If you want to wow a crowd with a dessert they’re not expecting this holiday season, make this eggnog ice cream! With just 6 ingredients and 10 minutes of prep, this no-churn ice cream recipe is rich, creamy and perfectly spiced.
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.