Boozy Eggnog Ice Cream

Save this recipe on:

There are two kinds of holiday people: the ones who look forward to eggnog all year long, and the ones who think they don’t like it—until they taste it frozen into this ultra-creamy Boozy Eggnog Ice Cream. It’s rich, silky, and just tipsy enough to feel like a grown‑up treat while still tasting like pure Christmas nostalgia in a bowl.

This is the kind of dessert you make when you want something special but low‑stress. The custard base can be made ahead, the ice cream churns up beautifully, and a splash of rum or bourbon keeps the texture scoopable straight from the freezer. Serve it in little bowls, pile it onto warm pie, or tuck it into cones by the tree lights.

---

Why You’ll Love This Boozy Eggnog Ice Cream

Boozy Eggnog Ice Cream is everything cozy and festive about a holiday drink, turned into a scoopable dessert. The eggnog gives it that classic nutmeg‑laced flavor, the cream adds luxurious body, and the alcohol stays soft and lush in the freezer.

It’s also incredibly convenient. You can make the custard base a day or two in advance, chill it, then churn whenever you’re ready. Because of the alcohol, it won’t freeze rock solid, which means no more wrestling with a rock‑hard tub right when guests are ready to eat.

If you already have eggnog in the fridge, you’re halfway there—no need to measure out a dozen spices or fuss with lots of components. A handful of simple ingredients, plus an ice cream maker, and you’re in business.

---

What Kind of Eggnog and Liquor Work Best for Boozy Eggnog Ice Cream?

For the creamiest texture and best flavor, use a rich, full‑fat dairy eggnog. Store‑bought works perfectly here, but if you’re the type who makes homemade eggnog, this is a dreamy way to use any extra.

When it comes to the booze, dark rum and bourbon are my two favorites. Dark rum leans sweet and caramelly, while bourbon adds a deeper, slightly smoky warmth. You can even split the difference and use a mix of the two. Just remember that alcohol affects how firmly ice cream freezes, so stick close to the amount in the recipe for the right balance of flavor and texture.

If you’d like to make a kid‑friendly version, you can simply skip the liquor and add an extra splash of vanilla for flavor. The texture will be a bit firmer once frozen, but still wonderfully creamy.

---

Ingredients for Boozy Eggnog Ice Cream

This ice cream uses a classic custard base—egg yolks, sugar, and cream—with eggnog as the star. Each ingredient has a job to do, and together they create a rich, scoopable holiday dessert.

• Heavy cream – Adds richness and fat so the ice cream feels luxurious on the spoon and doesn’t turn icy.
• Eggnog – Brings that classic holiday flavor and extra creaminess, along with gentle sweetness and spice.
• Egg yolks – Thicken the custard base, giving the ice cream a silky, almost French‑style texture.
• Granulated sugar – Sweetens the custard and helps keep the texture soft.
• Dark rum or bourbon – Adds a festive boozy kick and keeps the ice cream from freezing too hard.
• Vanilla extract – Rounds out the eggnog flavor and adds warm bakery notes.
• Ground nutmeg – Reinforces the eggnog vibe with cozy spice in every bite.
• Ground cinnamon – Adds a gentle warmth that plays beautifully with the nutmeg and rum.
• Fine sea salt – Just a pinch to balance the sweetness and make all the flavors pop.

---

How To Make Boozy Eggnog Ice Cream

Making Boozy Eggnog Ice Cream is mostly about patience: a gentle cook, a thorough chill, and then letting the ice cream maker do its magic. Once you’ve tried it, you’ll want to turn every favorite drink into ice cream.

Step 1: Chill Your Gear

Place the bowl of your ice cream maker in the freezer if it needs to be pre‑frozen. Make sure your heavy cream and eggnog are well chilled in the fridge—cold ingredients help the custard cool faster later.

Step 2: Warm the Eggnog Base

In a medium saucepan, combine the eggnog and heavy cream. Set the pan over medium heat and warm the mixture until it’s steaming and just starting to bubble around the edges. Don’t let it come to a full boil; you want it hot but gentle.

Step 3: Whisk the Yolks and Sugar

While the eggnog mixture warms, whisk the egg yolks, sugar, and salt together in a mixing bowl until the mixture looks thickened and a bit paler. This step dissolves the sugar and helps the yolks blend smoothly into the hot liquid.

Step 4: Temper the Yolks

Slowly ladle a cup of the hot eggnog mixture into the bowl of yolks while whisking constantly. This raises the temperature of the yolks gradually so they don’t scramble. Once combined, whisk this warmed yolk mixture back into the saucepan.

Step 5: Cook the Custard

Return the pan to medium‑low heat and cook, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon. You should be able to run a finger through the custard on the spoon and see a clean line.

Step 6: Flavor and Chill

Remove the pan from the heat. Stir in the rum or bourbon, vanilla, nutmeg, and cinnamon. Pour the custard through a fine‑mesh sieve into a clean bowl to catch any cooked egg bits. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then chill in the fridge until very cold, at least 4 hours or overnight.

Step 7: Churn and Freeze

When the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick, soft‑serve consistency. Transfer the ice cream to a freezer‑safe container, sprinkle the top with a little extra nutmeg if you like, and freeze until firm enough to scoop, about 3–4 hours.

---

How to Serve and Store Boozy Eggnog Ice Cream

This Boozy Eggnog Ice Cream is lovely in small scoops since it’s quite rich. It’s perfect for holiday dinners, open‑house parties, or a quiet night with the tree lights on. The recipe makes about 8 generous servings, depending on how large you scoop.

To serve, let the container sit at room temperature for 5–10 minutes if it’s very firm, then scoop into bowls, dessert coupes, or cones. A dusting of freshly grated nutmeg or a drizzle of warm caramel sauce is a simple way to dress it up for guests.

Leftover ice cream keeps well for up to 1–2 weeks in an airtight container in the coldest part of your freezer. Because of the alcohol, it tends to stay scoopable rather than rock‑hard, but make sure the container is tightly sealed so it doesn’t pick up any freezer smells.

---

What to Serve With Boozy Eggnog Ice Cream?

Boozy Eggnog Ice Cream loves company. Pair it with cozy baked goods or crunchy textures so every bite feels special.

Warm Apple or Pecan Pie

Spoon a scoop alongside a slice of warm apple or pecan pie. The cold, boozy cream against gooey pie filling is pure holiday magic.

Gingerbread or Molasses Cookies

Crisp gingerbread men or chewy molasses cookies bring extra spice and snap that contrast beautifully with the smooth ice cream.

Cinnamon Sugar Donuts

Serve a scoop of ice cream melting over a warm cinnamon sugar donut for a festive dessert that tastes like a trip to a holiday market.

Chocolate Brownies

Fudgy brownies topped with Boozy Eggnog Ice Cream and a drizzle of hot fudge are a decadent, crowd‑pleasing option.

Shortbread or Butter Cookies

Delicate buttery cookies are the perfect little something on the side, adding crunch without overpowering the eggnog flavor.

Caramel Sauce and Toasted Nuts

Turn a simple scoop into a sundae with warm caramel sauce and a sprinkle of toasted pecans or walnuts for texture.

---

Want More Holiday Dessert Ideas?

If this Boozy Eggnog Ice Cream has you in the mood for more festive sweets, try a few of these cozy favorites next:

• Magic Lemon Cobbler for a bright, self‑saucing dessert that tastes like sunshine in winter.
• Amish Peanut Butter Cream Pie when you’re craving something ultra‑creamy, nutty, and nostalgic.
• Hot Fudge Sundae Brownie Cheesecake for the ultimate chocolate‑on‑chocolate showstopper.
• Whipped Shortbread Cookies to serve on the side or crumble over the top for buttery crunch.

---

Save This Pin For Later

📌 Save this Boozy Eggnog Ice Cream to your holiday dessert board so you can find it again when the craving hits—or when guests invite themselves over at the last minute.

If you make it, I’d love to hear how it turns out for you. Did you go with rum or bourbon? Did you sprinkle extra nutmeg on top or swirl in some caramel? Tell me all the details so we can swap ideas and help each other make holiday desserts even better.

And if you’re always on the hunt for new treats, follow along on Nora Nosh Recipes on Pinterest where I share daily dessert inspiration, comfort‑food favorites, and beautifully curated health‑boosting drinks to keep you feeling great between all the sweet bites.

---

Print

Save this recipe on: