Homemade Irish Cream

  • Homemade Irish Cream
  • Homemade Irish Cream
Posted on December 6, 2013

I love giving out homemade treats from my kitchen to friends and family around the Holidays. And while I’m the first in line for cookies (or any baked good for that matter), I actually try to stay away from giving out too many perishable items. People are usually up to their ears in baked goods around Christmas time. First world problems. So I try to get creative and think of something that has a shelf life longer than a week. And that’s where this Homemade Irish Cream comes in handy.

I love Baileys Irish Cream. But I don’t usually buy it because I end up sucking down the whole bottle in an embarrassingly short amount of time. The stuff is like candy! But I recently found myself in the possession of a bottle (I was making this tiramisu for Thanksgiving) and it got me thinking about making a homemade version. A few quick internet searches and I discovered that making your own Irish cream is ridiculously easy. One might even say stupidly easy.

This Homemade Irish Cream is VERY similar to the original. I did some side by side taste testing (all in the name of research for the blog!) and it’s tough to tell them apart. Pour it into a cute bottle or mason jar, tie on a pretty ribbon and get ready to make people happy.



Recipe slightly adapted from Allrecipes

Homemade Irish Cream

Yield: Makes about 4 cups

Homemade Irish Cream


  • 1 cup heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 2/3 cups Irish whiskey
  • 2 tablespoons chocolate syrup
  • About 1 tsp. instant coffee or espresso powder
  • 2 tsp. vanilla extract


  1. Add all of the ingredients to your blender and blend on high for about 30 seconds, or until everything is well combined.
  2. Transfer to a tightly sealed container (mason jars are great) and store in your refrigerator. It will keep for approximately 1-2 months. Shake well before serving.


1. You could replace the heavy cream with half and half.


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