Eggnog Ice Cream
This creamy, no-churn eggnog ice cream is the ultimate holiday treat, made with simple ingredients and no ice cream maker required. Rich, lightly spiced, and perfectly scoopable, it’s an easy dessert that captures the cozy flavor of classic eggnog in frozen form.
Ingredients
- 2 cups Eggnog
- 2 cups Heavy Cream
- 10 oz Sweetened Condensed Milk
- ½ tsp Vanilla Extract
- 2 tsp Rum Extract
- 1 tsp Ground Nutmeg
- Dash of Salt
Instructions
- In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy cream on medium-high speed until stiff peaks form. This gives your ice cream that classic light, scoopable texture.
- In a separate bowl, whisk together the eggnog, sweetened condensed milk, vanilla extract, nutmeg, rum extract, and a dash of salt until smooth and fully combined.
- Slowly add the eggnog mixture to the whipped cream. Gently fold the two together using a spatula, being careful not to deflate the whipped cream. Fold just until no streaks remain. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or overnight, until the ice cream is fully set and scoopable. After allowed freezing time, scoop eggnog ice cream into bowls or cones and sprinkle with a little extra nutmeg for a festive touch. Enjoy your creamy, no-churn treat!
Nutrition
Calories: 374kcalCarbohydrates: 26gProtein: 7gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 117mgSodium: 95mgPotassium: 294mgFiber: 0.1gSugar: 26gVitamin A: 1100IUVitamin C: 2mgCalcium: 223mgIron: 0.3mg
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