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 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.
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.
How To Make Italian Cream Liqueur
- Combine heavy cream, condensed milk, Frangelico liqueur, vodka, vanilla extract, and almond extract in a blender.
- Blend until combined, about 30 seconds.
- Pour into jars, bottles, or airtight containers.
- Store in the refrigerator and serve cold.
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.
Italian Cream Liqueur
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
Nutrition
{originally published 12/19/18 – recipe notes and photos updated 11/25/21}
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.
MARY CLARK says
Is there any way to make this without alcohol?
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.
Alice says
Sounds yummy. Can you use 1/2 and 1/2 instead of heavy cream just to save a couple of calories? Thanks.
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 Younkin says
I’m so glad that you’re enjoying the recipe, Bridgette!
Naomi says
Can’t wait to try this!
bobbi o'connor says
Can this be frozen which would last longer
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.
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 😉
Jacob says
How long will it keep unopened? Sounds great
Mary says
I’ve only kept it for a week or two at most, Jacob. It’s good for as long as the ingredients are good.
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.
Mary says
I’m thrilled that you love it!
Kim says
Sounds. Good. In coffee
Mary says
It is SO very good in coffee, Kim!
Janet says
What is heavy cream, here in SA we have double thick or whipping cream.
Mary says
I use whipping cream, Janet.
Paula says
I can’t drink vodka so I substitute bourbon. Also for a special treat mix it with root beer.
Mary Younkin says
I’m glad it works for you that way, Paula!
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.
Susan says
I can’t wait to make this.!!
Mary Younkin says
Looking forward to hearing what you think after you make it, Susan. I hope you love it!
AJs1 says
Eeek, mine curdled after I whirled it in the blender! What went wrong do you think?
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.
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.
Marge says
I have to make this for Christmas. It’s sounds so delicious.
Thanks for the recipe.
Mary Younkin says
I hope that you love it as much as we do, Marge.
Pamela says
Can you make it without sugar? Omit the condensed milk?
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.
Genale says
Do u have to put Vodka in the Italian cream liqueur?
Mary Younkin says
I suppose you can skip it, Genale. I haven’t tried it that way myself.
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?
Mary Younkin says
Did you make it in the blender, as noted in the recipe, Elena? I have never had it separate after blending.
Elena says
Yep. Used a blender, still tastes amazing. Using the ‘whipped cream to put on top as decoration.
Bonnie Dean says
Will keep receipt for Xmas. Sounds wonderful.
Mary Younkin says
I hope that you will love it as much as we do, Bonnie!