In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Blend vanilla ice cream, milk, Irish cream liqueur, coffee-flavored liqueur, and amaretto liqueur in a blender until smooth; pour into a punch bowl and top with whipped cream.
Fill a tall glass with ice.
Pour Amarula Cream Liqueur, Butterscotch Schnapps, and skim milk over ice, stir and ENJOY.
n 1 cup of Irish cream liqueur, vegetable oil, and eggs until
Pour the water into a small heavy based saucepan, add the sugar and heat on a low heat until the sugar has dissolved.
Bring to the boil and simmer for 5 minutes then set aside to cool.
In a medium bowl, stir the liqueur into the mascarpone until smooth.
Gradually incorporate the cooled sugar syrup and cream.
Pour the mixture into an ice-cream maker and follow maufacturers instructions.
the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread
Fill a small glass with ice cubes; pour in coffee-flavored liqueur and Irish cream liqueur. Stir well.
ith clean beaters, whip the cream in a non-plastic bowl
nd 3/4 cup Irish cream liqueur. Beat for 5 minutes at
n a large bowl, combine cream cheese, white sugar, 1/4
rom heat.
Mix sour cream, eggs, and 1 tablespoon vanilla
vaporated milk, whole milk, Irish cream liqueur, sweetened condensed milk, brown sugar
ave dissolved.
Stir heavy cream and vanilla extract into the
In large bowl beat cream cheese and sugar until fluffy.
Slowly blend in Phillips Peach Cream liqueur.
Fold in whipped topping. Spoon into crust.
Refrigerate at least 4 hours or overnight. Serve each slice topped with Peach Sauce.
br>Beat eggs with sour cream in a large bowl with
hisk the whipping cream and then add the Amarula cream liqueur.
To
nd white.
Heat milk, cream, liqueur and vanilla seeds.
DO
alt together in a bowl. Cream butter and sugar together in
chocolate pudding mix, and Irish cream liqueur together in a bowl until
g whites, granulated sugar and cream of tartar in a large