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Rich, sweet, and infused with whiskey that has been mellowed by heavy cream, homemade Irish cream is dreamy. It’s much more subtle and sophisticated than its commercial counterpart.
Homemade Irish Cream
Unless you’ve never been in a bar or had an adult beverage in the United States, you’ve definitely heard of and probably enjoyed Bailey’s Irish Cream. From Irish coffees to Mudslides, Irish cream is everywhere.
It’s also used in many cakes, frostings, and other desserts. And if you love Bailey’s, you should definitely be making Irish cream at home.
Why? Well, fresh is always best, for starters. But it’s also so easy to make it seems silly not to. You can also make your own subtle adjustments to the recipe to make it exactly like you want it.
Which brings us to an important point. What is Irish cream anyway?
What is Bailey’s Irish Cream?
Irish cream is a perfectly balanced of cream, Irish whiskey, chocolate, and coffee.
Commercial versions are emulsified with vegetable oil, and are good for up to six months after being opened so long as they’re refrigerated. Homemade foregoes the vegetable oil and uses the blender to add an aerated texture and is good for up to two months in the refrigerator.
Homemade Irish Cream Recipe
To make your very own homemade Irish cream, you’ll need the following ingredients:
- heavy cream
- sweetened condensed milk
- Irish whiskey
- chocolate syrup
- instant coffee granules
- vanilla extract
- almond extract
Irish Cream Recipe
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. Please use within 2 months for best quality.
Worried about whether you’ll be able to use it all up in time? Well, try it in Bailey’s Ice Cream, drizzled over chocolate cake, or in coffee, cocoa, or tea like our Italian Cream Liqueur (a creamy Almond liqueur).
Homemade Irish Cream
Ingredients
- 1 cup heavy cream
- 14 ounces condensed milk
- 1⅔ cups Jameson whiskey or the Irish whiskey of your choice
- 2 tablespoons chocolate syrup homemade or store-bought
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- 1 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many ounces are you considering a serving? I know some people like more than others, but I am one of those people that have to watch their potassium intake. Bailey’s is loved in this household, so I will have to try it. Thank you in advance for your answer.
1 serving would be approximately an ounce, Linda. It’s approximate because this recipe should make about 4 cups worth and I simply divided that by 32 for the size of the servings. It’s about how much I splash into a cup of coffee or cocoa. If you need an exact serving size, I recommend weighing the full recipe and then deciding from there how large your servings will be.
Hey Mary, Thank you for your answer, 1 ounce is what we figured per serving. I prefer to do recipes that have the metric conversion, but will give it a shot for Mother’s Day.
I hope that you enjoy it as much as we do!
How long can it be kept in the refrigerator?
This will keep for as long as the dairy ingredients are good for, usually a week or two.