Eggnog is one of those flavors that instantly makes me think of the holidays. I usually grab a carton as soon as I see it in stores, and this time I decided it deserved the Ninja Creami treatment. Of course, I also added a splash of rum, because apparently regular eggnog wasn't festive enough.
The trick with any boozy Ninja Creami recipe is when the alcohol goes in. Here, the base is non-alcoholic eggnog and sweetened condensed milk, frozen solid. The rum gets added at Respin, so you still get a real scoop instead of a slushy. If you want a version the kids can have too, start with my one-ingredient eggnog ice cream.
Jump to:
- Why You'll Love This Boozy Eggnog Ice Cream
- Ingredients
- Rum Swaps and Add-Ins
- How to Make Boozy Ice Cream in the Ninja Creami
- How Much Alcohol Can You Add to a Ninja Creami?
- Topping and Serving Ideas for Boozy Eggnog Ice Cream
- 👪Serving Size
- 🌀Tools You’ll Need
- Tips for Smooth Boozy Creami Ice Cream
- Ninja Creami FAQs
- More Holiday Ice Cream Recipes
- 3 to 4 Ingredient Creami Pints
- Did you try this recipe?
- Boozy Ninja Creami Spiked Eggnog Ice Cream
Why You'll Love This Boozy Eggnog Ice Cream
- It actually freezes. The rum goes in at Respin, not in the base, so you get a firm, scoopable pint instead of a slushy one.
- You can taste the rum. A measured splash of real dark or spiced rum gives it warmth that rum extract alone can't match.
- No gums or pudding mix. Eggnog and sweetened condensed milk bring enough fat and sugar to keep the texture smooth without stabilizers.
- Just four ingredients. Eggnog, condensed milk, rum, and vanilla, all easy to find during the holidays.
- A grown-up holiday dessert. It's an easy one to make ahead for a party or a quiet night after the kids are in bed.
Ingredients
This is just an overview. The full recipe card below has exact amounts.
- Non-alcoholic eggnog: This is the base and the source of the holiday spice. It has to be non-alcoholic, because the rum comes later and alcohol in the base keeps it from freezing solid enough to spin. Full-fat freezes creamier than light.
- Sweetened condensed milk: Its sugar and milk solids keep the pint smooth and scoopable. That matters more here than in plain eggnog ice cream, because the rum softens the texture once it goes in.
- Dark or spiced rum: Rum is what makes it boozy. Dark rum brings caramel and molasses notes that go with the eggnog's custard flavor, and spiced rum adds extra warmth. White rum works but tastes flatter against the spice.
- Vanilla extract: It rounds out the rum's sharper edge and ties the eggnog and rum flavors together.
Rum Swaps and Add-Ins
- Spiced rum instead of dark rum: Spiced rum already carries cinnamon, vanilla, and clove, so it adds holiday spice and rum flavor in one pour. Use the same amount as the recipe card.
- Rum extract instead of rum: Use this for a nearly alcohol-free version that still tastes like rum. You only need a small amount, so it doesn't soften the texture, and the pint freezes like regular eggnog ice cream.
- Half rum, half extract: Cut the rum in half and make up the flavor with a little rum extract. It's lightly boozy with a firmer scoop, since less alcohol means less softening.
- Cinnamon or nutmeg: Some eggnog brands go light on spice. Blending a little into the base before freezing brings the holiday flavor back up, because cold mutes spice.
How to Make Boozy Ice Cream in the Ninja Creami
- Blend the base. Add the eggnog, sweetened condensed milk, and vanilla to a blender and blend until smooth. Leave the rum out for now, because alcohol in the base keeps it from freezing solid.
- Freeze flat for 24 hours. Pour the base into a Deluxe 24 oz pint and freeze it on a level spot. An even top lets the blade cut through smoothly, and the full 24 hours makes sure the center is as solid as the edges.
- Let it sit, then spin. Leave the pint on the counter about 5 minutes, or about 10 if your kitchen runs cold, then spin on Ice Cream. A crumbly or powdery first spin is normal, and the rum fixes that in the next step.
- Add the rum and Respin. Make a small well in the center, pour in the rum, and run Respin. This is the step that makes the recipe work. The blade mixes the rum into an already frozen base, so it softens the texture just enough without keeping the pint from setting. If it still looks crumbly, run Respin one more time.
- Serve. Scoop it right away, or freeze it 10 to 15 minutes if you like a firmer scoop.
How Much Alcohol Can You Add to a Ninja Creami?
Keep it to 2 tablespoons of rum per 24 oz Deluxe pint, or about 4 teaspoons for a 16 oz pint. That's enough to taste the rum without keeping the pint from setting.
Alcohol doesn't freeze in a home freezer, so every bit you add keeps the pint softer. A little makes it creamier. Too much leaves it slushy, and extra freezer time won't fix it.
That's also why the rum goes in at Respin instead of the base. Spun into an already frozen pint, it mixes in evenly and the ice cream stays scoopable. Stick with standard 80-proof spirits, since higher proof softens the pint more with the same pour.
Topping and Serving Ideas for Boozy Eggnog Ice Cream
- Fresh nutmeg: Grated on top right before serving, it gives you the spice aroma before the cold mutes it.
- Whipped cream: It adds a light layer that softens the rum's bite.
- Crushed gingersnaps or vanilla wafers: The crunch breaks up the creamy texture. Gingersnaps add spice, and vanilla wafers keep it mild.
- Caramel drizzle: Caramel brings out the molasses notes in dark rum. Drizzle it on top, so it doesn't freeze hard in the pint.
For more ideas, check out my guide to the best Creami mix-ins.
👪Serving Size
This recipe is written for the Ninja CREAMi Deluxe 24-ounce pint and makes about 4 servings.
For a standard 16-ounce pint, use two-thirds of each ingredient, including the rum. Keeping everything in proportion keeps the alcohol under the cap, so the pint still sets.
🌀Tools You’ll Need
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The amounts in this recipe are sized for the Deluxe. Its Respin cycle is what works the rumrum into a frozen base without melting it.
- Ninja Creami Pint Container: Use the 24 oz Deluxe pint for the amounts in the card. An extra pint lets you freeze a boozy batch and a kid-friendly batch at the same time.
- Blender: It mixes the condensed milk evenly into the eggnog, so the base freezes smooth.
Tips for Smooth Boozy Creami Ice Cream
- Too soft? Freeze it 10 to 15 minutes before scooping. The short rest firms up the outside, while the rum keeps the center soft.
- Slushy after Respin? There's too much rum. Alcohol doesn't freeze, so more freezer time won't fix it. Measure the rum next time, and stay at or under the cap.
- Want it less boozy? Cut the rum in half and add a splash of milk, or swap in rum extract. Less alcohol means a firmer scoop.
- Saving leftovers? Smooth the top flat before refreezing, then Respin before serving. The rum keeps leftovers softer than regular ice cream, so they won't set rock hard.
Ninja Creami FAQs
Yes. Alcohol doesn't freeze in a home freezer, so it softens the texture. A small amount makes the scoop creamier, but too much keeps the pint from setting.
Dark or spiced rum. Dark rum adds caramel and molasses notes that go with eggnog, and spiced rum adds extra holiday warmth. White rum works but tastes flatter.
No. Alcohol in the base makes the whole pint freeze softer, so the first spin comes out loose and icy. Add it at Respin instead.
No. Store-bought spiked eggnog already contains alcohol, and adding rum on top pushes it past what the Creami can handle. Start with non-alcoholic eggnog so you control the amount.
No, this recipe contains alcohol. For a kid-friendly version, make my one-ingredient eggnog ice cream instead.
More Holiday Ice Cream Recipes
- Eggnog Ice Cream: The one-ingredient version, plus cheesecake and ube variations. Kid-friendly.
- Spiced Hot Chocolate Ice Cream: Hot cocoa flavor with cinnamon, made for cold nights.
- Candy Cane Ice Cream: Peppermint and crushed candy canes for a Christmas pint.
- Cinnamon Churro Ice Cream: Cinnamon sugar flavor that goes well alongside eggnog.
- Maple Walnut Ice Cream: Maple and toasted walnuts for a cozy holiday pint.
- Apple Cinnamon Pie Ice Cream: Apple pie flavors for a holiday dessert spread.
3 to 4 Ingredient Creami Pints
Short ingredient list, big payoff. Try these:
- Eggnog Ice Cream: Just one ingredient, store-bought eggnog.
- 3-Ingredient Mango Ice Cream: A fruity pint with almost no prep.
- Watermelon Ice Cream: Only two ingredients, for a light and fresh scoop.
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Boozy Ninja Creami Spiked Eggnog Ice Cream
Equipment
- 1 Ninja Creami Deluxe Ice Cream maker
- 1 Ninja Creami Pint Container
Ingredients
- 1 ¾ cups full-fat eggnog
- ⅓ cup sweetened condensed milk
- 2 tablespoons dark or spiced rum
- 1 teaspoon vanilla extract
Instructions
- Add the eggnog, sweetened condensed milk, and vanilla to a blender. Blend until smooth. Do not add the rum yet.1 ¾ cups full-fat eggnog, ⅓ cup sweetened condensed milk, 1 teaspoon vanilla extract
- Pour into a Deluxe 24 oz Ninja Creami pint. Freeze flat for at least 24 hours.
- Let the pint sit on the counter about 5 minutes, or about 10 in a cold kitchen.
- Spin on Ice Cream. A crumbly first spin is normal.
- Make a small well in the center, add the rum, and run Respin. If it still looks crumbly, run Respin once more.2 tablespoons dark or spiced rum
- Serve right away, or freeze 10 to 15 minutes for a firmer scoop.
Notes
- Use non-alcoholic eggnog. Alcohol in the base keeps it from freezing solid.
- Do not exceed 2 tablespoons of rum per 24 oz pint. More alcohol keeps the pint slushy.
- Full-fat eggnog freezes creamiest.
- For a 16 oz pint, use two-thirds of each ingredient, including about 4 teaspoons of rum.
- For a less boozy version, use 1 tablespoon rum plus a splash of milk, or replace the rum with rum extract to taste.
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