This no-churn version of soft-serve ice cream is infused with eggnog, cream, and a touch of rum. It’s a decadent addition to any holiday celebration.
Wanted: A new holiday eggnog partner in crime. What does this job involve exactly? Always having at least half a gallon of eggnog in your refrigerator at all times from the month of November through the month of January for when I run out and don’t feel like making a special trip to the market. Preferably stocking light eggnog, because let’s just face it, we mine as well save calories wherever we can, right? After all, we’re gonna be drinking a lot of eggnog. Also, you must always, always, always buy good rum. No cheap, yucky, nasty, bland versions are allowed. Dark rum and spiced rum will be highly regarded and appreciated.
What do you get in return? Fun times hanging out with me, while we wrap gifts, bake cookies, watch more Hallmark Chrismas movies than you ever thought possible, and the occasional nip from Brenna as she shows you yet again that this is her house and visitors are not welcome by her, even if it is the holiday season. You’ll also get a bowl of this No-Churn Eggnog Soft-Serve Ice Cream that I’m sharing for this month’s Eggnog-themed Fantastical Food fight. So what do you think? Are you up for the job? Are you ready to get your eggnog on?
Ingredients:
- 2 Cups Eggnog
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Granulated Sugar
- 1/4 Cup Spiced Rum
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
Directions:
- Place all of the ingredients in a blender and blend for 3 minutes.
- Pour the mixture into a metal loaf pan, glass dish, or plastic ice cream tub. Cover tightly and then freeze for at least 24 hours.
Suggestions:
- The rum in this ice cream will prevent it from getting too frozen. If you prefer, you may leave out the rum or substitute rum extract or flavoring in its place.
- If available, use freshly ground whole nutmeg in this recipe. It doesn’t hurt to grate a little bit on top when serving it as well. Freshly ground nutmeg makes a huge difference in a recipe, so I suggest you give it a try.
- Use high-quality rum when making this recipe. You should never cook or bake with rum that you wouldn’t want to drink.
Improvements:
- Serve this ice cream alongside holiday cookies or cakes. I suggest these Pumpkin Gingerbread Cookies, these Crystallized Gingerbread Chocolate Chip Cookies, or this Gingerbread Bundt Cake.
- Drizzle the ice cream with a little bit of hot fudge sauce when serving. Be prepared to eat fast; the ice cream will melt quickly.
- If you don’t like nutmeg or cinnamon, you can always leave it out of the recipe, however, it tastes much better with it.
- CLICK HERE to see all of our amazing ice cream recipes.
Ingredients:
- 2 Cups Eggnog
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Granulated Sugar
- 1/4 Cup Spiced Rum
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
Directions:
- Place all of the ingredients in a blender and blend for 3 minutes.
- Pour the mixture into a metal loaf pan, glass dish, or plastic ice cream tub. Cover tightly and then freeze for at least 24 hours.
PIN THIS RECIPE
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TASTE OF HOME FEATURED RECIPE
This “No-Churn Eggnog Soft-Serve Ice Cream” recipe has been featured in Taste of Home. This recipe was featured in the 2022 Taste of Home “Christmas” Cookbook.
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