Reviewed: Nov. 20, 2010

I make with half and half and it still tastes amazing- making my first batch of the season in just a bit.

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Cooking Level: Expert

Home Town: Westford, Massachusetts, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jun. 5, 2007

I have made this many times. It is fantastic! I use generic, store-brand, fat free coffee creamer and it's just as good. I have also used low fat and fat free sweetened condensed milk with wonderful results.

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RNCook

Cooking Level: Expert

Reviewed: Mar. 17, 2006

It's weird....I entered this in my recipe box awhile back, & now it doesn't seem to appear anywhere in Allrecipes....I'm glad I had saved it! It's great- I think next time I will use half & half- the cream makes it a little thick. Yeah, don't mix for too long in the blender- it could turn to butter- haha! Anyway- I used vanilla rum because that's what I had on hand. VERY yummy recipe. Will be great in tomorrow's coffee, too. If you think you might like this recipe, better save it from my review!!!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Reviewed: Mar. 14, 2006

Within the family, I've successfully beat out Mom's old egg version of Irish Cream. I drink it in my coffee semi-daily- this stuff is amazing. The mix of flavors is really nice, but I feel the need to add extra chocolate stuff (personal preference). If you're like me and avoid using the blender because it's just hard to wash, I'd suggest a bowl and whisk. It works just as well.

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njohns19

Cooking Level: Intermediate

Reviewed: Feb. 18, 2006

Great recipe.

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AMANDALYNNE

Reviewed: Jul. 25, 2005

I made this recipe for a cheesecake and gave what was left over to my dad, who wanted to try it. He's not a big fan of Irish Cream, and was surprised by how good it is. It also made the cheescake very strong yet delicious. Thanks!!!

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LUNCHBOXSARAH

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Salt Lake City, Utah, USA

Reviewed: May 7, 2005

Been making this for years! Closest I have ever tasted to the all-time favorite "Bailey's Irish Cream Liqueur"! You can also use cognac but my personal favorite is brandy. Only regret is that it is never enough!

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MSBRAT77LEO

Reviewed: Jan. 30, 2005

I used 1 c. brandy instead of 1-1/4 c., a partial can of sweetened condensed milk leftover from another recipe, 1/4 c. chocolate syrup (since you can never have too much chocolate) and Cool Whip in place of whipping cream since that's what I had around the house. I don't think I've ever had Bailey's Irish Cream, so I can't compare the two, but this recipe was oh, so yummy -- dessert in a glass! I can't wait to make it for a hostess gift.

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Mama Cass

Cooking Level: Intermediate

Reviewed: Dec. 14, 2004

Wonderful! I haven't done a side-by-side taste test, but I think this is just as good as Bailey's Irish Cream liqueur. I made it exactly as written, and it tasted great .... and I haven't even chilled it yet. I can't wait to taste it tomorrow night. Yum! By the way, I think it's a much better recipe than the ones I've seen which call for raw eggs. Not a good idea!

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CHERRYICE220

Reviewed: Dec. 2, 2004

Not really what I was looking for. The fincee and I just thought it was ok. On the plus side, it is very good blended with ice cream, milk, and a little bit of choc syrup. I didn't measure, just made the shake to my liking. I think I will try another recipe.

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