Eggnog Ice Cream
Made with only 6 ingredients, Eggnog Ice Cream is rich, creamy, and perfectly spiced.
With just 10 minutes of prep needed, this no-churn ice cream recipe makes an easy dessert for the holiday season.
I couldn’t let the holiday season pass without sharing one more eggnog recipe.
As I shared in my eggnog pie post, eggnog is my pumpkin spice for winter. I love the rich, perfectly spiced flavor and since I can only get my hands on it a few months of the year, I make sure to take full advantage by making eggnog everything during the holiday season.
This delicious eggnog ice cream is my latest creation. It’s a no-churn ice cream made with just 6 ingredients and may be one of my favorite eggnog desserts to date. Rich, creamy, decadent, and laced with just the right amount of cinnamon and nutmeg.
Not to mention the generous amount of eggnog! It’s truly the best ice cream base. We’ll be enjoying this one on repeat throughout the holiday season for sure.
Although homemade ice cream can sound complicated, this recipe is truly simple and will get you in the holiday spirit. No egg yolks, raw eggs, or ice cream machine needed. No food processors, medium saucepan, or having to make a custard base first.
Just 6 simple ingredients stand between you and this creamy eggnog ice cream!
This is the perfect ice cream recipe to make with leftover eggnog as you only need 1/2 cup. The result is a creamy ice cream with great eggnog flavor that eggnog fans and the whole family will love!
What You’ll Need
This easy homemade ice cream recipe is made with just 6 ingredients. Scroll down to the recipe box for the measurements.
- Heavy whipping cream – This is what gives this the ice cream texture and helps it hold its shape. No substitutions can be made, you cannot use half and half or whole milk – it must be heavy whipping cream.
- Eggnog – You can use homemade eggnog or grocery store-bought eggnog.
- Nutmeg & cinnamon – These spices give the traditional eggnog spice flavor.
- Vanilla extract
- Sweetened condensed milk – Condensed milk is the only sweetener added to this recipe. It’s not the same as evaporated milk and should not be substituted.
A note about eggnog: I do not recommend low-fat options or lactaid eggnog as they’ll make this ice cream very thin and runny. If you’re using homemade eggnog, make sure it’s a full fat egg nog base with high quality ingredients.
Mix-In & Toppings
This creamy homemade eggnog ice cream is rich, smooth, and perfectly spiced to enjoy all on its own.
But if you want, you can easily stir in a little extra something before transferring it to the loaf pan or drizzle something over the top before freezing. Here are a few ideas:
- Drizzle caramel or chocolate sauce
- Add chopped nuts
- Mix in graham cracker crumbs
- Throw in crushed pieces of gingersnap cookies
- Grate fresh nutmeg over the top
- Incorporate crushed oreos into the ice cream before freezing
How to Make Eggnog Ice Cream
This no-churn eggnog ice cream recipe is shockingly simple. It surprises me every time!
Beat the heavy cream. Beat the heavy whipping cream until stiff peaks form.
Add the remaining ingredients. Add all of the remaining ingredients to the bowl. Beat on low until combined.
Freeze. Transfer the ice cream to a loaf pan. Cover with plastic wrap and freeze for at least 6 hours.
Tips for No Churn Ice Cream
Here are a few suggestions for making this eggnog ice cream.
- Overnight is best. While you can enjoy this after 6 hours, I highly recommend freezing your no churn ice cream overnight for the best texture.
- Be sure stiff peaks form. This part is essential to making the ice cream. Stiff peaks are when you can remove the beaters and the peaks still stand straight up, without slumping or folding over.
- Don’t stir. Resist the temptation to stir the mixture as you transfer it to the loaf pan. If you add any mix-ins, be sure to fold them in instead of stirring.
Serving Suggestions
Before serving, I like to let the ice cream sit on the counter for 5-10 minutes for a more scoopable texture. Scoop into a bowl or your favorite cones. I love it in a waffle cone.
Feel free to add chocolate or caramel syrup to turn it into a sundae or even sprinkle some graham cracker crumbs over the top before serving too.
Take this up a notch and serve this as a Christmas cookie ice cream sandwich. Now talk about that holiday flavor!
How to Store
Homemade ice cream will last for up to 10 days in the freezer. Be sure to keep it tightly covered to prevent freezer burn. Loaf pans are perfect, as are old ice cream containers, but any container that’s freezer-safe and can be covered will work.
More Ice Cream Recipes
- Chocolate Chip Ice Cream
- Strawberry Cheesecake Ice Cream
- Peanut Butter Ice Cream
- Cookie Monster Ice Cream
Eggnog Ice Cream
Ingredients
- 1 pint heavy whipping cream, 2 cups
- ½ cup eggnog
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 14 oz can sweetened condensed milk
Instructions
- In a stand mixer or using a handheld mixer, beat the heavy whipping cream until stiff peaks form.
- Add in the eggnog, nutmeg, cinnamon, vanilla extract and sweetened condensed milk, beating on low until combined. The mixture will become slightly more liquid-y.
- Transfer the ice cream to a loaf pan, 8 inch cake pan, or similar container. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, overnight is preferred.
