This recipe for Eggnog Ice Cream makes a wonderful dessert for the holidays. This keto-friendly ice cream stays creamy even after freezing completely. It tastes just like eggnog and has a hint of nutmeg.
The recipe for Eggnog Ice Cream
Tired of plain vanilla ice cream? Then try this recipe. The extra eggs add richness without making the flavor particularly “eggy”. A touch of nutmeg gives it that holiday sparkle.
One thing I love about this ice cream is that it doesn’t turn into a rock in the freezer. I worked hard to get this consistency. It actually took several test batches to get it to freeze into creamy goodness, but not so hard you can’t scoop it.
I use an ice cream maker to make this ice cream. I find that the texture of churned ice creams is always better than no-churned ice creams.
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Can I substitute my favorite sweetener in this recipe?
The sweeteners I use in this recipe are what create the amazing texture. Using different sweeteners or a different ratio could end badly. Your ice cream may not freeze as hard as you want it to, or, it might turn into a brick after being in the freezer for a few hours.
Can I add alcohol to this recipe for low-carb Eggnog Ice Cream?
While it is common to serve eggnog with a splash of cheer, I don’t recommend adding it to this recipe.
Adding any sort of whiskey or other alcoholic beverage will lower the freezing point of this ice cream and cause it to not freeze correctly.
It would be okay to drizzle a bit of your preferred brandy or bourbon over top of the ice cream when serving it.
Can you use whole eggs in ice cream?
Absolutely. While many recipes for ice cream require only the egg yolks, you may leave in the whites. The whites give the ice cream a boost of protein.
I’ve been using whole eggs in ice cream for years and find that the ice creams I use them in are nice and creamy. I suspect that they help stabilize the mixture like gelatin would.
I also like using whole eggs in my ice cream because it doesn’t leave me with a lot of whites to use up. Of course, I could always go for some of these coconut cookies made with egg whites.
Do you need to temper the eggs for ice cream?
Tempering eggs is a way of gradually heating eggs so they mixing in smoothly and you don’t end up with don’t scramble when added to hot ingredients. It’s done by slowly adding a bit of hot liquid while whisking the eggs.
While some recipes for ice cream require you to temper the eggs, in this ice cream recipe, tempering is unnecessary. This is because we combine the eggs and the almond milk before heating them. We also heat them only to a temperature to pasteurize the eggs, not so hot that they scramble.
What if I don’t have an ice cream freezer?
I’m a big fan of ice cream freezers. As I said above, the texture is always better.
However, if you’re an eggnog fan, you could just make the recipe as written, except, chill it in the fridge and serve it as eggnog. Basically, it’s eggnog anyway. If you choose to sip it, you can add in a bit of whiskey if you like.
Another option would be to pour it in popsicle molds to make eggnog popsicles.
Tips and tricks for making Keto-Friendly Eggnog Ice Cream
There are a few tips and tricks to making ice cream at home. First of all, you need to think ahead so that the ice cream maker is ready. Next, you’ll want to cool the ice cream mixture to a temperature close to freezing before churning.
Freezing the bowl of the ice cream maker
One key to making great ice cream is properly freezing the bowl of your ice cream maker, if using a maker with a bowl that you freeze.
The position you freeze your bowl in matters. It needs to be right side (opening side) up. If you have frozen your bowl with the bottom up, you’ll need to completely defrost the bowl and freeze it in the correct position.
I like to store my bowl in the freezer as this keeps it ready anytime I want to make ice cream. If you don’t have room to store it in your freezer, you’ll want to be sure it is frozen completely solid–at least 24 hours for most makers, but follow the manufacturers instructions. If liquid sloshes around when you shake the bowl, it is not completely frozen.
Chilling the ice cream mixture
Next, you want the mixture to be chilled as much as possible , without actually freezing. I cool them mixture first by putting the pan containing the warm pot in an ice bath. I find that an ice bath is the fastest way to cool it down.
Once the ice cream has cooled down to below 40º Fahrenheit, I put it in the freezer for a bit, stirring it every 20 minutes or so. When the mixture is close to 32ºFahrenheit, I put it in the ice cream maker and start churning it.
When to stop the ice cream maker
Knowing when to stop the ice cream maker is an important part of making ice cream. Don’t expect your ice cream to come out of the appliance the same consistency as store-bought ice cream.
Instead, you will want to stop the ice cream maker when the mixture reaches the consistency of soft serve ice cream. Next, transfer the ice cream to a freezer-safe container and put it in the freezer.
After a few hours in the freezer, the ice cream will develop a more full-bodied texture.
How to serve Keto-Friendly Eggnog Ice Cream
This ice cream makes a wonderful dessert served all by itself. I like to garnish it with a sprinkle of nutmeg. A few keto-friendly sugar cookies will add some crunch. These pumpkin cookies from Sweet as Honey would also be tasty with it.
Eggnog ice cream also makes an excellent addition to my recipe for keto pumpkin custard or instead of syrup over these low-carb pumpkin waffles.
Eggnog Ice Cream
This recipe for Eggnog Ice Cream makes a wonderful dessert for the holidays. This keto-friendly ice cream stays creamy even after freezing completely. It tastes just like eggnog and has a hint of nutmeg. This ice cream is gluten-free and sugar-free and can be a part of low-carb, and keto diets.
- 6 large eggs
- ½ cup allulose
- ¼ cup granulated stevia erythritol blend (Pyure--2X sweeter than sugar)
- 1 cup unsweetened original almond milk
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
Properly freeze bowl of ice cream maker before making ice cream. Prepare an ice bath by adding ice and some water to a large mixing bowl.
In a large saucepan, whisk eggs together. Add sweeteners and whisk in. Gradually stream in the almond milk while whisking.
Place mixture over medium-low heat and bring mixture to 165º Fahrenheit, stirring frequently. Remove from heat and place the saucepan in the ice bath to cool mixture. Stir in the heavy cream, vanilla extract, and nutmeg. Once mixture is below 40º Fahrenheit, cover and place in the freezer to drop the temperature to close to 32º Fahrenheit.
Freeze according to instructions of your ice cream maker. Transfer to a freezer-safe container and place in freezer. Freeze 2-4 hours before serving.
This sounds amazing. Eggnog flavors in an ice cream! What’s not to love?
Oh my goodness my daughter is going to love this recipe! I can’t wait to make this! Looks so delicious and yummy!
This looks so creamy and sounds like a lovely flavor for the festive season.
Thanks for this wonderful recipe! I hope I can fin all the ingredients where I live.
If you can’t find the sweeteners, allulose and Pyure are both available online.
I’m glad that you let us know not to add alcohol to the recipe! That was on my mind when reading haha! But some brandy on top while serving sounds delish!
Good morning! I am so excited to try this (so excited, in fact, I should be getting my sweeteners tomorrow)! I do have a question. I noticed you don’t add any vegetable glycerine to this. I’m intrigued, because in many other recipes, they say it’s necessary to keep it from turning rock hard. I never knew certain sweeteners could make that much of a difference. I’ll post this on Instagram once I’ve made it. Thank you for the AMAZING recipes!!! I’ve never had a bad one, and I’ve made MANY of yours! Blessings!
Adding vegetable glycerin to this will make it very difficult to freeze this ice cream. I know this because I tried it (I used 1/2 teaspoon). The allulose keeps it from getting rock hard in the freezer–even after freezing overnight. I’ve tested this recipe many times and I hope you’re pleased with the results.
I LOVE eggnog ice cream! Haven’t had any since I’ve been keto in almost 6 years! Thanks so much for this recipe. Can’t wait to try it!
Looks so yum and love the smooth texture!
This sounds awesome. I need to substitute the dairy – ok to use coconut cream? I make cashew milk. Any problem using instead of almond?
Coconut cream should work fine in this recipe. I tested it with coconut milk last week and it did fine, but the crystals were somewhat larger. (I did make some other changes in sweetener ratio though as it was a variation I was testing,) The results were satisfactory. Cashew milk should work fine as well. Of course, the coconut cream will add a note of coconut, which might be really good.
I’m allergic to almonds. Can I substitute the almond milk with regular milk. If so, what would be better skim, low fat, or whole?
You could use whatever milk works for you. I would use whole milk as the higher fat content will make a smoother ice cream, but the lower fat versions will work as well.