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prep time
3 h 20 min
cook time
5 min
ready time
3 h 25 min
Keto Eggnog Ice Cream
Don’t drink your holiday eggnog, eat it! This Keto eggnog ice cream recipe is fun to make and more fun to eat with friends or family. You don’t need an ice cream machine to make this recipe, as it’s a Keto “nice-cream” made with whipped heavy cream. There are no added sugars, only Keto-friendly sweeteners included in the ice cream. You’ll taste classic notes of nutmeg, clove, vanilla, and rum. If you prefer bourbon, you can use bourbon instead. You also have the option to make this a virgin eggnog ice cream recipe! Keep the ice cream in your freezer, but you may need to let it soften at room temperature for a few minutes before you can scoop it.
Why alcohol is good for desserts
Alcohol has a strange ability to aid in the textures in desserts. That’s why it’s added to pies, cakes, and ice cream too. Adding a shot of rum to the eggnog ice cream will help it freeze better and be easier to scoop. You could say rum makes the ice cream go down smooth!
I don’t want rum in my ice cream
If you don’t want the taste of rum or alcohol in your eggnog ice cream, that’s okay. Omit both the rum extract and rum shot from the recipe. Please note this choice may affect the texture of the ice cream. Expect the ice cream to be a little firmer.
Please note, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).
Net Carbs
1.4 g
Fiber
0.1 g
Total Carbs
3.2 g
Protein
3 g
Fats
14.5 g
172 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg, yolk
3 large
Powdered Erythritol (Icing Sugar)
0.75 tbsp
Almond milk
0.5 cup
Cream Heavy Whipping
0.25 cup
Salt
1 dash
Nutmeg Ground
0.13 tsp
Cloves, ground
0.13 tsp
Vanilla extract
0.13 tsp
Rum extract
0.13 tsp
Cream Heavy Whipping
0.25 cup
Rum
1 jigger/shot - each 1.5 FO
Recipe Steps
steps 4
3 h 25 min
Step 1
Make sure your egg yolks are clean of any whites before adding them to a mixing bowl fitted with a whisk attachment. Whip the egg yolks at a high speed for several minutes; perhaps 5-7 minutes. Look for light pale yellow and thickened yolks. Then, whip the powdered erythritol into the egg yolks, continuing until the sweetener dissolves and the eggs are again thick and pale.Step 2
Add almond milk and heavy cream to a medium-sized pot and begin heating it on the stove. Once the milk reaches a simmer, immediately take it off the heat. Turn your stand mixer back on to whip the egg yolks at a slow speed while you temper the eggs with the hot liquid. Pour a small amount of hot milk and cream into the eggs while they’re whipping, then gradually add more until all the liquid is poured in.Step 3
Whip the hot liquid to release some of the steam. Then, pour all of the liquid back into your pot. Return the pot of eggnog to the stove, and season the eggnog with salt, nutmeg, clove, vanilla extract, and rum extract. Continually stir and heat the eggnog over medium heat until the beverage reaches 150 degrees Fahrenheit, then set the eggnog aside to cool down.Step 4
While the eggnog is cooling, whip the heavy cream in a clean stand mixer until you have stiff peaks. Keep the whipped cream stored in the refrigerator until the eggnog has cooled down. Transfer the eggnog to a large mixing bowl, then add the whipped cream on top of it as well as 1 shot of rum. Use a rubber spatula to fold the whipped cream, eggnog, and alcohol together by hand until you have a streak-free mixture. Pour the ice cream mixture into a glass dish and freeze it in your refrigerator for at least 3 hours before serving.
