No-Cook Eggnog Ice Cream

A super easy, almost too easy, very rich ice cream machine recipe for the holidays.

Original recipe makes 5 cups


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

  • PREP

    10 mins


    2 hrs 55 mins


  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.


Calories: 324 kcal
Carbohydrates: 23.5 g
Cholesterol: 105 mg
Fat: 23.8 g
Fiber: 0 g
Protein: 5.1 g
Sodium: 81 mg