About Baileys Cookies and Cream Parfaits
I’m getting ready for the weekend, and I’m starting things off right with this homemade parfait. Becuase, honestly, what could be better than Baileys whipped cream in a cookies and cream dessert?
I don’t know about you, but this week has left me beyond exhausted. I’m so ready
to do absolutely nothing have some fun this weekend doing all the things that don’t qualify as w-o-r-k, and I’m kicking things off in the best way I know how: with a Baileys parfait that’s swirled cookies and cream!
And because… wait, do I really need to sell you on these? This is an Oreo whipped cream dessert we’re talking about!
Just look at all those layers of cream and cookie crumbles. How could you not want to grab a spoon?
I know I couldn’t help but grab a spoon when confronted with these parfaits.
It’s one of those pesky “inconveniences” of my job, that one where I cook delicious food for a living – and, incidentally, my wonderful job is a big part of the reason why I’m running on empty right now.
Not only am I exhausted from keeping up with all the festive foods from recent holidays (if you’re suddenly wondering “what holidays?” that would the Super Bowl, Chinese New Year, and Mardi Gras – yeesh) but I’ve also taken on a new daily routine to help counter the effect that all this delicious food has on my waistline: walking our four dogs.
This essentially means that I have to take the same walk twice, because there’s no way to properly wrangle all four of our little mongrels at once (yet). The dogs are loving this new endeavour, but my hips, knees, and ankles are all wondering WTF I’m thinking.
So, no, I didn’t hesitate at all before picking up a spoon.
I’ve earned every last bite of these Baileys cookies and cream parfaits.
Now my weekend plans are complete: I can recline in my chair, put icy hot on everything that hurts, and let the Baileys whipped cream and in this cookies and cream dessert work it’s magic while I continue my X-Files marathon.
Because an Oreo whipped cream dessert and Spooky Mulder are what my dreams are made of.
I’ll get to the housework after I’ve had a parfait (or six) and I’ve watched an episode (or twenty). The dishes and laundry aren’t going anywhere (sadly).
Tricks for perfectly whipping cream
Since I posted this recipe a few years ago, readers have commented that they’ve had trouble getting the heavy whipping cream to whip properly.
For this recipe, the whipped cream should be thick. The recipe states that the cream should form stiff peaks, and that’s exactly what it sounds like: when you remove the mixer blades, the cream should keep its shape and look like peaked mountains.
To help ensure this happens, try these tips:
- Use high-quality whipping cream that’s extremely fresh (just purchased, just opened).
- Chill the heavy whipping cream in the freezer 15 minutes before use. Use the cream as soon as it’s removed from the fridge.
- If you’re using any metal, porcelain, or glass attachments for mixing (bowl, whisk, etc) try freezing them beforehand.
Can you make the parfaits in advance?
Yes, you can make these parfaits in advance, but there’s a few things to keep in mind:
Since this recipe uses crumbled cookies, you may want to store the ingredients separately and then layer the parfait when ready to eat. If you assembled the parfaits and then stored them in the fridge, the cookies may become soft or soggy over time.
If the parfaits are stored in the refrigerator for more than four hours, the chocolate cream may firm up a bit. They won’t be inedible in this stage but may require a little counter time to soften up to how they were when freshly made.
And, finally, since this recipe uses whipped cream, you may want to adjust the whipped cream recipe to be stabilized whipped cream. Essentially this just means that you will add a little cornstarch to the recipe so that the cream will keep its volume and shape over a longer period of time. Adding the cornstarch won’t change the taste but the consistency will be a tad firmer. If you’d like to try this, add about 3 tablespoons of cornstarch in step 3 of the recipe.
notes & tips for making a baileys parfait
- The glasses pictured are standard stemless wine glasses. We bought our set ages ago, but these stemless wine glasses are nearly identical.
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.
- For crumbling the Oroes, you can use food processor OR put the Oroes in a Ziploc bag (gallon sized) and use a meat tenderizer or a standard rolling pin to hit and crush the cookies. If you’re using the second method, I like to put a wood cutting board underneath the bag so I don’t crack or damage my countertops.
- If you like creamy desserts, be sure to check Tiramisu Parfaits or Easy Tiramisu Dip!
More parfait recipes
- Tropical Fruit Parfaits
- Tiramisu Parfaits
- Raspberry Pound Cake Parfaits
- Fireball Whisky Apple Parfaits
- Brownie Parfaits with Nutella Syrup
- Game of Thrones Party Parfaits
- Strawberry Lime Tequila Parfaits
- Cotton Candy Unicorn Parfaits
- No Bake Pink Lemonade Cheesecake Parfaits
Other festive Irish recipes
More recipes with Baileys
Watch the recipe video
Baileys Cookies and Cream Parfaits
Layered chocolate and Baileys cream paired with crumbled Oreo cookies. This delicious Baileys parfait is the perfect weekend retreat!
- Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
- Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.
To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.