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This homemade dairy free Irish Cream Liqueur recipe is a delicious, healthier, non dairy version of Bailey’s Irish Cream that can be made easily and quickly at home. It makes for a wonderful treat or gift any time of year. It is especially great to make for St. Patrick’s Day!

Homemade Dairy free Irish Cream Liqueur Recipe in a glass with ice.

If you have never made your own Irish cream before, you need to change that. It tastes SO much better when it is homemade. And if you need a dairy-free version, then today is your lucky day because this dairy free Irish cream liqueur is delicious!

This recipe literally takes 5 minutes to make, can be easily customized, and is made of only the best ingredients. It’s a healthy dairy free Baileys recipe, and I am here for it.

Check out my collection of St. Patrick’s day recipes, if you want some healthy recipe ideas.

Dairy free baileys in a glass with ice being put into the glass.

Why you’ll love this recipe

  • It is a healthy baileys recipe that is easy to make.
  • It is dairy free and gluten free!
  • It comes together in less than 5 minutes.
  • It is DELICIOUS.
  • It is a fun gift to make for someone else. It is also just fun to make for yourself.
  • It’s a great recipe to make for St. Patrick’s day.

Recipe ingredients

Ingredients needed to make this healthy baileys recipe.
  • Irish whiskey– use a good quality Irish whiskey, ideally one that you like the taste of. I like Proper Twelve, Bushmills, or Kilbeggan.
  • coconut cream– use a good quality coconut cream. I like Savoy because it has no preservatives and doesn’t taste too much like coconut.
  • almond milk– make sure your almond milk is not flavored and doesn’t have added sugar.
  • cocoa powder– a good quality unsweetened cocoa powder works best here.
  • vanilla– your favorite vanilla extract works.
  • dark coffee– it can be made fresh or leftover from the morning.
  • maple syrup– use a 100% a pure maple syrup.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of coconut cream, you can use any non dairy or Vegan heavy cream alternative.
  • Instead of almond milk, you can use any non dairy milk, like oat milk or cashew milk.

Step by step instructions

All the ingredients in a large bowl.
Step 1

Step 1: Add all of the ingredients into a large bowl.

All the irish cream ingredients mixed together in a bowl.
Step 2

Step 2: Whisk everything in the bowl well, until there are no lumps.

Dairy free Irish cream being poured into a glass.
Step 3

Step 3: Pour the mixture into an airtight bottle and refrigerate. Shake the bottle, then pour into glasses as needed.

Note: Natural separation of ingredients will happen based on the nature of almond milk and coconut cream. And also because there are no gums or thickeners or preservatives inside. Just shake it all together before serving.

Recipe FAQs

How do I drink this Irish Cream?

As is! I love adding it to a glass with ice in it and drinking it cold.

You can also add it to your coffee or to your favorite cocktail. It would taste great in an espresso martini. I’ve had my eye on this Espresso Martini by Texanerin and want to try making it using Irish cream.

What else can I do with this recipe?

You can use it to bake with! You can make brownies or cake or frosting with it. YUM.

Is whisky Gluten-free?

According to Beyond Celiac, the way that it is distilled does make it gluten-free.

A glass of Irish cream liqueur aerial view.

Other healthier alcoholic drinks you may like:

Did you try this recipe? Please leave me a ⭐ review below!

4.67 from 9 votes

Homemade Dairy free Irish Cream Liqueur

Servings: 16 ounces
Prep: 5 minutes
Total: 5 minutes
Homemade Dairy free Irish Cream Liqueur Recipe in a glass with ice.
A healthier, cleaner, paleo-friendly, dairy-free version of Bailey’s Irish Cream that is AMAZING.

Ingredients 

Instructions 

  • Put all the ingredients into a large bowl and whisk. (Or you can put them into a blender and mix)
  • Pour the Homemade Clean Irish Cream Liqueur into a bottle/ airtight container and store in the fridge. This recipe yields about 15-16 ounces of liqueur.

Notes

* Note a natural separation will occur after the Irish Cream Liqueur has been sitting for a little while. It’s the nature of using almond milk and coconut cream. Just give it a shake prior to using and it will be good as new. 🙂
  • Instead of coconut cream, you can use any non dairy or Vegan heavy cream alternative.
  • Instead of almond milk, you can use any non dairy milk, like oat milk or cashew milk.

Nutrition

Calories: 52kcalCarbohydrates: 2gProtein: 0.3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 11mgPotassium: 34mgFiber: 0.2gSugar: 2gVitamin C: 0.2mgCalcium: 13mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Drinks
Cuisine: Irish
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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24 Comments

  1. This looks Amazing!!! I can’t have coconut  .  Any ideas of what I can use instead?
     Sooo Need a recipe I can tolerate!
     Thanks!!

    1. Can you have heavy cream? What about a cashew cream type mixture? I’m allergic to cashews so I’ve never tried it but I’ve seen many people make some pretty creamy cashew creams.

  2. Is the above recipe with coconut milk or cream? Also is the almond milk sweetened or unsweetened? Also are the measurements US measurements? Thanks

    1. Hi Paul, I used coconut cream without any preservatives in it. I always use Savoy coconut cream. I also used unsweetened almond milk. Elmhurst is my favorite. The measurements are US measurements 🙂

  3. Hello! Thank you for this wonderful recipe- my mom and I plan to make this as gift for all the women in our large Irish family. It was very helpful to read all of these comments, because our first time wasn’t a complete success… We ended up with pretty significant separating (although, the “curdled” film that floated to the top actually tasted like a coconut mousse!) We will try again with a different coconut cream- and take special notice to make sure it doesn’t have any preservatives! Thanks again 🙂

    1. I had the same problem . . . and the curdled film was more like solid block. The coconut cream I used had guar gum (organic if that makes any difference), so I’ll try again with Savoy. Just wish I could find it locally without having to order a six pack online.3 stars

  4. I’m excited to try this recipe!

    I’m going to sub the almond milk with coconut milk, due to almond allergy. I’m sure it will turn out great!

    If this gets warm, it will separate, so the trick is to keep chilled and shake a lot 🙂

    1. Thanks for the tip for when it separates! Are you allergic to all nuts? Elmhurst has great nut milks including cashew and walnut milk. I buy mine at Publix.

  5. Hi there,

    I tried making this recipe and while I looove the taste of it all together (extra whiskey cuz ya know 😉 ) the coconut cream separated and is sitting like a big puffy whiskey cloud on top. Where did I go wrong? I want to try again because it really does taste delish but I can’t gift it this Christmas looking like it does!

    Thanks!4 stars

    1. I kind of think that it may separate a bit, and you just need to shake it prior to use. But I don’t remember it ever separating that badly for me. What kind of coconut cream did you use? I’m curious if that can have an effect. I used one that is only made of coconut and water; there are no other preservatives or anything inside. If you do gift it for Christmas, maybe you could use a bottle that isn’t clear and remind them to shake it prior to each use?

    2. My wife’s coworker made this last year and she loved it but isn’t a big fan of whiskey. So I substituted the whiskey for Kraken Spiced Rum and used sweetened condensed coconut milk in place of coconut cream because it’s what I had on hand.

      This made it just as calorie dense and just as sugary as regular Irish creme, but damn is it delicious. Definitely a Christmas staple from now on.5 stars

  6. I tried making a non-dairy version of Irish Cream two weeks ago and it was a total fail. The recipe said to make a condensed milk out of coconut milk but it refused to reduce on the stove-top, even after cooking it for 1 1/2 hours. I’m going to throw out that other recipe and instead use yours with the almond milk. Plus, it’s way easier. Yay!!!!

    1. You’ll have to let me know how it turns out! 🙂 I’ve already almost finished my most recent batch!

  7. So good. Glad to have a cleaner version of Irish Cream Liquor . No preservatives, fresh, less sugar and NO DIARY!5 stars