Ninja Creami Eggnog Ice Cream
Ninja Creami eggnog ice cream made with one ingredient: store-bought eggnog. Freeze it, spin it, and you have a thick, lightly spiced holiday pint. The notes include eggnog cheesecake and ube eggnog versions.
Servings: 4 people
Calories: 225kcal
Equipment
- 1 Ninja Creami Deluxe Ice Cream maker
- 24 oz Ninja Creami Pint Container
- 1 blender (for the variations only)
Ingredients
- 2 ½ cups full-fat non-alcoholic eggnog, or enough to reach the max fill line
Instructions
- Pour the eggnog into the Deluxe pint up to the max fill line. For a variation, blend the ingredients in the notes first, then pour.2 ½ cups full-fat non-alcoholic eggnog, or enough to reach the max fill line
- 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.
- If it looks crumbly, add 1 to 2 tablespoons of milk and run Respin.
- For mix-ins, make a well in the center, add them, and run Mix-In.
- 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, so the Creami can't spin it smooth.
- Full-fat eggnog freezes creamier. Light eggnog has more water and turns icier. If light is all you have, blend in 1 tablespoon of sweetened condensed milk before freezing.
- Optional add-ins: Blend in ¼ teaspoon cinnamon or nutmeg if your eggnog tastes mild, ¼ teaspoon vanilla extract for warmth, or 1 to 2 teaspoons sugar or maple syrup if your eggnog isn't very sweet. Add these before freezing.
- 16 oz pint: Use two-thirds of each ingredient, about 1⅔ cups eggnog for the base, and follow the same steps.
- Eggnog Cheesecake: Blend 1½ cups eggnog, 4 oz softened cream cheese, and ⅓ cup sweetened condensed milk until no white specks remain. Freeze and spin as above. Then add ½ cup crushed graham crackers in a well and run Mix-In.
- Ube Eggnog: Blend 1½ cups eggnog, ½ cup half and half, ¼ cup ube halaya, 2 tablespoons allulose or sugar, 1 teaspoon ube extract, 1 teaspoon vanilla bean paste (optional), and a pinch of salt until the halaya fully dissolves. If your halaya is very thick, microwave it 10 seconds first. Freeze flat and spin as above.
- Nutrition is for the base recipe only. The cheesecake and ube versions run higher.
Nutrition
Calories: 225kcal
