How to Make Irish Cream

Irish Cream liqueur made from scratch

How to Make Irish Cream ~ for real!  This diy version of one of my favorite liqueurs is dangerously delicious, and ridiculously easy to make.

DIY Irish Cream

I am so excited about this homemade Irish Cream, I couldn’t wait to press ‘publish’ — I found the recipe on one of my favorite blogs, Farmette, and Imen just happens to blog from the Irish countryside, so you know this is authentic!  Sometimes I know from the minute I see a recipe that I have to make it and that it’s going to be fabulous, and that’s what happened with this one.  Irish Cream has always been a favorite of mine, and this from scratch version tastes even better than the bottled stuff.  As much as I love the original, there is something just a little sketchy about the idea of bottled cream.  Fresh is way better.  Get out your favorite Irish whiskey and some good fresh cream…and prepare to be amazed.

Classic Irish Cream, made from scratch

This is so simple and so good I’m not going to leave you hanging, I’ll get right to it.  It’s a mixture of cream, whiskey, condensed milk, and touches of vanilla, instant coffee, and cocoa powder.  It’s spot on, I wouldn’t change it in any way, and I highly recommend mixing up a batch for St Patrick’s Day.  You can serve it on the rocks, in a White Russian, or in an after dinner coffee.   I like it straight up in tiny vintage cordial glasses.

For more DIY liqueurs try my ultra-rich Homemade Pumpkin Liqueur, or, for a lighter, fruitier experience, my Homemade Fruit Liqueurs.

How to Make Irish Cream

Yield: makes approximately 3 cups

How to Make Irish Cream

Ingredients

  • 1 cup heavy cream
  • 1 tsp instant coffee or instant espresso
  • 1/2 tsp unsweetened cocoa powder
  • 1 cup Irish whiskey
  • 1 tsp vanilla extract
  • 1 14-oz can sweetened condensed milk

Instructions

  1. Put a tablespoon of the cream in a bowl and add the espresso and cocoa powder. Mix these together until both powders are completely dissolved and there are no lumps.
  2. Add the rest of the cream, while stirring, or gently whisking.
  3. Add the whiskey, vanilla, and condensed milk and blend everything well.
  4. Pour the mixture into a bottle with a top, and refrigerate until needed.
  5. This will keep in the fridge a couple of weeks.
http://theviewfromgreatisland.com/how-to-make-irish-cream/

Homemade Irish Cream

This one is a no-brainer, you must make it.  And be sure to visit Imen’s stunning blog for more tastes of Ireland.

Luxurious homemade Irish Cream

 

 

20 Comments

  • Reply
    Pauline
    March 6, 2017 at 3:20 am

    How long does this last in the refrigerator?

  • Reply
    Cat
    March 4, 2017 at 11:28 am

    What brand of Irish whiskey did you use? This looks very yummy!

    • Reply
      Sue
      March 4, 2017 at 12:12 pm

      I think I used Jameson Cat.

  • Reply
    Sandra Barker
    December 25, 2016 at 11:07 am

    sounds yummy

  • Reply
    Mary Lynn Meyer
    November 29, 2016 at 4:14 pm

    How long would this last (not from drinking but from turning sour) in the fridge? Can’t wait to try this – looks amazing!

  • Reply
    Judith
    March 17, 2015 at 10:56 pm

    The BEST! We made it tonight for a quiet Saint Patrick’s Day treat. Smooth and delicious…a perfect blend. No more Bailey’s for me.

  • Reply
    Maria|PinkPatisserie
    March 16, 2015 at 11:55 am

    Homemade Irish Cream is by far the best stuff on the planet! Hands down better than you can get anywhere! This recipe looks gorgeous..

  • Reply
    Laura (Tutti Dolci)
    March 15, 2015 at 5:19 pm

    I love Irish Cream, how divine! I’m posting one more recipe tomorrow with Irish Cream so I’ll be sure to link to your homemade version :).

    • Reply
      Sue
      March 15, 2015 at 5:23 pm

      Can’t wait :)

  • Reply
    Susan
    March 15, 2015 at 8:19 am

    Oh my, this sounds good, Sue! I am definitely going to try this because I love the store brand and can just imagine how much more fresh and delicious making your own would taste. I’ll have mine over 1 ice cube ;)

    • Reply
      Sue
      March 15, 2015 at 8:23 am

      Thanks Susan, the freshness really is appealing!

  • Reply
    Julia@Vikalinka
    March 15, 2015 at 3:13 am

    I love Farmette too, Sue! What a handy recipe to have! Thank you for sharing. :-)

  • Reply
    Betty
    March 14, 2015 at 6:14 pm

    I have everything for making this except for the heavy cream, and if it wasn’t raining cats and dogs, I’d be in my car right now fetching some. Can’t wait! :)

  • Reply
    Carol+at+Wild+Goose+Tea
    March 14, 2015 at 4:54 pm

    I will always always read your blog, because I am that excited with this recipe. THIS is my all time appertif. I like it in my coffee. I like to use it recipes. OMG!!! If I wasn’t sitting—-and pooped from cleaning—–and rather mature—–I would be jumping up and down. Smiles——

    • Reply
      Sue
      March 14, 2015 at 5:17 pm

      haha, I’m so glad Carol! Actually I just pulled my next recipe post out of the oven…Irish Coffee Cheesecake Bars…made with this Irish cream so stay tuned! I think you will love this, the flavor is so fresh compared to the bottled stuff.

  • Reply
    Katy
    March 14, 2015 at 2:21 pm

    Yum! This will make great gifts for my Irish cream loving friends. Thanks so much

    • Reply
      Sue
      March 14, 2015 at 2:22 pm

      It would be perfect to bring along to a St Paddy’s Day party :)

  • Reply
    Tricia @ Saving room for dessert
    March 14, 2015 at 12:37 pm

    I can’t wait to try and make my own! It’s like an after dinner drink and dessert all in one lovely glass. Love the shamrocks :) Happy weekend my friend!

  • Reply
    Chris @ The Café Sucré Farine
    March 14, 2015 at 11:41 am

    Wow, shamrocks and all! What a beautiful post and I don’t need St Patrick’s day to put this recipe to use. I’m sure it’s infinitely better than anything you can buy!

    • Reply
      Sue
      March 14, 2015 at 12:10 pm

      It tastes so good, Chris. I had to stop myself from ‘testing’ too much too early in the day ;)

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