If you're a fan of the quintessential yuletide drink- eggnog, you will love this ice cream. If you are not a fan of eggnog, you will still love this ice cream! Because who doesn't love ice cream? This Christmas eggnog ice cream is creamy, rich, and warmly spiced with hints of nutmeg and vanilla and makes the perfect festive treat.
Tis the season again, where eggnog starts to line the dairy section of our supermarkets. If you ever shied away from this seasonal drink, I hear you. It's not my favorite drink- to well- drink! But, I absolutely love to use it in the kitchen, like with these eggnog waffles.
This Christmas eggnog ice cream does require an ice cream maker, but it's well worth it. There is no cooking required, and no dealing with egg yolks, so it really is a breeze to make. Bonus- it uses store-bought eggnog, so all the fancy work has been done for you.
Here is what you will need to make eggnog ice cream.
- Eggnog: Be sure to read the labels of your eggnog. Prepared eggnog often has added sugars and sometimes alcohol. If you can get your hands on fresh eggnog, or eggnog without too many additives, that is your best bet. Look for all-natural varieties in your local grocery store. If you have a favorite eggnog recipe, you can use it here. For convenience, the store-bought stuff is just fine. If you have leftovers, you can always make my delicious Eggnog Waffles or this chai eggnog latte!
- Condensed milk: This is where the ice cream will get its sweetness from.
- Heavy cream: Combined with the condensed milk, this will give the ice cream a rich and creamy feel.
- Nutmeg: I like to go heavy on the nutmeg. I feel it drives home that eggnog taste. Freshly grated nutmeg will work best but you can certainly use ground nutmeg.
- Dark rum: I used Gosling's, but any dark rum will do. You can also omit the rum if you are staying clear of any alcohol. The alcohol also helps to keep the ice cream-creamy when removed from the freezer.
- Vanilla: Just a hint of pure vanilla extract ties it all together.
- Gingersnaps: Optional, but I love to crush gingersnaps over the top or serve them whole.
You will need an ice cream maker for this recipe. I love this one by Cuisinart.
Instructions for Christmas eggnog ice cream
This holiday ice cream really is simple to make. It's as easy as 1, 2, 3 (mix, pour, churn)! See below for step-by-step directions.
Combine the all the ingredients in a bowl, and whisk thoroughly until combined. Refrigerate for 2 hours
Add the ice cream mixture to an ice cream maker and churn for 50-60 minutes or as per manufacturer recommendations.
Remove the ice cream from the ice cream maker. At this point, it will be soft-serve consistency. Place in a freezer-safe container and freeze until firm.
Feel free to eat your eggnog ice cream plain or try some of these festive serving suggestions.
- Gingersnaps- Serve with whole or crushed gingersnaps, or gingerbread cookies.
- Make a full on dessert with my cranberry gingerbread loaf, and finish it off with a scoop of the eggnog ice cream.
- Serve with cinnamon sticks, a dash of cinnamon or freshly grated nutmeg.
- Candied ginger- Sprinkle with candied/crystallized ginger.
- Garnish with cranberries or pomegranate seeds.
- Drizzle a little maple syrup over the top.
- Whipped cream- We can't forget about this classic ice cream pairing.
Eggnog ice cream can be stored in the freezer, in an air-tight container for up to 3 months.
Eggnog is a seasonal drink that is sold in most supermarkets from late October through December. You can find it in the dairy section.
Eggnog has a rich and creamy taste. It is thick, almost like a melted custard. Eggnog has warm notes thanks to the nutmeg, cinnamon, and sometimes vanilla.
Looking for other holiday ideas?
🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
Christmas Eggnog Ice Cream
- Ice cream maker
- 2 cups eggnog store-bought or fresh (no alcohol, look for less additives)
- 1 10 oz. can of sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon freshly grated nutmeg
- 2 tablespoon dark rum such as Goslings
- ½ teaspoon vanilla extract
- 8-10 gingersnaps, crushed or whole optional
- Mix all ingredients in a bowl. Refrigerate for 2 hours.2 cups eggnog, 1 10 oz. can of sweetened condensed milk, 1 cup heavy cream, 1 teaspoon freshly grated nutmeg, 2 tablespoon dark rum, ½ teaspoon vanilla extract
- Add mixture to ice cream maker and churn as per manufacturer's directions (mine takes 50 minutes). Serve immediately for soft serve- or freeze until firm.
- Top with whole or crushed gingersnaps.8-10 gingersnaps, crushed or whole
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.