Try this easy, healthier homemade eggnog ice cream without an ice cream maker and with no refined sugar! This post is sponsored by Horizon Organic.
Eggnog floods our home during the holidays.
As soon as you can purchase it at the stores (usually the day after Halloween, in case you’re curious), Dustin and the kids basically become zombies for it.
They want it with breakfast, snacks, dinner, and as a dessert.
To be honest, it’s a little insane.
So, after I saw all the ingredients on the back of a store-bought eggnog carton a few years back, I decided I would make it from scratch so we could control what we were consuming.
Turns out: Homemade eggnog is AMAZING. It’s delicious, thick, creamy, and even better than store-bought, if you can believe it.
Better yet: It just requires 6 simple ingredients that you probably already have!
If you’ve never tried eggnog before, it’s a drink often enjoyed during the holidays, especially Christmas, in Canada and the United States. It’s very thick, sweet, and dense, and has spices from cloves, cinnamon, and nutmeg. Sounds amazing, right?
Typically, eggnog is made by combining egg, milk, sugar, and spices, heating it together, and then chilling it. Oftentimes, rum, bourbon, or brandy are added to eggnog to make it an alcoholic beverage, though this recipe is non-alcoholic.
Instead of the tedious task of tempering the egg yolks that is often required to make eggnog, I’ve realized there’s a MUCH EASIER way to cook the eggs to be safe to consume – just blend it all together and heat through!
Turning eggnog into ice cream seriously couldn’t be any easier. There are a few ways you can do this, which I’ve listed below:
Pouring the chilled eggnog directly into a 9×5 loaf pan and freezing (this is how this recipe is made) Using an ice cream maker to churn the eggnog into ice cream Using a popsicle mold to make eggnog ice cream popsiclesEach way of turning eggnog into ice cream makes for a slightly different texture. All delicious.
I like to use Horizon Organic whole milk for the eggnog because it makes it deliciously creamy and rich, plus you get all the benefits of using whole milk.
While many people like to add alcohol into their eggnog, that’s not a big favorite in our house, since Dustin doesn’t drink alcohol and we often share it with the kiddos.
If you’re wanting to keep the liquor out of your eggnog, the good news is you don’t have to do a thing different with this recipe. You can just make this recipe as written and it will be eggnog ice cream without alcohol.
If you’re wanting to add in some alcohol, wait until it’s fully chilled to add it in.
With your own homemade eggnog recipe in hand, you can make anything from eggnog lattes to eggnog ice cream. The creamy holiday cheer is endless!
Easy homemade healthy eggnog ice cream without an ice cream maker and with no refined sugar!
Pour this mixture into a sauce pan or deep pot, and then add the whole cloves, and heat over medium heat.
Cook the eggnog for about 8-10 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first. (We want the mixture to get hot, but not to simmer or boil. If it gets close to boiling, you can temporarily remove from the heat.)
Strain the mixture using a fine mesh strainer to remove the cloves and any other bits. You can stir in the optional vanilla extract at this time.
Pour the strained mixture into a 9×5 loaf pan, and freeze until thick and creamy, like soft-serve ice cream, about 6-8 hours.
When ready to serve, remove from freezer and let soften for about 10 minutes.This post contains affiliate links for products I use regularly and highly recommend. This post is sponsored by Horizon Organic.
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Healthy gingerbread loaf made with whole wheat flour and packed with heavenly spices. This will make your house smell amazing and is perfect for brunch. This weekend was LOVELY and I hope yours was similar. On Friday, we stayed in and watched the movie Moneyball. I hadn’t seen it before but fell in love with [...]
The post Healthy Gingerbread Loaf appeared first on Ambitious Kitchen.
This post was created in partnership with Olive Oils from Spain. All opinions are our own.
If you can be in love with a country, my country crush is Spain. On our website and podcast, I’ve openly gushed about my time studying in Madrid in college, now 14 years ago (gulp!). It’s where my first inkling of an interest in food started. My host mom made homemade paella for us, and I fell hard for the traditions of a food culture that’s hundreds of years in the making. Based in Madrid, I traveled to several different regions in Spain: gorgeous Galicia where waves crash against rocky cliffs, fairy-tale Barcelona with its fanciful architecture, and the magical Alhambra castle perched high on a hill in Granada. Thinking about Spain sometimes makes my heart skip a beat. The language, food, land, and people left a mark on my soul that’s been there ever since. So it’s with great pleasure that we highlight a Spanish product in today’s recipe: Olive Oils from Spain.
Believe it or not, Spain is the world’s olive oil leader in terms of the quality, production, marketing and the export of olive oils. They produce a whopping 1,400,000 tons per year, which is about 50% of all the olive oil produced worldwide. With almost 300 million olive trees in Spain, there are 260 different olive varieties that give a wide spectrum of flavors, aromas and textures. Olive Oils from Spain is the name of an umbrella brand that represents olive oil brands and products born in Spain.
For a recipe to highlight this incredible product, we wanted something simple that would let the quality of the olive oil shine through. Perhaps you’ve heard of olive oil being drizzled over ice cream? We’d heard of it for years, but had never tried it. Let us be the first to assure you: you’ve got to try this! Tasting the fruity, smooth olive oil in contrast with the rich and sweet ice cream is something otherworldly. Only the best extra virgin olive oil can be used to pull this off, so make sure to find a quality bottle. The extra virgin olive oil from Spain that we used was rich and fruity, with a peppery finish. As the final touch for our extra virgin olive oil sundaes, we wanted something a bit festive. Enter chocolate lace: a simple but showy way to add chocolate to a dessert. Simply melt chocolate, drizzle it into an irregular pattern, and freeze. The result is a delicate chocolate detail that can be placed on the sundae to add an architectural element. It looks stunning but takes only a few minutes to put together.
And there you have it! Using just three ingredients of ultra high quality, you’ve got a stunner of a dessert that’s simple and sumptuous. It’s perfect for holiday celebrations, or anytime you’re looking for a no-fuss dessert when entertaining. To find an olive oil from Spain, simply look at your local grocery for any bottle manufactured in Spain. Alex and I are hoping 2018 is the year we get to experience Spain together in person–in the meantime, we’ll stick with Olive Oils from Spain drizzled over vanilla ice cream!
To get the full recipe, head over to the Olive Oils from Spain Blog.To read more about Olive Oils from Spain, follow them on Facebook, Instagram, Twitter and Pinterest.
This recipe is…Vegetarian and gluten-free.
Did you make this recipe?If you make our extra virgin olive oil sundaes, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and @oliveoilsspain.
A Couple Cooks - Recipes for Healthy & Whole Living
