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Homemade Irish (Whiskey) Cream

Homemade Irish (Whiskey) Cream

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Alisa Andersen

This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.
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Reviews

stacey_stafford
3
12/31/2012

This was great LOVED that there is no raw egg in it! I also substituted almond extract for mint and added a bit more chocolate, half of it was gone before i got it into the fridge:D

adamh
2
12/4/2012

Tried the recipe using some Bushmills 10 year old, drank right from the blender over ice. Not much difference between this and the bottled stuff. Going to start a second batch while I finish this glass....

Cynthia Ross
1
3/15/2014

This is a great recipe! No egg, no split! Put all the ingredients (except the whiskey) in the blender. Low speed. Then, slowly added the whiskey. It did not split! Needed a little sugar. Try THIS one!