Homemade Irish Cream is smooth, rich, and easy to make in just minutes. With Irish whiskey, cream, and hints of chocolate, coffee, and vanilla, it’s perfect for sipping, adding to your favorite mixed cocktails and desserts, or gifting.
Before You Start Mixing
- Irish Cream is a sweet, velvety liqueur made with Irish whiskey. It was first introduced in the 1970s with the launch of Baileys Irish Cream, the pioneer of this now-classic liqueur.
- For the smoothest texture, I use a blender to make this liqueur. If a blender isn’t available, you can thoroughly whisk the ingredients together in a bowl.
- You can easily adjust your homemade Irish Cream to suit your taste—make it boozier, richer in chocolate, or with a stronger coffee kick. Check the recipe card notes for customization tips and variations.
How to Make Homemade Irish Cream
It takes about 5 minutes to make Irish Cream in a blender. Here’s what you’ll need:
- Sweetened Condensed Milk. Creates a sweet, smooth base for the liqueur.
- Irish Whiskey. I most often use Jameson. We like to use 1 cup of whiskey for a batch of Irish Cream, but you can increase the quantity for a “boozier” liqueur.
- Unsweetened Cocoa Powder. We love the mild chocolate flavor that a good cocoa powder adds to Irish Cream. I used to use Venchi (pictured), but since it’s been harder to find locally, I’ve been using Ghirardelli or Droste.
- Instant Coffee or Espresso Powder. Adds a subtle coffee flavor that boosts the flavor of the cocoa powder.
- Vanilla Extract. Adds warmth and a caramel-like flavor to the liqueur.
- Cream. Depending on how thick and rich you like your Irish cream, you can use heavy cream, light cream, or half and half.
Chocolate Syrup vs. Cocoa Powder: Some Irish Cream recipes use chocolate syrup, but we find it gives the liqueur a recognizable syrupy taste. Cocoa powder adds a more natural tasting chocolate flavor with better control over sweetness.
Blending the Liqueur
- Combine the Base Ingredients. In a blender, add the sweetened condensed milk, whiskey, instant coffee, cocoa powder, and vanilla extract. Blend on medium speed for about 10 seconds, until smooth.
- Add the Dairy. Scrape the sides of the blender canister and pour in your choice of heavy cream, light cream, or half and half.
- Final Blend. Blend on low speed for just 5 seconds, until combined. Avoid over-mixing to prevent the cream from whipping and potentially curdling.
Using heavy cream will make a luscious Irish cream that’s a bit thicker than commercial liqueurs. If you prefer a thinner Irish cream, use all light cream or half and half, or a mixture of heavy cream and half and half.
Serve and Store
Pour the Irish Cream into a clean glass bottle or jar with a tight-fitting lid (such as a mason jar). If you prefer, you can sterilize the jars beforehand, but make sure they are completely dry before adding the liqueur.
Refrigerate the liqueur for at least 2 hours, or preferably overnight, to chill thoroughly and allow the flavors to meld for a smoother sip.
While the whiskey acts as a natural preservative, I usually store homemade Irish Cream in the refrigerator for 1 to 2 weeks, depending on the freshness of the cream. Before using, always check for signs of spoilage like a sour smell, curdling, or a thick, clumpy texture.
Since homemade Irish Cream doesn’t contain the emulsifiers found in commercial versions, it may separate a bit as it sits. Simply shake well before serving to bring everything back together.
Ways to Use Irish Cream
- On the Rocks: Pour over ice for a smooth, creamy sip.
- Coffee and Cocktails: Stir into hot or iced coffee. Or, mix into classics like a Mudslide, White Russian, or Irish Cream Martini.
- White Hot Chocolate: Add a splash for a cozy adult winter drink.
- Ice Cream Desserts: Pour a couple of tablespoons over a scoop of vanilla ice cream with a shot of espresso for an affogato inspired dessert, or blend the liqueur into a milkshake.
- Baked Goods: Substitute homemade Irish Cream for the milk or water in powdered sugar glaze or cream cheese glaze for cookies, cakes, or pastries.
For more inspo, check out this list of 40 recipes using Irish Cream from my friends at The Gastronom.
Homemade Irish Cream
Ingredients
- 14 ounces sweetened condensed milk
- 1 cup Irish whiskey (I use Jameson), see customization note below regarding quantity
- 2 teaspoons vanilla extract
- 1 teaspoon good-quality unsweetened cocoa powder (such as Ghirardelli or Droste)
- 1/2 teaspoon instant coffee or espresso powder
- 1 cup heavy cream, light cream, or half and half (see note)
Instructions
- Place all ingredients except for the cream or half and half in a blender. Blend at medium speed until fully combined and smooth, about 10 seconds.
- Add cream or half and half and blend at the lowest speed for 5 seconds. Don't over-blend or the cream will start to whip.
- Pour the Irish Cream into a clean, lidded glass bottle or jar and refrigerate for at least 2 hours (or overnight if possible) before serving. Depending on the freshness of the cream, it will keep in the refrigerator for 1 to 2 weeks. Shake the container before each use, as natural separation may occur.
Notes
To customize the recipe:
- For a boozier Irish cream: Increase Irish whiskey to 1-1/2 to 1-2/3 cups.
- For a stronger chocolate flavor: Increase cocoa powder to 2 to 3 teaspoons, to taste.
- For a stronger coffee flavor: Increase instant coffee or espresso powder to 1 to 2 teaspoons, to taste.
- For a hint of almond: Add 1/2 teaspoon almond extract and decrease vanilla to 1-1/2 teaspoons.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
