Homemade Irish (Whiskey) Cream

Homemade Irish (Whiskey) Cream

Made  times
Alisa Andersen 2

"This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving."
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1 d 5 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.


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Tried the recipe using some Bushmills 10 year old, drank right from the blender over ice. Not much difference between this and the bottled stuff. Going to start a second batch while I finish thi...

This is a great recipe! No egg, no split! Put all the ingredients (except the whiskey) in the blender. Low speed. Then, slowly added the whiskey. It did not split! Needed a little sugar. Try THI...

This was great LOVED that there is no raw egg in it! I also substituted almond extract for mint and added a bit more chocolate, half of it was gone before i got it into the fridge:D

Changed the recipe slightly, used full cream milk instead of cream but stuck with the rest of the recipe. Used Teelings Irish whisky and ground Cuban coffee Good long slow blend and this was gr...

This sounds delicious! I'll just close my eyes to the fat and calories. It's St. Patsy's day, Right? Back n track tomorrow. Thx!!!!

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