Eggnog Ice Cream

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.

Prep Time15

Freezing16

Total Time16 15

Course: Dessert

Cuisine: American

Keyword: dessert, eggnog, ice cream, no churn ice cream

Servings: 1/2 cup servings

Calories: 349kcal

Author: Tricia

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.

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