“Omg, I made this for St. Paddy’s day and wowza! It is delicious and tastes JUST like the store bought stuff.” ~Naomi
homemade Irish cream takes just 6 ingredients and 5 minutes!
Irish Cream has always been a favorite of mine, and this from scratch version tastes even better than the bottled stuff. We love the original, (Irish cream liqueur, specifically Baileys which is the most famous brand, is a child of the 1970’s, officially launched in the market in 1974.) but fresh ingredients take this classic Irish liqueur to a whole new level. So grab the nearest whisk ~ we’re making dreamy creamy homemade Irish Cream today!
Love Baileys too?
- Guinness Cake with Irish Cream Frosting
- No Churn Bailey’s Ice Cream
- Irish Coffee Cheesecake Bars
- 5 Ways to Empty a Bottle of Baileys
what you’ll need to make homemade Irish cream
When you make it yourself you know exactly what’s going in your liqueur: quality ingredients and nothing else.
- heavy cream
- this is a rich liqueur. You can lighten up by using half and half.
- whiskey
- Irish of course. I use Jameson Irish Whiskey for a classic flavor, but you can certainly experiment with other brands or even other spirits. The specific whiskeys used in Baileys remain a closely guarded secret (but the story goes that the creators of Baileys used Jameson Irish Whiskey during the initial development stages in the 1970s.)
- condensed milk
- this gives the liqueur its characteristic silky texture plus a sweet boost that helps balance out the flavors in your homemade Irish cream.
- vanilla extract
- brings all the flavors together.
- cocoa powder
- you can also use a chocolate syrup if you have it on hand.
- instant coffee
- this is optional as Irish Cream does not contain any coffee, but I love the extra layer of flavor. Make sure you’re using instant coffee, not ground coffee. Instant coffee will melt right into the Irish cream.
does this homemade liqueur really taste like Irish Cream?
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. If you have any recipes that call for Irish Cream, use this instead.
how to store your homemade Baileys
Make sure to store your homemade Irish cream in an airtight container in the refrigerator, and give it a good shake before serving to redistribute any settled ingredients. Homemade Irish cream typically lasts for around 2-3 weeks when stored properly. Remember your homemade Irish cream doesn’t contain any preservatives like Bailey’s does.
If you notice any changes in the texture, smell, or taste of Irish cream, whether bottled or homemade, it’s best to discard it to avoid the risk of foodborne illness.
how to serve homemade Irish cream
- on the rocks ~ this rich drink is wonderful ice cold.
- in coffee ~ makes the best Irish coffee you and your friends have ever had!
- over vanilla (or coffee) ice cream ~ create a unique Irish version of affogato.
- mixed in a cocktail ~ there are so many to choose from.
- use as a base for No Churn Bailey’s Ice Cream.
- mix it up into a frozen cocktail.
- as a dessert shot ~ tiny glasses of this liqueur make the perfect ending to any meal.
Homemade Irish Cream
Video
Equipment
- clean (preferably sterilized) quart sized container with an airtight lid.
Ingredients
- 1 cup heavy cream or whipping cream
- 1 tsp instant coffee or instant espresso powder, do not use ground coffee!
- 1/2 tsp unsweetened cocoa powder
- 1 cup Irish whiskey
- 1 tsp vanilla extract
- 14 oz can sweetened condensed milk
Instructions
- 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. Have patience here, it takes a couple of minutes for the little grains of instant coffee and cocoa powder to fully dissolve.
- Add the rest of the cream, while stirring, or gently whisking.
- Add the whiskey, vanilla, and condensed milk and blend everything well. Note: alternatively you can put everything in a blender and blend briefly. Blend just long enough to combine.
- Take a taste ~ this is now your own custom liqueur, adjust any of the ingredients to your liking.
- Pour the mixture into a clean bottle with a top, and refrigerate until needed.
- This will keep in the fridge for at least a couple of months, and probably longer, but I’m pretty sure you will polish it off before then 😉
Notes
- Lighten up your homemade Irish Cream by using half and half instead of heavy cream.
- If you want a less potent liqueur just reduce the whiskey.
- Add more espresso or more cocoa powder to change the flavor profile to your particular liking.
- For more DIY liqueurs try my ultra-rich pumpkin liqueur, or my Nutella liqueur.
- For a lighter, fruitier experience, try homemade fruit liqueurs ~ these fresh fruit infused vodkas make great cocktail mixers.
- If you love Irish Cream, try my No Churn Bailey’s Ice Cream or my fabulous Guinness Cake with Irish Cream Frosting!
I make this recipe, just as is, year after year. Often thinking that will be enough and I always come back and end up making a double batch not long after.
I made this with a chocolate homemade rum as had no whiskey. I turned out to die for. So yummy
I’d like to make nearly EVERYTHING posted on your blog and I’ve made quite a few of your recipes. This one might win for quickest time from email received to already in my belly. This irish creme is to die for! I made it to bring on a weekend away with some girlfriends, which happens to fall on St Patrick’s Day. Delicious!
Haha, love it Alison, you’re a super-fan! I have a quart in my fridge waiting for a celebration 🙂
Making for hostess gifts again this year! Always a huge hit!!!
Happy Holidays Heather 🙂