Turn extra eggnog into creamy homemade ice cream with this easy 5 ingredient eggnog ice cream recipe. It is the perfect way to enjoy the flavors of the season.
This no cook ice cream recipe just takes a few minutes to put together. It turns store bought egg nog and a few simple ingredients into a creamy frozen treat.
Did you buy too much eggnog for Christmas? Don’t worry, you can turn the leftover eggnog into delicious ice cream and enjoy it even longer!
There are a few members of our family who love to have a taste of eggnog at Christmas. My husband, dad, sister and mother-in-law are among them.
In order to make sure we had plenty for everyone at Christmas breakfast, I bought two cartons. Of course when you buy plenty, everyone just wants a taste.
Why is it always like that? All of that to say we found ourselves with quite a bit of extra eggnog.
Rather than let it go to waste, we turned it into a fabulous ice cream. It was great on its own and also great served over some cranberry apple crisp. Yum!
Tips and Tricks
This recipe is so simple, it really doesn’t take a lot of recipe notes, but just in case here are a few:
All you need to do is stir the ingredients together until the sugar is involved. Thirty seconds with a balloon whisk should be plenty to bring it together.
Using a batter bowl or a bowl with a pour spout makes it easier to transfer into the ice cream maker without making a mess.
The richer and more flavorful the eggnog you start with, the richer and more flavorful the ice cream.
Adding a little fresh nutmeg adds a flavor boost. If you like a little extra rum flavor, try a teaspoon or two of rum extract.
Ice Cream Makers
My mom loves her kitchenaid ice cream maker attachments. She has two and keeps them both in rotation.
She highly recommends getting one if you have the right kitchenaid stand mixer.
I have a Cuisinart ice cream maker that I really like as well. You freeze the bowl ahead of time so you don’t have to mess with ice and salt.
I’ll be honest that the motor is a bit louder than I expected. However it makes great textured ice creams and sorbets and doesn’t take up a ton of room in storage.
Ice Cream Storage Options
My mom loves the Tovolo Glide-A-Scoop containers that fit in the freezer well, stack easily and store nicely. She already has a couple and is getting ready to order more.
I got fun quart sized containers that are reusable and dishwasher safe that I like as well. No matter how it’s stored, ice cream tends to disappear quickly around here!
Does eggnog ice cream have alcohol in it?
As written, this ice cream recipe does not have alcohol in it. You could get away with adding a splash or two. However, alcohol lowers the freezing point so more than an ounce or two will change the texture of the finished product.
What else can I do with leftover eggnog?
Besides making ice cream, extra eggnog can be used as a coffee creamer. Or use it to make rice pudding, french toast, or oatmeal.
More Great Ice Cream Recipes
For big vanilla flavor in a super easy recipe, try making homemade vanilla ice cream without eggs. Much like this recipe, it’s basically mix, pour, freeze and it’s so good!
Or try making no cook chocolate ice cream for a chocolaty treat. It is smooth, creamy and chocolaty.
If you are in the mood for something fruity, try making peach ice cream instead. It’s only 4 ingredients and it’s really good.
Did you make this recipe? Please leave a review in the recipe card below!
Eggnog Ice Cream
Turn extra eggnog into creamy homemade ice cream with this easy 5 ingredient eggnog ice cream recipe. It is the perfect way to enjoy the flavors of the season.
Ingredients
- 3 cups prepared eggnog
- 1 cup half and half
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated nutmeg
Instructions
- In a large bowl, whisk together the half and half and sugar until the sugar is dissolved.
- Add the eggnog, vanilla and nutmeg. Stir until combined.
- Pour into ice cream maker and churn according to the manufacturer's directions.
- Scoop ice cream into freezer container and freezer for at least 2 more hours or until the ice cream is scoopable.
Notes
You can use all cream, all milk or half milk and half cream instead of the half and half.
Add a splash of rum extract for a little more flavor kick.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 35mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.
