This no-churn Eggnog Ice Cream recipe is one of my favorite treats to make and serve around the holidays! It’s creamy, smooth, rich, and perfectly spiced with a hint of nutmeg. Serve this 5-ingredient dessert on its own or pair it with other homemade holiday favorites.
No-churn eggnog ice cream is the no-bake dessert I make when I want to really impress my friends and family. It’s hard to believe that a dessert so delicious can be made with only five ingredients—no special equipment required!
All you need to get started is some heavy whipping cream, sweetened condensed milk, vanilla, nutmeg, and of course your favorite eggnog.
Whip everything together, freeze, and in just a few hours you’ll have a smooth and sweet homemade eggnog ice cream that can rival any store-bought version!
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Eggnog - A rich and spiced dairy-based drink typically enjoyed around the holidays. For best textural results, I recommend using non-alcoholic eggnog.
- Heavy Whipping Cream - When whipped to stiff peaks will act as the light and fluffy base of your homemade ice cream.
- Sweetened Condensed Milk - Sweetens your eggnog ice cream while keeping it smooth and creamy.
- Nutmeg - A sprinkle of this warm spice will help to bring out the natural cozy flavors of the eggnog.
- Vanilla Extract - Just a splash helps to add some homemade flavor to this five-minute ice cream.
Ways To Serve Eggnog Ice Cream
I usually serve mine with a dollop of whipped cream and a sprinkling of nutmeg or cinnamon. However, this delicious ice cream also pairs well with brownies, cookies, and cake!
You can even drop a dollop of this ice cream into your favorite warm beverage like hot cocoa or coffee to create a creamy winter “float.”
Or, if you’re feeling a bit fancy, try sandwiching your no-churn ice cream between two gingersnap cookies to create a warm and decadent dessert! You also can’t go wrong scooping your finished ice cream into a waffle cone.
How to Make Eggnog Ice Cream
In a large mixing bowl, whip the heavy cream and vanilla to stiff peaks.
Gently fold in the sweetened condensed milk, eggnog, and nutmeg.
Transfer the ice cream mixture to a metal loaf pan, cover with plastic wrap, and freeze until solid and scoopable.
Is eggnog ice cream good?
Yes! The rich and warm flavors found in eggnog pair perfectly with the sweet and creamy coolness of ice cream. It’s a match made in heaven!
Do I need to be careful when consuming eggnog?
You should be aware that homemade eggnog is typically made with raw eggs and can potentially harbor harmful bacteria. Store-bought eggnog, on the other hand, is pasteurized, meaning that it has been heated to kill any bacteria. I make this eggnog ice cream with store-bought eggnog.
How To Store Eggnog Ice Cream
Any leftover eggnog ice cream can be stored in an airtight container in the freezer for up to 2 months. Depending on how cold your freezer is, you may need to let your leftover ice cream warm up on the counter for 10-15 minutes before scooping and serving.
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- I find that it takes about 6 hours for my no-churn ice cream to completely set in the freezer. However, this number will change depending on the temperature of your freezer and the shape of the container you use. To be make sure it is fully set, I recommend freezing your eggnog ice cream overnight.
- Be sure to whip your cream to stiff peaks before adding any additional ingredients. This will ensure that your finished ice cream is smooth and scoopable.
- If you’re a big fan of warm spices, add some ground cinnamon, cloves, cardamom, ginger, or star anise to this eggnog ice cream.
- If your freezer is on the colder side, you may need to let your ice cream sit on the counter for a minute or two before scooping.
My Family Loves This Homemade Eggnog Ice Cream Because It…
- Is rich, warm, creamy, and decadent.
- Can be enjoyed on its own or paired with other holiday favorites like gingersnaps, hot chocolate, or orange cranberry cake.
- Only takes 5 minutes to prepare!
- Tastes just like your favorite store-bought ice cream for a fraction of the price!
I hope you enjoy this Eggnog Ice Cream recipe. If you make it, please come back and leave a comment. I'd love to hear from you!
Eggnog Ice Cream Recipe
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- 1 cup eggnog
- 2 teaspoons nutmeg
- Use an electric hand mixer to whip the cream and vanilla into stiff peaks. With an electric hand mixer, this should take 3-5 minutes.
- Add the condensed milk, eggnog, and nutmeg to the whipped cream. Gently whisk the mixture until it is smooth and combined.
- Transfer your ice cream mixture to a 9x5 inch metal loaf pan and cover with plastic wrap. Place the pan in the freezer for 6 hours.
- Scoop, serve, and enjoy!