Homemade Irish cream

Homemade Irish cream couldn’t be easier to make. If you haven’t you should try it. It is super easy.

Homemade irish cream

Irish cream is one of my ultimate favorite alcoholic drinks. It is up there with Moscato wine and Kahlua….all of them sweet drinks of course so when I came across a home made version of Irish cream I could not resist. I actually made it the first day I saw the recipe.

This homemade irish cream recipe could not come at a better time since St Patrick’s day is just around the corner. Now, I have researched this recipe and I have seen it all over the place so to be honest I could not know who to credited to.

To keep the calories a bit lighter, not that it matters really with the whiskey and all, I used some soy milk in place for some of the heavy cream. You can stick with the heavy cream all together and if you want a mint Irish cream version just add a few teaspoons of real peppermint extract to the mix.

If you have any questions about the glass containers, well I got them at home goods for $2.99 each, a steal as far as I am concern because these funky bottles are reminiscent of some other ones that are something like $34 just because they are from France.

To be honest I don’t care where they come from, the cheaper the better.

Anyhow, I hope you try to make this homemade irish cream recipe because, like I said, I am never buying it again it is that good. I am making it at home from now on.

Enjoy!

These are some of the glass bottles I got at home goods to be able to store the nut butters, salad dressings and many other goodies I will be making soon. I got them for just $2.99 each

Pretty much this is what you need. If you want to make a mint version just add some peppermint extract to the mix. I will do that next time :-)

I used Jameson whiskey but next time I will use another Irish brand whiskey I found at the store that was cheaper. No need to spend and extra $7 dollars on brand names.

homemade irish cream

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Home made Irish cream

Yield: 26-28 oz

Ingredients:

1 14oz can condense milk
1/2 cup heavy cream
1 cup soy milk
1 cup Irish Whiskey, more if you like
1 teaspoon vanilla
1 teaspoon instant coffee granules
2 Tablespoons chocolate syrup

 

Directions:

Place everything on a blender for 30 seconds or so. Store in a hermetic glass container in the fridge for up to 1 month.

 


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35 comments

  1. Too bad it is not calorie free instead of gluten free!

  2. This cake looks really good!

  3. I have to try this cake, looks irresistible!
    I’m looking forward to see photos of your trip, I’ve seen one on the blog or on Facebook (can’t remember) and you were in Cantabria! I’m from Santander ;)

    Enjoy your last week!! Trip lasts six weeks, memories remain until next visit!!

    Un beso!!

  4. They look divine and calorie value is reasonable, esp. for a luscious treat like this. Well done!

  5. I am crazy amazed that that is gluten free! It just looks so moist and the texture is spot-on! Well done!

  6. This does LOOK like the best chocolate cake ever! I bet it tastes phenomenal. Love that it’s gluten free!

  7. This gluten free recipe looks amazing!

  8. Great looking gluten free cake!
    Love that it has coffee in it!

  9. looks so good… i wanna try coconut flour.. i wonder if it has any fat in it though.

  10. Ooh, I think I could eat the topping with a spoon! This looks delicious. :)

  11. Mmmm, this cake looks so good that I might be drooling a bit!! ;)

  12. This recipe looks yummy…but quick question: Could I substitute coconut flour for another flour? I can’t seem to find it here.
    Thank you!

    • I don’t know exactly what type of flour you could use to sub for the coconut flour, I mean you could use rice flour or almond flour but because coconut flour behaves in such a different manner, it absorbs a lot of moisture, I wouldn’t be able to tell you how much exactly of these other two flours you could use for the recipe. The only way to know would be to experiment.

  13. I am looking to make these today. Just a few questions. I do not have coffee at my place, what could I use instead? Same with unrefined sugar. I would like to just use granulated white sugar. If at all possible, what is the weight measurement of 1 or 3/4C unrefined sugar so I can use a replacer? Thanks!

  14. I hope you’re enjoying your time back in the US! :)

    This cake looks awesome. Love how thick it is!

  15. Definitely saving this recipe to make for my birthday! I just found your blog and love it – especially your philosophy focusing on eating real food and not dieting.

  16. This recipe looks great and I want to try it in the next day or two for a baby shower. I noticed there’s no salt though and I don’t know that I’ve ever made a cake without salt. Have you ever used salt in this recipe? Thanks!

    • I normally don’t use salt in hardly any of my baking, sometimes in cookies :-) but you should add some if you like. I don’t think it will alter the taste much, maybe enhance a bit, that is why they use salt anyways. Let me know how it turns out. Thanks for visiting.

  17. Thanks so much for this fantastic recipe. I just baked it for my wife’s birthday. Doubled the recipe and made a three layer cake. Only small addition was I made a berry filling (blended blueberries, raspberries, strawberries, honey, vanilla protein powder, and heavy cream) and spread on top of the first and second layers. Everyone thought the cake was wonderful. Thanks again.

  18. Hello! I’m making this cake now for some dinner guests who are gluten free. I notice that vanilla is listed in the ingredients list, but is not in the actual directions. Did you use the vanilla in the cake or the topping? Thanks!

  19. Hey, i just made the recipe but then noticed i didnt add coffee.. So i threw it in the oven anyway, hope it wont be too dry. Did i miss the coffee in the directions???

  20. i followed every step but it was a bit wet and watery, is there a reason?

  21. I just try this chocolate cake with coconut flour. It is amazing!!!. So moist and rich and looks and taste like a regular cake! I fix a chocolate ganache with organic milk 2%, coconut sugar, a little bit of butter and vanilla… I did not have the heavy cream). I am impress with ypur recipe. I will bake this cake again and I am going to tell all my friends about it. I found a healthy way to eat my cake!!!!. Congratulations for this wonderful recipe,

  22. How can I make this cake using a 13×9 cake pan?

  23. Wow this cake turned out delicious!!! Just like you said. 
    Since we eat Paleo, i used coconutpalm sugar instead of regular sugar and replaced the heavy cream with shilled Coconut Milk which i whipped up with a bit of vanilla and maple….yammmmmm

    So easy !!! 

  24. I’m allergic to eggs.
    Can I use egg-replacer ( I have Loprofin egg-replacer ) instead of eggs?

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