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Imagine the rich, comforting flavors of eggnog transformed into a smooth, creamy ice cream. With the Ninja Creami, this fantasy becomes a delicious reality.

Whether you’re an eggnog enthusiast or simply craving a unique ice cream experience, this recipe offers the perfect blend of holiday cheer and indulgent pleasure.

Get ready to create a new holiday tradition that’s sure to impress and satisfy any sweet tooth.

The first time I made this recipe, I was looking for a way to use up leftover eggnog. Little did I know it would become a requested favorite among my friends and family, turning into a delightful holiday tradition that we all look forward to each year.

Homemade Ninja creami Eggnog Ice Cream: A Holiday Delight

0.0 from 0 votes

Course: Dessert, Ice CreamDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

300

kcal

Freezing Time

minutes

“Ninja Creami Eggnog Ice Cream recipe: A quick, delicious way to enjoy festive flavors in a creamy, dreamy dessert. Perfect for the holiday season!”

Ingredients

Eggnog
Ground Cinnamon
Ground Nutmeg
Vanilla (Optional)

Directions

Preparation: Begin by gathering all your ingredients. This ensures a smooth and efficient process.
Mixing: In a bowl, whisk together eggnog, cinnamon, and nutmeg. If using, add the vanilla extract and rum at this stage.
Filling: Pour the mixture into a Ninja Creami pint container, being careful not to exceed the max fill line.
Freezing: Seal the container and place it in your freezer. Freeze for a solid 24 hours to ensure it’s thoroughly frozen.
Setting Up: After freezing, remove the pint from the freezer. Place it into the Ninja Creami machine according to the manufacturer’s instructions.
Processing: Choose the appropriate setting on your Ninja Creami to churn the frozen eggnog mixture into ice cream.
Patience: Let the machine work its magic. This may take a few minutes, so be patient.
Serving: Once the ice cream is done, it’s ready to serve immediately. For a firmer consistency, you can return it to the freezer for a bit longer.
Garnishing: Sprinkle a little extra nutmeg or cinnamon on top for garnish and an added flavor boost.
Enjoying: Serve your homemade eggnog ice cream in bowls or cones. Enjoy it as a delightful end to a holiday meal or a treat to brighten any winter day.

Notes

While specific nutritional values will depend on your ingredients, eggnog ice cream is a treat best enjoyed in moderation. Consider using low-fat eggnog or adding less rum and vanilla extract to reduce the calorie count.

Tips for the Creamiest Eggnog Ice Cream in Your Ninja Creami

Choose a full fat eggnog. Rich, thick eggnog has the cream and sugar a good ice cream needs. Light or low fat eggnog freezes icier and tastes thinner.
Measure the spices lightly. About 1/4 teaspoon of cinnamon and 1/8 teaspoon of nutmeg per pint is plenty, since eggnog already has some spice and nutmeg gets stronger as it sits.
Whisk the spices in very well, or shake everything in a lidded jar. Ground spices like to clump and float, and clumps taste bitter once frozen.
Go easy on rum or bourbon if you add it. More than 1 tablespoon (15 ml) per pint can keep the base from freezing solid.
Fill only to the MAX FILL line, freeze flat for 24 hours, then spin on ICE CREAM. If it looks crumbly, add 1 tablespoon of eggnog and RE-SPIN.
For a fun holiday mix-in, use the MIX-IN setting to add crushed gingersnaps or chopped toasted pecans after the final spin.

Troubleshooting

Icy texture: Your eggnog may be a lighter style. Next time mix in 1/4 cup (60 ml) of heavy cream before freezing.
Did not freeze hard: Too much alcohol is the usual cause. Cut the rum back or leave it out and use rum extract instead.
Spice tastes gritty: Use freshly grated nutmeg and whisk the spices into a few spoonfuls of eggnog first, then mix that into the rest.
Flavor too mild after freezing: Cold mutes flavor. Add a few drops more vanilla or a pinch more cinnamon before you freeze the next batch.

Storage and Serving

Store any leftover eggnog ice cream in the pint with the top smoothed flat and the lid on tight. It will keep well for about 2 weeks in the freezer. Let the pint sit on the counter for 5 minutes before scooping, or run a quick RE-SPIN to bring back the soft texture.

Because this recipe uses store-bought eggnog, it is a great way to use the last of a carton before the date runs out. Check the date on your eggnog before you start, and only use eggnog that is still fresh.

Eggnog Ice Cream FAQ

Can I use homemade eggnog?

Yes, as long as it is fully cooked and chilled. Homemade eggnog made with raw eggs should be heated to a safe temperature before you freeze it for this Ninja Creami Eggnog Ice Cream.

Can I make it without alcohol?

Absolutely. The recipe works with no rum at all, and it actually freezes firmer. Try 1/2 teaspoon of rum extract if you want the flavor.

Can I use dairy-free eggnog?

You can use almond, oat, or coconut based holiday nogs. They tend to be thinner, so add 1 to 2 tablespoons of coconut cream for a creamier pint.

What setting should I use?

Use the ICE CREAM setting for the first spin. Use RE-SPIN if the texture is dry or powdery.

However you top it, Ninja Creami Eggnog Ice Cream is an easy, cozy dessert for the holiday season.

More Ninja Creami Recipes to Try

Serving Suggestions:

Serve your eggnog ice cream in festive bowls with a sprinkle of cinnamon or alongside a warm slice of pie for the ultimate holiday dessert experience. It pairs wonderfully with classic holiday flavors like pumpkin or apple.

Best Season to Enjoy:

Winter, especially during the holiday season, is the perfect time to savor this eggnog ice cream. It’s warm spices and comforting creaminess make it an ideal dessert for chilly evenings or holiday gatherings.

Have you tried making eggnog ice cream before? Do you have any variations or tips to share? Let’s spread the holiday cheer with delicious homemade treats.

Homemade Ninja creami Eggnog Ice Cream: A Holiday Delight