eggnog ice cream
eggnog ice cream

Eggnog Ice Cream (no cook)

5/5
Everybody expects to see eggnog on the menu but why not serve it up a little differently this year? This eggnog ice cream gets made in an ice cream maker  (affiliate link) and should be frozen the day before serving for a more scoop-able consistency. No stove top heating is required.

Prep Time: 10 minutes

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Recipe Rundown

eggnog ice cream in a bowl with coffee

Kids love eggnog but ask an adult and you’ll hear some disapproval. Things like…

yeah, I like a little bit once a year

Turns out, this eggnog ice cream is liked by ALL. Even my husband who falls into the eggnogg = gross camp.

This recipe couldn’t be easier to make but you will need an ice cream machine. I love this affordable cuisinart machine where you freeze the base overnight. There’s no stove top cooking involved. You just need:

  • eggnog
  • heavy cream
  • sugar

What I love about this eggnog ice cream is that it tastes like eggnog but doesn’t have that gloppy thickness that gets weird in a cup. Instead, it’s creamy and altogether delicious. I even like a little scoop in my coffee.

Alcohol in Ice Cream: A Modern Technique

Have you ever wondered why alcohol is added to ice cream?

It is common to see 1 Tablespoon vanilla extract, rum, or vodka because alcohol has an extremely low freezing point. Trust me, alcohol will not freeze in your typical freezer.

Tip: use a teaspoon or so of alcohol for a smooth texture

Let me know what you think of this eggnog ice cream in the comments. I’m especially curious if the anti-eggnog crowd chimes in.

Eggnog Ice Cream in bowl with coffee in mugs

Eggnog Ice Cream

Everybody expects to see eggnog on the menu but why not serve it up a little differently this year? This eggnog ice cream gets made in an ice cream maker  (affiliate link) and should be frozen the day before serving for a more scoop-able consistency. No stove top heating is required.
4.34 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: eggnog, gluten free, ice cream
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: 445kcal
Author: Chef Sara Furcini

Ingredients

  • 2 cups heavy whipping cream
  • 2 cups eggnog
  • 3/4 cup cane sugar
  • 1 tbsp vanilla extract or rum optional
  • 1 pinch nutmeg optional

Instructions

  • Combine all ingredients in a large bowl. Whisk for a minute to combine the sugar and add the vanilla extract or rum.
  • Follow your ice cream manufacturer’s instructions to churn the liquid into a soft serve consistency. For a scoop-able texture, allow the ice cream to freeze for 24 hours after the soft serve phase. Scoop and serve with a garnish of freshly grated nutmeg.

Notes

Vanilla extract and rum are optional because they help produce a creamy consistency. If you don’t want to include it, that’s totally ok. Your ice cream will still be delicious.

Nutrition

Calories: 445kcal | Carbohydrates: 34g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 158mg | Sodium: 76mg | Potassium: 199mg | Sugar: 31g | Vitamin A: 1340IU | Vitamin C: 1.7mg | Calcium: 162mg | Iron: 0.2mg

Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!

I am so excited you are making one of my recipes here on TFA and would love to see how it turns out. Make sure to share it on instagram and tag me @thefrayedapron so I can see!

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