This post has been sponsored by Dragon Glassware. All opinions expressed are my own.
If you’re anything like me, the holiday season left you with quite a bit more leftover eggnog than you could possibly drink – or care to drink. If that sounds like you, then today’s no churn eggnog ice cream is the recipe you’re looking for. Decadently rich, and packed with luscious eggnog flavor, today’s ice cream is a seasonal treat like few others. To top off the ice cream, we’ll be drizzling it with a homemade whiskey sauce, to ratchet up the decadency just a few more points.
Now, without further introduction, let’s dive right in…if only we could do so literally, but I wasn’t left with ‘quite’ that much eggnog.
Why You’ll Love Today’s Eggnog Ice Cream
1) Super Simple. Today’s ice cream couldn’t be simpler to prepare as far as homemade desserts go. The process essentially boils down to whipping some heavy cream, combing that cream with a few basic ingredients, and then popping it in the freezer for a few hours. Meanwhile, the whisky sauce is simply heating some more heavy cream, and then adding in a few ingredients while whisking. Couldn’t be simpler.
2) Unabashedly Decadent. Let’s be real here, we’re combing eggnog with heavy cream to make ice cream, and then combining heated heavy cream with whisky to make a sauce. There are no corners being cut here – and that’s just fine this time of year. Today’s recipe is abashedly decadent, and I love it.
3) Only Basic Ingredients. Using just cream, whiskey, condensed milk, sugar, a dash of nutmeg, and some cornstarch, today’s dessert couldn’t possibly be more pantry friendly.
4) The Whiskey Sauce. The whiskey sauce really makes today’s ice cream – in my opinion. It’s sweet, rich, and full of ‘whiskey flavor.’ This makes it absolutely perfect for things like custard, vanilla pudding, and pound cake, in addition to today’s ice cream.
Preparation Notes and Tips
1) No Churn Ice Cream vs Churned. Let’s start by saying that ‘ice cream’ in the absence of ‘air’ is simply cream that has been turned to ‘ice.’ Not fun. Not palatable. Introduce ‘air’ into the recipe, and your ‘cream that has turned to ice’ becomes creamy, or even ‘airy.’ More air equates – on a level of diminishing returns – to a creamier ice cream. Too much air, however, gives you something resembling iced butter – also not fun. Ideally, when using a churn, you want your ice cream to have roughly the consistency of soft serve before popping it in the freeze – since ice cream actually becomes ‘ice cream’ in the freezer as opposed to the churn. Regardless, that means that creating ice cream without a churn requires a way to get ‘air’ into the mixture – and a lot of it. In no churn ice cream, you are essentially whipping air into the ‘cream’ part of the equation first, then folding in the secondary ingredients to properly combine them without deflating the cream before then rushing the mixture to the freezer. Thus, the difference between no churn and churned ice cream is simply the manner in which you introduce ‘air’ into the recipe.
2) Fold Gently. Folding is the processing of ‘gently combing’ ingredients, ingredients where the ‘tenderness’ or ‘aeration’ of one or more of the ingredients is a desired trait – traits that would be destroyed or severely damaged by the more vigorous action of stirring or mixing. Folding is generally performed with large spoons or spatulas as opposed to whisks. As explained above, ‘air’ is an important ingredient in ice cream, and the more you ‘mix’ or ‘stir’ the whipped cream, the more air you remove from the ice cream. Thus, fold gently.
3) Fold Sparingly. No matter how gently you fold the ice cream’s ingredients, you are still ‘mixing,’ and thus you are still removing air from the cream. Thus, fold only until the ingredients are combined and not a moment longer.
More Decadent Desserts from Living the Gourmet
1) Custard with Rum Sauce. My favorite custard recipe, this dessert is simple enough to be prepared on busy weeknights, while being satisfying and rich enough to serve as a weekend treat or as part of a holiday dessert spread. The rum sauce is absolutely delicious, and will pair absolutely beautifully with things like today’s ice cream or over bread pudding, or even in coffee.
2) Homemade Hot Chocolate. Homemade hot chocolate is a pleasantly thick, lusciously rich chocolate beverage that’s absolutely delicious – and shockingly easy to prepare – and it isn’t just a holiday treat. It’s perfect throughout the fall and winter seasons.
3) Apple Cider Old Fashioned. The classic ‘Old Fashioned’ is a given wintery makeover with apple cider and cinnamon.
No Churn Eggnog Ice Cream with a Sweet Whiskey Sauce
- Total Time: 20 minutes
- Yield: 4-6 1x
Ingredients
For the Eggnog Ice Cream:
- 2 cups heavy cream
- 14 oz. can sweetened condensed milk
- 1 cup eggnog
- 1 teaspoon fresh nutmeg, grated
- Pinch of salt
For the Sweet Whiskey Sauce:
- 3/4 cups heavy cream
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 2 tbs. sugar
- 2 tbs. cup bourbon or whiskey
Instructions
For the Eggnog Ice Cream:
- Whip heavy cream until stiff peaks form. Set aside.
- In a large bowl, whisk together condensed milk, eggnog, nutmeg, and salt.
- Fold in the whipped cream until well combined. Transfer to a freezer container and chill for several hours until the ice cream has set.
For the Sweet Whiskey Sauce:
- In a small saucepan bring the cream to a gentle simmer.
- Stir the water and cornstarch together and add to the cream, whisking all the while.
- Bring to another slow simmer and continue to whisking.
- Remove the pot from the heat and stir in the sugar and whiskey.
- Stir until the sugar is completely dissolved.
- Let cool and use over ice cream or pudding.
Notes
*Prep Time does NOT include Inactive Prep Time!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
DAVID J MYERS says
Catherine, When my wife sees this recipe for eggnog ice cream, all bets will be off! She loves eggnog and she loves ice cream, but never in one sweet dish of deliciousness! Happy New Year! Stay Safe and Take Care, Big Daddy Dave
Lisa says
I’ve never tried eggnog but have always wanted to. Now, there is an ice cream also with whiskey?? I really need to try this.
Phoebe says
I'm not a fan of eggnog but your photos look so pretty that I'd actually like to try this recipe!
Eva says
I love no-churn ice cream, as I don't have a churner and I love having homemade ice cream. Eggnog ice cream is not something I have tried yet, but it sounds delightful. Particularly paired with that whisky sauce, that I'm gonna use on so many other desserts, too, as it is fantastic!
Melissa Dixon says
We love eggnog in my house and of course, ice cream is also a favorite. What a great idea, I need to make this soon!
Melissa M Sanchez says
I wonder if I could make this amazing dessert dairy free. For the Sweet Whiskey Sauce, maybe I can swap the heavy cream for a dairy free alternative. Gonna give it a go.
Ashlee says
This ice cream looks full bodied and very decadent. I am always hesitant to try making ice cream because I'm never sure about my folding technique but you helped alot with this post!
Lauren Vavala says
I have never tried egg nog, though I think I'd like it, especially in ice cream form! The bourbon sauce on top sounds to die for! Amazing recipe.
Sondra Barker says
The perfect holiday treat! This looks so amazing. Thanks for the recipe. Cant wait to try it.
-Sondra Barker
Shannon Gurnee says
I've never had eggnog ice cream before, but it sounds delicious! We have an ice cream machine and I think I need to try this recipe. Thanks for sharing.
Chef Dennis says
I've never tasted an ice cream with this flavor before! And I think this is such a perfect time to try! I can't wait!
Dan "Jay" Reyes says
Yummy! This is my kind of dessert, though I haven't tried one with a whiskey.
Debra Schroeder says
You had me at sweet whiskey. I’m not an eggnog fan but maybe if I try making my own, churning it and turning it into ice cream I might convert. I’ll have to give it a try sometime.
Everything Enchanting says
I may sound silly but I have to ask this, where can I find eggnog? I mean, is this available easily at grocery stores/markets like Sainsbury or John Lewis? Or is it something just Christmas special?😟 I would love to make this ice cream, looks so delicious 😍
Jenny says
Fantastic ice cream, really delicious. Very easy, had never made ice cream before and this was a breeze to make. Very nice whiskey sauce. Thanks so much for posting your recipe.
Tracy says
That sweet whiskey sauce is everything!! Love love love a no churn ice cream but that sauce just takes it to a whole other level! Thank you!
Veronika says
I need that in my life right now! and the whiskey sauce... give me some extra!
Sam says
I was looking for something different for dessert and this was just perfect! Loved how easy it was too.
Cindy says
I'm not usually a big fan of ice cream, but LOVE egg nog and whiskey so I had to give this a try. It's so good and easy to make! Such a great recipe idea.