Homemade Egg Nog Ice Cream
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.
Servings: 10 servings
Equipment
- Glass Mixing Bowl
- KitchenAid 9-Speed Mixer
- My favorite spatula!
Ingredients
- 2 cups (473ml) heavy whipping cream 1 pint
- ½ cup (118ml) 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.2 cups (473ml) heavy whipping cream
- 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.1/2 cup (118ml) eggnog, 1 tsp nutmeg, 1 tsp cinnamon, 2 tsp vanilla extract, 14 oz can sweetened condensed milk
- 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.
Video
Nutrition
Calories: 303kcal | Carbohydrates: 24g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 70mg | Potassium: 216mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 828IU | Vitamin C: 2mg | Calcium: 163mg | Iron: 0.2mg