Homemade Irish (Whiskey) Cream

Homemade Irish (Whiskey) Cream

3 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    1 d 5 m
Alisa Andersen
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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 (3)

Rate This Recipe
stacey_stafford
2

stacey_stafford

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

adamh

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
0

Cynthia Ross

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!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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