Italian Cream Liqueur

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Italian Cream Liqueur is perfect for sipping, for stirring into hot coffee or tea, for drizzling over a rich cake, or even for serving with berries.

Everyone who tastes this cream liqueur comes back for more and then asks for the recipe.

Sweet Cream Liqueur is just what your Christmas coffee needs.

A few years ago, our friend Tony gifted us a bottle of this liqueur for Christmas. It smelled heavenly when I opened it and I could hardly wait to try it in my coffee the next day. I was hooked from the first sip.

I begged Tony to share the recipe and he was kind enough to send it over to me.

I gave a bottle of this cream liqueur to a friend a few years ago and she called me before I made it home from her house to ask exactly what the “heaven in a bottle” was.

I cracked up laughing and told her to try a splash of it in her coffee the next morning. She then laughed at me and said it was too late, they were sipping it for dessert already.

Italian Cream Liqueur is perfect for sipping or splashing into coffee or cocoa

Best Coffee Creamer Ever

When I tell you that this is completely irresistible, it is. It’s basically the best coffee creamer in the world. You may find it impossible to resist anytime it is in the refrigerator.

I have another friend who calls this “liquid ice cream” and she keeps it in the fridge throughout the holidays. Yes, it’s THAT good.

Sweet Italian Cream Liqueur

How To Make Italian Cream Liqueur

  1. Combine heavy cream, condensed milk, Frangelico liqueur, vodka, vanilla extract, and almond extract in a blender.
  2. Blend until combined, about 30 seconds.
  3. Pour into jars, bottles, or airtight containers.
  4. Store in the refrigerator and serve cold.
A glass of beer on a table, with Cream and Cream liqueur

Food Gifts

I’ve made this Italian Cream Liqueur repeatedly over the past few years and everyone I’ve shared it with has loved it. It’s a very popular food gift – quite possibly the most popular one I make.

Along with a package of our favorite espresso for Cafe con Leche, or a jar of Homemade Chai Tea, who wouldn’t love having a jar of this delicious sweet creamer tucked away in the refrigerator to enjoy with their morning, afternoon, or evening cup of coffee?

Looking for more food gifts? This Peppermint Hot Chocolate Mix it also a great match for a splash of this cream liqueur and this Homemade Peppermint Bark is always a hit at Christmastime too.

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Italian Cream Liqueur - a.k.a. the best coffee creamer ever! get the recipe at barefeetinthekitchen.com

Italian Cream Liqueur

5 from 11 votes
Italian Cream Liqueur is delicious for sipping, for stirring into coffee, or for drizzling over fresh berries or cake.
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Prep Time: 5 mins
Total Time: 5 mins
Servings: 40 (2 tbsp) servings

Ingredients 

  • 1 1/2 cups heavy cream
  • 14 ounce can sweetened condensed milk
  • 1 cup Frangelico liqueur
  • 3/4 cup vodka
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  • Combine all ingredients in a blender. Blend until combined, about 30 seconds. Pour into jars, bottles, or airtight containers. Store in the refrigerator and serve cold. Enjoy!

Notes

This recipe yields about 2 1/2 pints of liqueur. It may be stored in the refrigerator for up to a month. 

Nutrition

Calories: 87kcal · Carbohydrates: 5g · Fat: 4g · Saturated Fat: 2g · Cholesterol: 15mg · Sodium: 16mg · Potassium: 43mg · Sugar: 6g · Vitamin A: 160IU · Vitamin C: 0.3mg · Calcium: 34mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 12/19/18 – recipe notes and photos updated 11/25/21}

Italian Cream Liqueur
Italian Cream Liqueur is a holiday favorite

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Kathy says

    Hi Mary – Could I substitute a different liquor in place of the Frangelico? If so, what would you suggest? I’m not fond of “Almond flavor”. Thanks!

    • Mary Younkin says

      Frangelico is actually made with hazelnuts, so there isn’t an almond flavor there, Kathy. You can skip the almond extract in the recipe. I hope that helps!

  2. Suzi says

    Hi there,
    How long would it keep for? Must you keep it in the fridge?
    Sounds delicious and I will try and make it:)

  3. Maria Elena Jimenez says

    Thank you for sharing this recipe, I’m Cuban-American and I made In Cuba Crema de Vie, and I want to do it , sooner!

  4. Loretta says

    I just know your recipe for the Italian Cream Liquer will be a favorite drink for me and my friends……it looks absolutely delicious…..can’t wait to make this…thanks for sharing…5 stars

  5. Susan Cowan says

    Hi Mary, I just love the idea of this creamer and can’t wait to make it for my own use. I have a question though, since this recipe includes the use of heavy cream, would you know of a way to preserve it? Like a canning process. I would really like to add this to my Christmas baskets this year, but the creamer would have to survive shipping to my loved ones. What are your thoughts? Thank you and many Blessings to you and your family.5 stars

  6. Julie says

    Mary – it’s amazing! Do you have any suggestions on cute gifting jars for Christmas? Also, what type of cakes have you paired with this?5 stars

    • Mary Younkin says

      I’m honestly not a cute gift giver, Julie. I tend to just pour this into bottles and hand it to friends. It’s delicious drizzled over chocolate cake or the cranberry cake.

  7. KATHY says

    Excellent; it’s my go-to-drink in winter. Receive many requests for this drink. From December thru April, will make at least 30 batches; most times, double or triple the recipe.5 stars

  8. Liz says

    Hi Mary,
    I made this delicious Italian liqueur last year and just tried making sone again.I mixed everything according to the recipe with the only difference beong that I used a blender to mix it. It did not cane out creany like before, it mixed it into a liquid and a clump of cream (kind of like a nargerine texture). It separated. The cream is fresh. Any idea or suggestions as to why this happened or how to fix this issue?
    Thank you so much.
    Liz5 stars