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Scoops of Eggnog Ice Cream in dessert bowl.
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Eggnog Ice Cream Recipe 

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.
Prep Time15 minutes
Freeze Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 476kcal
Author: Judy Wilson

Ingredients

  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup sweetened condensed milk
  • 1 cup eggnog
  • 2 teaspoons nutmeg

Instructions

  • 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!

Notes

Depending on how cold your freezer is, you may need to let the ice cream sit for 6 hours, or it might be ready in 4. When I have the time, I like to let this ice cream sit overnight to ensure it is fully set.

Nutrition

Calories: 476kcal | Carbohydrates: 34g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 132mg | Sodium: 109mg | Potassium: 338mg | Fiber: 0.1g | Sugar: 34g | Vitamin A: 1390IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 0.3mg