No-Cook Eggnog Ice Cream

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  • 2 cups eggnog
  • 2 cups heavy cream
  • 1 (10 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract, or to taste


  1. Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.


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