Eggnog Ice Cream

“I love celebrating the holidays. Sometimes I’ll even put some eggnog in my rum”


Okay so let’s just be completely honest with one another. Eggnog has, & will always be, the greatest thing that man has ever created over the course of our stint here on planet Earth. It is quite literally what I would imagine consuming dreams & rainbows would be like. Now I can only assume that all of you wholeheartedly accept this statement to be one hundred percent fact, so I therefore took it upon myself to dare to try & make Eggnog even more incredible than it already is. Guys… mission accomplished. This past weekend, Andrei & I made quite possibly the EASIEST Eggnog ice cream EVER. Like even easier than the infamous banana “nice-cream” that has overwhelmingly plagued our Insta feeds for the past two years. Yes… that easy! AND, I mean how perfect for Christmas Dessert right?

Eggnog Ice Cream – Two Ways

Okay so I am sharing TWO variations of this Eggnog Ice Cream with all of you today. One is the legit version that requires a little bit more of your time & effort, while the other is totally a “cheater” version that practically requires zero work at all. If you have the time & patience then you should absolutely make the legit variation because it IS better plain & simple  –  however since the holidays can be filled with stress, madness & chaos… caving & going with the cheat version is one hundred percent allowed! We made the simpler recipe on Saturday & it STILL tasted really good!

Well… I don’t want to keep you sitting on the edges of your seats any longer than necessary. Read below for the recipes!

1. Legit Version 

Ingredients – we used THIS recipe for eggnog & made a couple of minor adjustments!

  • 6 egg yolks – use organic eggs
  • cup granulated sugar
  • cups whole milk
  • 1.5 cup heavy cream
  • 2 whole cloves
  • 1/2 tsp Vanilla Extract
  • Cinnamon & nutmeg – grated for garnish


  1. Mix egg yolks with sugar in a mixer until fully blended
  2. Meanwhile, in a saucepan, add in the milk, cloves & cream bring to 170 F (stir occasionally)
  3. Temper egg & sugar mixture with milk, & add to the sauce pan
  4. Bring mixture to 180 F (stir continuously for 10 mins).
  5. Cool this mixture in the fridge overnight.
  6. Add mixture to ice cream maker;
  7. Allow the ice cream maker to work its magic!!! You want to keep the mixture in the ice cream maker until it reaches a nice, rich & creamy texture!
  8. Serve in individual cups
  9. Garnish with ground nutmeg & cinnamon

Now… if you do NOT have an ice cream maker, well then you’re essentially just SOL. LOL – kidding. I’ve actually never tried making ice cream without an actual ice cream maker, however I am told that it IS possible! I thought that instead of pretending to know what I’m doing in this department, I would link to a site that shares a few different ice cream making methods sans machine!! Click HERE to view them!

2. Cheater Version


  • Your favourite store bought Natural Eggnog… that’s it. Why? Well, I am told by my ice cream & gelato aficionado fiance that Eggnog is already a custard – so there is no need to actually go through the whole kit & kaboodle of creating a custard prior to pouring it all into the ice cream machine! My suggestion would be to use Harmony Organic Eggnog because it is seriously BOMB! If you’re looking for a vegan option, the So Delicious Eggnog is actually FANTASTIC & tastes JUST like the real deal!
  • OH, sorry I totally lied to you, there is one more ingredient but it is optional. Cinnamon for garnish if you want!


  1. Pour your eggnog into the ice cream maker & let it work its magic for about 20-ish minutes
  2. After twenty minutes, pour the mixture into a glass container and put it into the freezer overnight
  3. SERVE!

Will you be making this over the holidays?!



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