspoons vanilla extract or paste
1 teaspoon instant espresso powder
1/8 teaspoon freshly grated nutmeg

Chocolate Syrup

2 tablespoons chocolate syrup (e.g., Hershey’s)

Whipped Cream Topping

1 cup heavy cream (very cold)
1 1/2 tablespoons confectioners’ sugar

Garnish

12 Oreo cookies (crushed)

Instructions

Prepare Custard Mixture: In a medium saucepan, whisk together cornstarch, kosher salt, milk (or half and half), and 1/3 cup Irish whisky. Place over medium heat and cook until the mixture begins to thicken, stirring constantly to avoid lumps.
Mix Egg Yolks and Sweetened Condensed Milk: In a separate bowl, whisk the egg yolks and sweetened condensed milk together until smooth and combined.
Temper Egg Mixture: Gradually add a small amount of the hot milk mixture into the egg yolk mixture to temper the eggs, whisking constantly to prevent curdling. Then slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture, continuing to cook over medium heat.
Cook Custard Until Thickened: Stir constantly until the custard thickens and coats the back of a spoon. Remove from heat and whisk in the unsalted butter, vanilla extract or paste, instant espresso powder, freshly grated nutmeg, and 2 tablespoons of Irish whisky. Add the chocolate syrup and blend evenly. Allow to cool slightly.
Prepare Whipped Cream: In a chilled mixing bowl, whip the cold heavy cream with confectioners’ sugar until stiff peaks form. Set aside.
Assemble the Parfaits: In serving glasses or parfait dishes, layer crushed Oreo cookies, followed by the custard mixture, then a dollop of whipped cream. Repeat the layers as desired, finishing with whipped cream on top.
Chill and Serve: Refrigerate the assembled parfaits for at least 2 hours to set and allow flavors to meld. Garnish with additional crushed Oreos before serving for an extra crunch and decorative touch.

Notes

Use half and half for a richer custard or milk for a lighter version.
Ensure the heavy cream is very cold before whipping for best volume and texture.
Be cautious when tempering the egg yolks to prevent scrambling.
If Iranian whisky is unavailable, substitute with another Irish cream or whisky of choice.
This recipe requires refrigeration; serve chilled for optimal taste and texture.

Keywords: Bailey’s parfait, Cookies and cream dessert, Irish whisky dessert, Oreo parfait, boozy custard dessert