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Easy peasy no-churn Eggnog Ice Cream comes together in minutes and all you need is 7 ingredients and an electric mixer! Heavy cream is whipped to stiff peaks then gently folded into the remaining ingredients. The mixture is poured into a chilled pan and frozen until set.
From there you can garnish your homemade ice cream with fresh grated nutmeg, crumbled gingersnap cookies or crushed ice cream cones. If you have gingersnaps on hand sandwich two together and enjoy a fantastic eggnog ice cream sandwich.
No-Churn Eggnog Ice Cream
Electric ice cream makers (affiliate link) work by continually churning the mixture incorporating air as it freezes. This process also helps prevents ice crystals from forming.
To make ice cream without an electric ice cream maker all you need to do is whip heavy cream until stiff peaks form. This replaces the churning method and creates a light and airy base. The key is to fold in the remaining ingredients gently so you don’t deflate the fluffy whipped cream.
Ingredients overview:
- cold heavy whipping cream
- sweetened condensed milk
- prepared eggnog, homemade or store-bought
- vanilla extract
- light corn syrup to help soften the ice cream
- table salt
- fresh grated nutmeg plus extra for garnish
How to make Eggnog Ice Cream
- First place a large 9×5-inch loaf pan or ice cream storage container in the freezer to chill.
- Next beat the whipped cream using an electric or stand mixer until stiff peaks form. Set aside.
- In a separate bowl combine the remaining ingredients: sweetened condensed milk, eggnog, vanilla, corn syrup, salt and nutmeg. Mix until blended. Gently fold in half the whipped cream taking care not to deflate the mixture. Finally, gently fold in all remaining whipped cream until incorporated.
- Pour the eggnog mixture into the chilled pan and freeze until set, about 2 hours. Wrap the pan in plastic wrap and continue freezing until firm, about 4 hours more. Serve and enjoy!
Garnishes and Add-Ins
We like to add more fresh grated nutmeg when serving Eggnog Ice Cream. It’s also great served with crushed cookies or ice cream cones. I especially like waffles cones for this.
You can also fold in crushed shortbread cookies before freezing or layer cookies with the ice cream in the loaf pan.
For the grownups try adding a tablespoon of bourbon to the eggnog mixture before folding in the whipped cream. Adding too much bourbon will prevent the ice cream from freezing well. If you desire a more spirited ice cream, simply drizzle a little extra bourbon over each individual serving.
Can you freeze eggnog to make ice cream?
If you freeze only the eggnog without the other ingredients you’ll end up with a frozen block of eggnog instead of creamy ice cream.
Don’t skip adding the light corn syrup as it helps keep the ice cream soft and scoopable. Depending on how sweet your prepared eggnog is, you can add 2 tablespoons corn syrup or up to 1/4 cup. Taste as you go and add more if desired.
Eggnog Ice Cream
Prep Time: 15 minutes mins
Total Time: 16 hours hrs 15 minutes mins
Yield: 10 1/2 cup servings
Course: Dessert
Author: Tricia
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5 from 2 votes
If you love eggnog you'll love this easy peasy no-churn Eggnog Ice Cream. It comes together in minutes and all you need is 7 ingredients and an electric mixer.
Ingredients
- 2 cups cold heavy whipping cream (16oz)
- 14 oz can sweetened condensed milk
- 2 cups prepared eggnog (16oz)
- 2 teaspoons vanilla extract
- 2 tablespoons light corn syrup or up to ¼ cup *
- ¼ teaspoon table salt
- ¼ teaspoon nutmeg
Instructions
Place a 9 by 5-inch loaf pan or ice cream storage container in the freezer to chill.
Pour the cream into a bowl and beat with an electric mixer or stand mixer fitted with the whisk attachment until stiff peaks form. Set aside.
In a separate bowl whisk the remaining ingredients: sweetened condensed milk, eggnog, vanilla, corn syrup, salt and nutmeg until blended. Gently fold in half the whipped cream taking care not to deflate the mixture. Fold in the remaining whipped cream just until blended.
Pour the eggnog ice cream base into the chilled loaf pan. Freeze until set, about 2 hours. Wrap the pan in plastic wrap and continue freezing until firm, about 4 hours more. Serve and enjoy.
Recipe Notes
* Light corn syrup – start by adding 2 tablespoons and taste before adding more. Different brands of prepared eggnog will vary in sweetness. For the best scooping consistency use the full 1/4 cup.
- Garnish bowls of ice cream with crumbled cookies or crushed ice cream cones and fresh grated nutmeg.
- Store ice cream in the freezer well sealed for up to a week.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 349kcal | Carbohydrates: 31g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 152mg | Potassium: 278mg | Fiber: 0.01g | Sugar: 31g | Vitamin A: 910IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 0.2mg
If you love eggnog you’re going to love this simple frozen treat. It doesn’t matter how cold it is outside, ice cream is always a great idea and no-churn ice cream is practically fail-proof! Anybody can make this ice cream and no baking skills are required.
This is a great dessert to have on hand during the holidays. Make it now while you can still find prepared eggnog in the grocery store.
More great eggnog recipes
Eggnog French Toast
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(Mammaw's) Eggnog Cake
A holiday cake loaded with fruit and nuts, and plenty of bourbon!
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Creamy Boozy Eggnog Pie
With an abundance of festive attitude, our Boozy Eggnog Pie is a creamy and delicious grownup treat you won’t soon forget!
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