Easy Eggnog Ice Cream Recipe

Okay, eggnog ice cream time, people! Seriously, this isn’t just any ice cream. It’s like Christmas in a bowl, but you can (and should) eat it all year round. It’s creamy, it’s boozy (if you want it to be!), and it’s ridiculously easy. Forget fancy ice cream machines; this is a cheater’s dream come true! And trust me, everyone will think you spent hours on it.

Okay, so picture this: it’s like, January 2nd. The Christmas tree is shedding needles like crazy, I’m depressed the holidays are over, and my husband, bless his heart, is trying to cheer me up. We had like, a gallon of eggnog leftover (don’t ask), and he was all, “Babe, make something awesome!” So I threw this together, and BOOM. Suddenly, January wasn’t so bad. Now, he begs me to make it year-round. He will actually do the dishes for a week! Okay, maybe two days, but still. That’s love, right?

Why You’ll Love This Easy Eggnog Ice Cream Recipe

• It’s SO easy. Like, dangerously easy. You might find yourself making it every week. Don’t say I didn’t warn you.
• Eggnog + booze (optional) = pure winter bliss. Or summer bliss. Or any-season bliss.
• No fancy ice cream maker needed! Seriously, who has space for another gadget?
• It tastes like Christmas but without the awkward family arguments. Win-win!

How to Make It

Alright, gather ’round, let’s make some magic! So, first off, whisk together your eggnog, heavy cream, sugar (or honey, if you’re feeling fancy), vanilla extract, and whatever booze you’re throwing in there (rum, bourbon, brandy…go wild!). Make sure that sugar dissolves! I always taste it, and sometimes I’m like “Needs more booze” and… well, you know.

Next, if you’re using booze, add it now. Careful not to go overboard, unless you WANT everyone napping after dessert. I have definitely been there.

Pour that mixture into a freezer-safe container. I usually use a loaf pan because it fits perfectly, but anything works! Cover it tight – plastic wrap pressed right on the surface is your friend here.

Stick it in the freezer for at least 6 hours, but overnight is even better. I always forget and then I’m yelling at it to freeze faster. Don’t do that. It doesn’t help.

Once it’s frozen solid, let it sit out for a few minutes to soften slightly. Then, scoop it up and enjoy! If it’s too hard, just wait a bit longer. Patience is a virtue… that I definitely don’t have most of the time.

Ingredient Notes

• Eggnog: Okay, this is kind of important. Use the good stuff! The thick, creamy kind. The cheap stuff will work, but it won’t be amazing. And we’re going for amazing, right?
• Heavy Cream: Don’t even THINK about using milk. Trust me on this. Heavy cream is what makes it rich and decadent. Treat yo’ self!
• Sugar: Regular granulated sugar works great, but brown sugar adds a nice caramel-y vibe. Or, like I said, honey is good if you want to feel healthy-ish.
• Vanilla Extract: Don’t skip this! It just enhances all the other flavors. I used to use imitation vanilla (gasp!), but real vanilla is so much better.
• Booze (optional): Okay, this is where you can get creative. Rum is classic, but bourbon or brandy are also delicious. Or, if you’re feeling wild, try spiced rum! Just don’t go too crazy – you want to taste the eggnog, not just the alcohol. Unless that’s your thing. No judgment here.

Recipe Steps:

1. Whisk together eggnog, heavy cream, sugar, and vanilla extract until sugar dissolves.
2. Stir in your liquor of choice, if using.
3. Pour the mixture into a freezer-safe container, then cover.
4. Freeze for at least 6 hours, or preferably overnight.
5. Let soften for a few minutes before scooping and serving.

What to Serve It With

Okay, so this ice cream is amazing on its own, but if you want to get fancy, try serving it with:

• Gingerbread cookies
• Pecan pie
• Chocolate shavings
• A drizzle of caramel sauce
• A sprinkle of nutmeg
• Or just a spoon. Seriously, a spoon is all you need.

Tips & Mistakes

• Don’t overmix: Overmixing can cause the ice cream to be icy. Just whisk until everything is combined.
• Freeze it good: Make sure it’s frozen solid before scooping. Otherwise, it will be a melty mess.
• Softening time: Let it sit out for a few minutes to soften before scooping. This will make it easier to scoop and prevent your spoon from bending. (I have totally bent a spoon before. It’s embarrassing.)
• Booze carefully: Don’t add too much alcohol, or it will prevent the ice cream from freezing properly. Learned that the hard way.

Storage Tips

Store any leftover ice cream in the freezer in an airtight container. It will keep for a week, maybe longer if you hide it from everyone else. And don’t even pretend you haven’t eaten ice cream for breakfast. We all have. It’s especially good with coffee… just sayin’.

Variations and Substitutions

• Dairy-free: I haven’t tried it, but you could probably use coconut cream instead of heavy cream. Let me know how it goes!
• Booze-free: Just skip the booze! It’s still delicious.
• Different flavors: Add a pinch of cinnamon, nutmeg, or cloves for extra spice. Or, try adding chocolate chips or crushed peppermint candies.
• Sweetener Swap: Honey or maple syrup works in place of sugar – just taste and adjust. I once used agave nectar when I was out of everything else. It was fine, but not my fave.

Frequently Asked Questions

Easy Eggnog Ice Cream Recipe

This creamy and delicious eggnog ice cream is the perfect festive dessert. Easy to make with a rich and spiced flavor that embodies the essence of the holidays.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups heavy cream chilled
• ▢ 1 cup whole milk cold
• ▢ 3 cups eggnog store-bought or homemade
• ▢ 1 cup granulated sugar adjust to taste
• ▢ 1.5 teaspoons vanilla extract
• ▢ 1 teaspoon ground nutmeg freshly grated for flavor
• ▢ 1 pinch salt

Instructions

Preparation Steps

• In a large mixing bowl, whisk together the heavy cream, whole milk, and eggnog until well combined.
• Stir in the granulated sugar, vanilla extract, ground nutmeg, and salt. Mix until the sugar is fully dissolved.
• Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 25-30 minutes.
• Once churned, transfer the ice cream into an airtight container and freeze for at least 2 hours or until firm.
• Serve the eggnog ice cream scooped in bowls or cones, with an extra sprinkle of nutmeg on top if desired.

Notes

For an extra kick, consider adding a splash of rum or brandy to the mixture before churning. This ice cream pairs wonderfully with holiday desserts like pies and cakes.