Why this recipe works
I love to make ice cream in my ice cream maker at home. I’ve always wondered if I could pour some eggnog into my ice cream maker to make a simplified 1-ingredient eggnog ice cream. Maybe you’ve wondered if “can you put eggnog in an ice cream maker?”, too. No heavy cream, no whole milk, no egg yolks, no custard base. So I tried it for you eggnog fans!
You can pour eggnog right into your ice cream maker and make ice cream! It works! While it may not be as creamy as a traditional french ice cream that has more fat and eggs, this eggnog ice cream is super simple and so delicious.
It has all the flavors of eggnog in creamy ice cream form. Are you willing to give it a try? Follow my tips and tricks to help you make it yourself at home!
You’ll love this recipe because:
Here’s what you’ll need:
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I show two ice cream makers that I recommend in the equipment links above.
The first one is the Cuisinart ICE30BC ice cream maker. It’s a 2 quart ice cream maker that churns ice cream using a cold ice cream bowl. For this ice cream maker, you’ll need to freeze the bowl in your freezer for at least 24 hours before you start churning. This Cuisinart ice cream maker is very basic, but does the job very well. I’ve had this for 12 years and it still works great. It’s a minimal investment so if you’re just getting started with making homemade ice cream, this is my recommendation.
If you are making ice cream often, I’d suggest investing in a compression ice cream maker like the Breville Smart Scoop Ice Cream Maker. This is the ice cream machine I now use most often because I make a lot of ice cream. You don’t have to freeze the bowl before churning as there is a compressor in the ice cream machine to cool the ice cream as it churns. This compressor ice cream maker has a much larger investment, so I don’t typically recommend it unless you are like me and make a lot of ice cream. It’s very nice to not have to take up freezer space with the ice cream bowl.
- eggnog – All you need is a carton of eggnog. It can be store-bought or homemade eggnog.
Don’t use the alcoholic eggnog that you find that is shelf-stable. You need the non-alcoholic eggnog that you find in the refrigerated section of your grocery store near the milk. It will typically contain heavy whipping cream, milk, eggs, and spices.
Did you know you can make 1-ingredient eggnog at home? All you need is an ice cream maker and some leftover eggnog! The steps below with matching photos are meant to help you see the recipe at various stages so that you can make this creamy homemade eggnog ice cream recipe perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
With this 1-ingredient eggnog ice cream recipe, you will definitely need an ice cream maker. Non-churn ice cream recipes usually require the use of sweetened condensed milk to make them light and creamy. You’ll want to find a recipe using that instead of this recipe.
As long as your eggnog is gluten-free, this easy eggnog ice cream recipe is gluten-free!
Yes, you can add 2 tablespoons of rum, whiskey, or other alcohol. This will give the ice cream a slight boozy flavor and will also prevent it from freezing over too hard. I didn’t use it in this recipe because I wanted it to be a true 1-ingredient ice cream recipe.
No, you don’t. Feel free to start enjoying your ice cream as a soft-serve straight from the ice cream maker. It’s delicious!
Storage: For best results, store eggnog ice cream in a freezer-safe container with a piece of plastic wrap or parchment paper pressed to the top to prevent freezer-burn. For best flavor and texture, consume within 2 weeks.
1-Ingredient Eggnog Ice Cream
- 3 cups eggnog, homemade or store-bought
- If your ice cream machine requires it, chill the ice cream bowl for at least 24 hours or until frozen solid.
- Pour 3 cups of cold eggnog into the bowl of your ice cream maker.
- Churn according to the ice cream machine’s instructions, until the ice cream is the consistency of soft-serve ice cream. My ice cream maker takes about 40 minutes to churn.
- Once churned, spoon the eggnog ice cream into a freezer-safe container, such as a loaf pan. Press some plastic wrap or parchment paper to the surface of the ice cream.
- Freeze for 3-4 hours, until firm.
- Let sit at room temperature for 15 minutes before scooping and serving.
- This is a 1-ingredient eggnog ice cream recipe. Since the only ingredient is eggnog, this ice cream freezes a little harder than a traditional ice cream that has a custard base and more fat in it. You will need to let the ice cream sit out for about 15 minutes so it can soften a little and make it easier to scoop.
- If you prefer, you can eat the ice cream as a soft-serve consistency right out of the ice cream maker. It’s so delicious!