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5 from 4 votes

Homemade Irish Cream

This Homemade Irish Cream recipe is an all-time favorite to enjoy with friends or bring to a holiday party. Ready in just 15-minutes!
Prep Time15 minutes
Total Time15 minutes
Course: Cocktails
Cuisine: American
Servings: 10
Calories: 278kcal
Author: Jayne Harter ~ The Art of Food and Wine

Equipment

  • Blender
  • Glass bottles

Ingredients

  • ¾ cup Heavy Whipping Cream
  • ½ cup Milk (low-fat, 2%, or whole)
  • 14 oz Sweetened condensed milk
  • 2 Tablespoon Chocolate Syrup (such as Hershey's)
  • 1 teaspoon Vanilla extract
  • 2 eggs, (optional can be made with instant espresso powder instead of eggs)
  • 1 Tbsp Instant Espresso Powder, (optional, can be used instead of 2 eggs)
  • 1 cup Irish Whiskey (i.e Jameson's)

Instructions

  • Add all ingredients to the blender, except whiskey, and blend on medium speed until thoroughly mixed. Drizzle in whiskey and mix again.
  • Pour into a jar or bottle with a lid. Can be served immediately. If not, keep refrigerated for up to 3 weeks.
  • Our original recipe uses 2 eggs, however, the substitution below works well.
    Egg-free Option:
    Substitute 1 tablespoon of instant espresso powder.
    Use either eggs or instant espresso powder option. Don't use both.
  • Irish Cream can be stored in the refrigerator, sealed, for up to 3 weeks. Shake well before serving.

Notes

Nutrition

Calories: 278kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 78mg | Potassium: 200mg | Fiber: 1g | Sugar: 24g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg