Eggnog Ice Cream (5-Minute Method) is creamy, incredibly simple, and far better than the store-bought versions.

The last few weeks have been nonstop at the Foodie with Family household. With a child in a production of The Nutcracker, rehearsals dominated our schedule. If you’ve parented a production like that, you know exactly what I mean—so many rehearsals and so little time!

Between running back and forth, the family still needed dinner, and by the time I returned home each night I was craving something sweet. Seeing Sugar Plum Fairies, Candy Canes, and other treats on stage put me in the mood for dessert—stat.

Enter Eggnog Ice Cream. This recipe uses the Philadelphia, or “5-minute,” method—meaning there’s no cooked custard and no eggs. In short: it’s the fast, fuss-free route to homemade ice cream. When dessert cravings hit, speed matters.

It’s so quick that I can walk in from rehearsal, whisk the ingredients together, pour the mixture into the ice cream maker, and be sitting on the couch with a generous bowl of soft-serve eggnog ice cream while watching Top Chef.

Side note: watching Top Chef without a tasty snack nearby is impossible for me. I’ll let episodes pile up on the DVR until I have something delicious to munch. Call it sympathetic eating.

If we don’t polish off the entire 1.5 quarts, my husband and I pack the remaining ice cream into a parchment-lined bread pan so none of it sticks. I press plastic wrap directly onto the surface to prevent freezer burn, then stash it in the freezer for later scooping into cones.

Here’s a little tip: if you have a hidden stash in the back of the freezer and also have a mug of hot coffee, hot chocolate, or strong chai, try floating a scoop of eggnog ice cream on top. It’s an indulgent treat you won’t regret.

Another favorite: a scoop of eggnog ice cream over a warm slice of banana bread is pure comfort—highly recommended.

Cook’s Notes

• Keep it simple: whisk the ingredients together until the sugar dissolves. No mixer or heavy whipping required.
• For easier pouring into the ice cream maker, use a bowl or pitcher with a spout or a flexible edge. If your pouring skills are excellent without one, carry on.
• Any ice cream maker with at least a 1.5-quart capacity works well. If you make ice cream often, investing in a reliable machine makes the process much more convenient.
• Use whatever eggnog you prefer. Richer eggnog yields silkier, creamier ice cream; lower-fat eggnog will produce a lighter, more ice-milk-like result.
• Nutmeg matters. Freshly grated nutmeg makes a noticeable difference to the flavor—use it if you can. A simple rasp grater or the fine side of a box grater works great.

Eggnog Ice Cream (5-Minute Method)

Rebecca Lindamood

Ingredients

  

• 2 cups Eggnog
• 1 cup half and half
• 1/2 cup sugar
• 1 teaspoon pure vanilla
• 1/2 teaspoon freshly grated nutmeg

Instructions

 

• Combine all ingredients in a bowl or pitcher and whisk until the sugar dissolves. Freeze in your ice cream maker according to the manufacturer’s instructions. Enjoy immediately as soft serve or transfer to a container with a lid. Press plastic wrap directly onto the surface to prevent freezer burn and freeze at least 4 hours to firm up.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use with your preferred nutrition calculator.

Did you make this recipe?

Tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so I can see your creations!

Do you love this Eggnog Ice Cream? You might enjoy these:

• Eggnog Chai Latte
• Cranberry Eggnog Bread Pudding
• Classic Homemade Eggnog
• Eggnog Cookies
• Eggnog Quick Bread

This post originally published December 11, 2014. Revised and updated December 16, 2017.