If you love classic holiday flavors, this Christmas Eggnog Ice Cream is for you. Even if eggnog isn’t your favorite on its own, the rich, creamy texture and warm spices—nutmeg and vanilla—make this ice cream irresistible. It’s a festive, comforting dessert that captures the spirit of the season.
As the holidays arrive, eggnog reappears on grocery shelves. If you’ve ever passed on a cup, you’re not alone — I don’t always reach for a drink, but I love using eggnog in recipes (try eggnog waffles for another festive twist). This eggnog ice cream uses store-bought eggnog for convenience and requires no cooking or tempering of egg yolks. It does need an ice cream maker, but the process is straightforward and fast: mix, chill, churn.
Ingredient notes
Here’s what you’ll need to make this eggnog ice cream and a few tips on choosing ingredients.
- Eggnog: Check labels. Some prepared eggnogs contain added sugar and alcohol. For the cleanest flavor, choose a fresh or minimally processed eggnog without alcohol or excessive additives. Store-bought eggnog works perfectly for this recipe.
- Sweetened condensed milk: Adds sweetness and contributes to the creamy, scoopable texture.
- Heavy cream: Gives the ice cream its rich mouthfeel when combined with the condensed milk.
- Nutmeg: I prefer a generous amount—freshly grated nutmeg delivers the best, most authentic eggnog flavor, but ground nutmeg is fine in a pinch.
- Dark rum: Optional. A splash adds depth and helps the ice cream stay slightly softer after freezing. Omit if avoiding alcohol.
- Vanilla extract: A small amount enhances and rounds out the flavors.
- Gingersnaps: Optional garnish. Crush or serve whole for a delightful contrast in texture.
Special equipment
An ice cream maker is required for this recipe. A 2-quart Cuisinart-style machine or a frozen-bowl attachment for a stand mixer both work well.
Instructions for Christmas eggnog ice cream
This recipe is very simple: combine, chill, churn. Follow your ice cream maker’s directions for best results.
Step 1: In a bowl, whisk together all ingredients until fully combined. Cover and refrigerate for 2 hours to chill thoroughly.
Step 2: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. My machine takes about 50–60 minutes to reach a soft-serve consistency.
Step 3: When churning is complete, serve immediately for soft-serve or transfer to a freezer-safe container and freeze until firm for scoopable ice cream. Top with crushed gingersnaps if desired.
Expert tips
- Check the eggnog label — sugar and alcohol content vary by brand and will affect sweetness and texture.
- Follow your machine — different ice cream makers require different run times. If using a frozen bowl attachment, make sure the bowl is fully frozen before churning.
Serving suggestions
Serve simply or dress it up with seasonal touches.
- Gingersnaps — crushed or whole for crunch.
- Scoop over slices of holiday loafs or spiced cakes for an indulgent dessert.
- Add a cinnamon stick, a light dusting of ground cinnamon, or freshly grated nutmeg.
- Top with candied or crystallized ginger for a bright, spicy bite.
- Garnish with fresh cranberries or pomegranate seeds for color and a tart contrast.
- Drizzle a little maple syrup for extra warmth and sweetness.
- Finish with whipped cream for an extra-special presentation.
Storage
Store eggnog ice cream in an airtight container in the freezer for up to three months. For frequent homemade ice cream makers, an airtight ice cream tub is a handy, attractive option for serving and storage.
FAQ
Eggnog is typically sold seasonally in most supermarkets from late October through December and is usually located in the dairy section.
Eggnog is rich and creamy, similar to a melted custard, with warm spice notes like nutmeg and cinnamon and sometimes vanilla.
Looking for other holiday ideas?
Here are a few festive recipes to try alongside your ice cream.
Pecan Pie Baked Oatmeal-
Creamy Autumn Squash Soup
-
Easy Italian Pignoli Cookies
-
Double Chai Spiced Pancakes
Made this recipe? Please leave a rating and comment below. If you shared a photo, tag @brunchandbatter on Instagram so your creation can be seen!
📖Recipe
Christmas Eggnog Ice Cream
If you love the yuletide drink, you’ll adore this ice cream. It’s creamy, warmly spiced with nutmeg and vanilla, and perfect for holiday gatherings.
Equipment
- Ice cream maker
Ingredients
- 2 cups eggnog (store-bought or fresh; choose low-additive or no-alcohol if preferred)
- 1 (10 oz) can sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons dark rum (optional)
- 1/2 teaspoon vanilla extract
- 8–10 gingersnaps, crushed or whole, for serving (optional)
Instructions
- Whisk all ingredients together in a bowl until smooth. Cover and refrigerate for 2 hours to chill thoroughly.
- Pour the chilled mixture into your ice cream maker and churn following the manufacturer’s instructions (my machine takes about 50 minutes). Serve immediately for soft serve or transfer to a freezer-safe container and freeze until firm for scoopable ice cream.
- Top with crushed or whole gingersnaps if desired.
Notes
Makes about 1.5 quarts. If serving immediately, freeze leftover ice cream right away to maintain texture.
Nutrition*
Serving: 1/2 cup | Calories: 174 kcal | Carbohydrates: 19 g | Protein: 3.7 g | Fat: 9 g | Saturated Fat: 5.5 g | Cholesterol: 47 mg | Sodium: 57 mg | Potassium: 166 mg | Sugar: 16.5 g | Calcium: 129 mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and measurements.
Made this recipe? Leave a comment and a star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!