Homemade Eggnog Ice Cream
Get in the spirit this holiday season and make homemade eggnog ice cream. It’s rich, creamy and made with only four ingredients. This recipe is a must try if you love the popular Christmas drink!
Today I took a break from all my cookie decorating and pulled out my ice cream maker to make some eggnog ice cream. Topped with whipped cream and a sprinkle of nutmeg, this dessert will without a doubt get you in the holiday spirit! If you ask me, this is the ideal dessert to eat while cozying up by the fireplace and watching Christmas movies. So gather your friends and have an eggnog ice cream party.
Eggnog is one of my favorite flavors to experiment with this time of year. It’s so creamy and delicious, I love incorporating it into my baking (did you see the cupcakes I made?) The flavor lends itself well to desserts so it’s no surprise that I was eager to try making ice cream with it.
Why You’ll Love This Recipe
- Festive flavor. What’s not to love about the sweet creamy taste of eggnog? A little nutmeg and vanilla make this treat simply delicious.
- No eggs! This recipe doesn’t call for eggs (just the nog 😉)
- Easy to make ahead. Prep the ice cream and store it in the freezer until you’re ready to eat it.
- Kid friendly. There’s no alcohol added to the mixture so anyone can enjoy this dessert!
- Eggnog: Southern Comfort eggnog is a popular choice due to its warm spices. However, you can use whatever brand is your favorite!
- Heavy cream: For an extra creamy texture, use full-fat heavy cream.
- Condensed milk: You’ll need one 10-ounce can of sweetened condensed milk.
- Vanilla: Use a good quality vanilla extract for the best flavor.
- Nutmeg (optional): For a little extra spice, sprinkle some nutmeg on your ice cream before serving.
Refer to the recipe card for ingredient details and measurements.
Add some alcohol. Make this an adult-only dessert by stirring in 2 to 3 tablespoons brandy, rum or whisky. Any more alcohol will prevent the ice cream from completely freezing.
Stir in some mix-ins. Chocolate chips, butterscotch chips, chopped candy or crushed cookie pieces are good options! Add them after churning, but before freezing in the loaf pan.
Make ice cream sandwiches. Try using two ginger molasses cookies to make a sandwich. I suggest freezing the cookies before assembling so they don’t break.
How to Make Eggnog Ice Cream
- Whisk together all the ingredients in a large bowl.
- Pour mixture to an ice cream maker and churn for about 25 minutes or until a soft serve consistency is reached.
- Transfer ice cream to a loaf pan or an airtight container. Freeze until firm, about 3 hours or overnight. Scoop and serve.
Remember to freeze the bowl before churning. This usually requires at least 12 hours. I put my bowl in the freezer the night before. A cold bowl also helps achieve that thick, creamy texture.
Choose full-fat ingredients. This is vital to achieving the perfect creamy texture. Using low-fat ingredients is more likely to create an icy texture.
In my opinion, eggnog tastes like a milkshake spiced with cinnamon and nutmeg. Yes, there are eggs in it, but the cream, sugar and spices make this more sweet than savory. I’ve also heard people say eggnog tastes like vanilla pudding or melted ice cream.
It’s made with four simple ingredients: eggnog, heavy cream, sweetened condensed milk and vanilla.
I have not tested this recipe without a machine. I suggest blending the ingredients, then place the mixture in a shallow bowl in the freezer. Stir it every 20 minutes with a rubber spatula until thick and creamy, then cover and freeze until firm.
If stored in an airtight container, it will last 2 to 3 weeks in the freezer. After a few weeks the ice cream may become icy or grainy.
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Get the Recipe: Homemade Eggnog Ice Cream
- 2 cups (480 ml) eggnog
- 2 cups (480 ml) heavy cream
- 1 can (10 ounce) sweetened condensed milk
- 1 teaspoon pure vanilla extract, or rum extract
- Whipped cream, for garnish
- Ground nutmeg, for garnish
- If not frozen yet, place the bowl of the ice cream maker in the freezer overnight.
- In a large bowl, combine eggnog, heavy cream, condensed milk, and vanilla until incorporated.
- Pour the mixture into the frozen bowl of an ice cream maker and churn according to manufacturer's directions. It took me 25 minutes to reach a soft-serve consistency.
- Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. Freeze for 3 hours or overnight for best results.
- Serve with whipped cream and a sprinkle of nutmeg.
Inspired by allrecipes.com.