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.

A cup of coffee on a table, with Cream and Cream liqueur

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 pestered Tony for 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.

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.

A glass of milk 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.

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 and this Homemade Peppermint Bark are both big hits every Christmas.

A glass of beer on a table, with Cream and 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.

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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 6 votes
Italian Cream Liqueur is delicious for sipping, for stirring into coffee, or for drizzling over fresh berries or cake.
Pin Print Review
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
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A cup of coffee and a glass of beer on a table, with Cream and Cream liqueur

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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. Glynda says

    Homemade Italian Cream Liqueur
    Just in time for Christmas. Yea. Heading to the store to purchase ingredients. Can’t wait to share this with my grown children and husband. What a great gift idea. Thanks. This is definitely a 10. Love all your newsletters.5 stars

    • Cindy says

      Use hazelnut flavoring. I get it from grocery store coffee section. Use one can condensed milk, 2 1/2 cups milk and at least 2 Tsp flavoring. Blend well and put it a container then store in refrigerator.

    • Mary says

      I imagine that you can do that without a problem, but I have not tested it myself. It should just affect the thickness of the final product. My guess is that the alcohol flavor might be a bit stronger as well without the thickness of the cream.

    • Bridgette says

      I’ve made homemade Irish Cream liquor with heavy cream and with half & half. We all actually prefer it with the half & half. But it will probably just come down to personal preference. Can’t wait to try this recipe next!

    • Mary says

      I’ve never tried that, but I might give it a shot next time I make it. If you do try freezing a portion of it, let me know how it turns out.

  2. Barbara linton says

    Delicious! I bumped up the vanilla a little but otherwise I made this exactly as written and it is way too good. My husband doesn’t like Frangelico, but THIS he likes 😉5 stars

  3. Gail says

    This is great. Awesome ! And yes drink it as after dinner drink. Every time I open the fridge I drink some omg! I have to make another batch for some friends.

  4. Holly says

    Can this be canned and sealed so you aren’t rushing to make this for an event and if you don’t have room to store refrigerated?

    • Mary Younkin says

      Unfortunately, it is not shelf stable, Holly. This can be made ahead of time and stored in the refrigerator for a couple weeks, but it does have to be refrigerated due to the dairy in the recipe.

    • Mary Younkin says

      Is there any chance you used a lower fat dairy product? Heavy cream rarely curdles when combined with alcohol, however low-fat alternatives such as milk or half and half might. I did a little research, as this has never happened when I have made the cream liqueur – and I’ve made it at least a dozen times for gifting and other occasions. Another factor might be older cream? Be sure your cream is very fresh as older cream is more likely to curdle. I am truly sorry for your frustration. This isn’t an inexpensive recipe to have go wrong.

    • Mary Younkin says

      One more thought, it might be worth straining the mixture through a fine-mesh sieve. I do not know what went wrong here, but if it can be saved, I’m all in favor of trying that.

  5. Louisa T. says

    Holy cow, this stuff is good! I’m a lover of iced coffee so I tried it in that. Wow, just wow! One problem though……..I can’t leave the house after drinking it so a no go until later in the day. (I’m a lightweight, I know.) Definitely give this a try. Made it as is with no subs. It is spot on.

    • Mary Younkin says

      I’m thrilled that you’re enjoying it so much, Louisa! I love this in iced coffee, but you’re right, it’s a treat for a night at home for sure.

    • Mary Younkin says

      Unfortunately, this won’t work the same way without the sugar, Pamela. You certainly can make it that way, but it’s not going to taste the same at all.

  6. Elena says

    Hi Mary.
    This recipe tastes delicious only thing the whipped cream is floating to the top. Do you mix it in or strain it off?

  7. 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!

  8. 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:)

  9. 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!

  10. 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