Yield: 4 cups
Prep Time: 5 minutes
Taste: Just like store-bought Irish cream, but better because you can adjust the ingredients to your taste! Texture: Thick and creamy. If refrigerating bring to room temperature before using because it will harden slightly. Ease: Outrageously easy. The blender does all the work and it takes less than 5 minutes. Appearance: The cream itself is a little boring but you can put it in a cute glass jar and attach a fun label to it. Pros: Simple, easy, and a fun way to celebrate St. Patrick's Day. Cons: None. Would I make this again? Yes!
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St. Patrick’s Day is less than a week a way and I couldn’t think of a more fun video post to share than one for Homemade Irish Cream. I had no idea how amazingly easy this stuff is to make at home and if you’re like me and already have most of the ingredients on hand, it’s pretty cheap too. This would be a great gift to give out to your friends and family to celebrate, and it also goes great in baking recipes too. Stay tuned for an over-the-top cake I’ll be posting by next week – it uses Irish Cream in the most decadent way!
How do you celebrate St. Patrick’s Day?
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
© Handle the Heat - handletheheat.com
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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Can you use regular milk instead of heavy cream?
Hi Chris! We haven’t tried milk, but do recommend using heavy cream instead. Milk typically contains no more than 3.25% milk fat, whereas heavy cream is much fattier and creamier, containing at least 36% milk fat.
Have you ever had it curdle when you make it, mine dI’d. How can I avoid this?
I’m very interested, but I wass wondering, what is sweetened condensed milk?
I’m concerned about shipping as gifts. Is there a non-perishable substitute for the heavy cream?
My guests all felt it needed to be sweeter. Any ideas?
You could add in some simple syrup for additional sweetness without sacrificing texture!
I had no idea it was so simple to make your own irish cream!
PS, that color looks awesome on you!!
I noticed you have a large bottle of vanilla extract, where can I purchase one that size? Thanks 🙂
It was actually shipped to me by family from the Dominican Republic. Amazon & Costco usually have bulk sized bottles of vanilla though.
So simple and I bet it is amazing!
That looks amazing. Can’t wait to try it in my coffee.