This easy recipe for rich and creamy Eggnog Ice Cream is the best way to enjoy your favorite holiday beverage!
Because eggnog is already rich and thick because of the eggs used in making it, there’s no need to add more eggs to this ice cream recipe. It’s a simple Philadelphia style, no-cook ice cream recipe, made in an ice cream maker.
We’ll show you how to make no-churn eggnog ice cream too!
Wondering if you can make ice cream with eggnog? My answer to that question is an emphatic, YES!
Eggnog is a rich, thick, dairy drink that is made with eggs and warm spices, and it’s almost already the perfect texture for making ice cream.
All we need to do is add some sugar, a bit of extra flavoring, and some heavy cream. We can turn a couple of cups of eggnog into a whole batch of homemade ice cream!
Have some leftover eggnog from your holiday party? This homemade ice cream recipe is perfect for that.
Why You’re Going to Love this Eggnog Ice Cream Recipe
It’s super rich and creamy, but with less work! Most of our extra creamy homemade ice cream recipes are made with a custard that starts with egg yolks. Because eggnog is made with eggs, we can skip the French-style custard process, but still end up with the same silky smooth ice cream.
Eggnog Ice Cream is a holiday treat, or it can be a treat you make any time of year that will remind you of the Christmas season. The flavor of eggnog is iconic!
Simple to Make: There’s no cooking involved in making this eggnog ice cream, and you can mix together all of the ingredients in one bowl!
It’s a better way to enjoy eggnog! Some people might not totally enjoy the thick texture of eggnog when it comes to drinking it, but turning it into ice cream eggnog makes it irresistible. It’s eggnog you can eat with a spoon!
Ingredients in Homemade Eggnog Ice Cream
Eggnog – Buy full-fat dairy eggnog to make this ice cream recipe. Non-dairy versions won’t give you the creamy, rich, thick result that we’re going for here. You’ll be able to find eggnog in grocery stores near the holidays, and in some areas, it may be available all year round.
Heavy Cream – This is a must for ice cream recipes. The cream works with the eggnog to make this ice cream recipe silky, creamy, and rich.
Granulated Sugar – For sweetness and amazing ice cream texture, plain, white, granulated sugar is a perfect choice.
Vanilla Extract – Vanilla is a must for almost all of our ice cream recipes, but it is especially important in this one.
Nutmeg and Cinnamon – These spices are already in eggnog, but we’ll add more to be sure that the flavors are front and center.
Salt – Just a bit of salt balances the sweetness and makes everything taste a bit brighter.
How to Make Eggnog Ice Cream from Scratch
Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid.
- Add all of the ingredients to a large bowl. That’s the eggnog, heavy cream, granulated sugar, vanilla extract, ground nutmeg, ground cinnamon and kosher salt.
- Whisk: Mix for 2-3 minutes, or until the sugar is completely dissolved into the mixture. To be sure, rub a bit between your fingers. If it feels gritty, keep whisking until it doesn’t anymore.
- Add the mixture to your ice cream machine. Be sure that the ice cream base is cold. If it’s not, put it in the fridge for 30 minutes first.
- Churn according to the instructions for your ice cream maker. Mine took 25 minutes. When finished, the eggnog ice cream will be thick and the consistency of soft-serve ice cream.
- Freeze: Add the ice cream to a shallow ice cream container or a loaf pan. Press plastic wrap or wax paper to the top of the ice cream, and freeze for at least 4 hours, or until it’s solid.
- Serve: Let the ice cream sit out at room temperature for about 5 minutes before serving so that it’s easy to scoop.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for making ice cream with eggnog, please see the recipe below.
How to Store Homemade Eggnog Ice Cream
Store fresh eggnog ice cream in the freezer in an airtight container for up to one month. To avoid freezer burn, press a piece of parchment paper or wax paper to the surface of the ice cream while it’s in the freezer.
Tips for Making The Best Eggnog Ice Cream Recipe
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome. Where I live, there is an old-fashioned dairy that makes the most luscious eggnog. I use that to make eggnog ice cream whenever possible!
Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes. If your ice cream base gets warm while you are mixing it, chill it in the fridge for half an hour before churning.
Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, but it also helps with the texture. Sugar is essential for the creamy texture of eggnog ice cream.
What Does Eggnog Ice Cream Taste Like?
Eggnog ice cream tastes just like eggnog! It’s sweet, creamy, and custardy, with the flavors of cinnamon, nutmeg, and vanilla.
What Goes Good With Eggnog Ice Cream?
Wondering how to turn your homemade eggnog ice cream into an amazing dessert? You could make an eggnog milkshake.
Make an eggnog ice cream sundae! Top scoops of eggnog ice cream with caramel sauce, chopped nuts, and whipped cream.
Try eggnog ice cream with blondies for a sweetly spiced vanilla version of brownies a la mode.
No matter how you serve this ice cream, eggnog flavor will shine through!
No Churn Eggnog Ice Cream Directions
Chill a shallow container or a loaf pan in the freezer while you mix the Eggnog ice cream ingredients to create the ice cream base.
Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
Eggnog Ice Cream Add-Ins
This creamy ice cream flavored with eggnog is already perfect, but if you want to add mix-ins to it, feel free!
Chopped Christmas Cookies (like we add to our Christmas Ice Cream recipe), vanilla wafers, or shortbread cookies would add some lovely texture.
Shaved white or dark chocolate, mini chocolate chips, or pieces of your favorite candy bars can be added to eggnog ice cream.
Chopped almonds would also be delicious!
Whatever you decide to add, be sure that the pieces are no larger than the size of a green pea, and add the mix-ins during the last two minutes of the churning process.
More Amazing Homemade Ice Cream Recipes
- Huckleberry Ice Cream
- Black Walnut Ice Cream
- Pumpkin Spice Ice Cream
- Cannoli Ice Cream
- Frozen Yogurt
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- 2 cups eggnog
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the eggnog, heavy cream, granulated sugar, vanilla extract, ground nutmeg, ground cinnamon and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Add the mixture to the bowl of your ice cream machine.
- Churn according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let your homemade ice cream sit at room temperature for about 5 minutes before serving. Scoop and enjoy!
- This isn't a french-style egg custard recipe, but because eggnog is made with eggs, the ice cream has the same silky, rich texture without the extra work!
- We recommend using full-fat eggnog in this recipe. Low-fat or dairy-free versions will cause the final product to be icy.
- It's important to make sure that the sugar is fully dissolved into the milk. You can use your fingers to rub the mixture. If you feel grit, you need to continue whisking.
- The ice cream mixture must be very cold before you add it to the ice cream machine. If needed, place the ice cream base into the fridge for 30 minutes before pouring it in to churn.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 145mgCarbohydrates: 33gFiber: 0gSugar: 33gProtein: 5g