Eggnog is the star of the show in this super easy No Churn Eggnog Ice Cream.  Made of 4 simple ingredients, it’s prepped and ready for the freezer in just 5 minutes.  Freeze it and enjoy the most creamy delicious ice cream with holiday flavor.  

A few of my friends love eggnog just as much as I do.  We can’t wait until our local UDF gets in their seasonal eggnog in November.  We are also eggnog hoarders.  That’s right.  When my friends Lisa and Aaron told me they freeze several 1/2 gallon containers of this liquid gold for later in the year I laughed.  So do I!!!  With that being said, we actually broke into our stash in the heat of July.  Yep, we did!!  This led to a discussion of what this delicious liquid gold would taste like in the form of ice cream.  The rest was history!

INGREDIENTS

There are 4 simple ingredients in this No-Churn Eggnog Ice Cream…

  • 2 cups heavy whipping cream, chilled
  • 2 cups UDF eggnog, chilled
  • 1 can sweetened condensed milk, chilled
  • 1 teaspoon pure vanilla extract

TIP: 

Use good quality eggnog for this recipe.  I prefer UDF’s eggnog.  It’s remarkably delicious.  If you have to use eggnog with less flavor, you can add 1/8 teaspoon of nutmeg and 1/2 teaspoon of pure vanilla extract for more flavor.

MERRY CHRISTMAS!!

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No Churn Eggnog Ice Cream

  • Author: Cindy Gibbs
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Description

Eggnog is the star of the show in this super easy No Churn Eggnog Ice Cream.  Made of 4 simple ingredients, it’s prepped and ready for the freezer in just 5 minutes.  Freeze it and enjoy the most creamy delicious ice cream with holiday flavor.  

Ingredients

Units Scale
  • 2 cups heavy whipping cream, chilled
  • 2 cups UDF eggnog, chilled
  • 1 can sweetened condensed milk, chilled
  • 1 teaspoon pure vanilla extract

Instructions

  1. Add the heavy whipping cream to the bowl of a stand mixer, or use a hand mixer.  If using a stand mixer, I place a kitchen towel over the top to prevent splattering.  Beat the whipped cream until very thick, about 1 minute.
  2. Add the eggnog, condensed milk, and vanilla and gently fold them into the whipped cream, using a spatula, or you can turn the mixer to low to fold in, but don’t overmix.  You’re simply folding in the ingredients, not mixing them.
  3. Pour the mixture into a freezer-safe container and cover.  Freeze for at least 4 hours before serving.  I freeze it overnight.

Notes

  • Use good quality eggnog for this recipe.  I prefer UDF’s eggnog.  It’s remarkably delicious.  If you have to use eggnog with less flavor, you can add 1/8 teaspoon of nutmeg and 1/2 teaspoon of pure vanilla extract for more flavor.