Eggnog Ice Cream Pie -

5 from 4 votes

Eggnog Ice Cream Pie

Who says ice cream is only for warm weather? This Eggnog Ice Cream Pie features creamy ice cream in a gingersnap cookie crust - it's a delicious treat for the holiday season!

Prep Time20

Cook Time45

Chilling Time4

Total Time5 5

Course: Dessert

Cuisine: American

Keyword: eggnog, ice cream, pie

Servings: servings

Calories: 427kcal

Ingredients

For the Gingersnap Crust

1¾ cups gingersnap crumbs ~30-35 gingersnap cookies, can substitute graham crackers
3 Tbsp light brown sugar
¼ tsp ground ginger
4 Tbsp unsalted butter melted

For the Eggnog Ice Cream {see note}

1 cup whole milk
¾ cup granulated sugar
6 large egg yolks
2 cups heavy whipping cream
3 Tbsp bourbon or rum optional
1½ tsp vanilla extract
½ tsp ground nutmeg
½ tsp ground cinnamon

Bourbon Whipped Cream {Optional}

1 cup heavy whipping cream
3 Tbsp confectioners’ sugar
1 Tbsp bourbon whiskey
½ tsp vanilla extract

Instructions

For the Gingersnap Crust

Preheat oven to 350°F.
Using a food processor or mini-chopper, pulse the gingersnaps until finely ground. In a medium mixing bowl, combine the gingersnap crumbs, brown sugar, ginger and melted butter. Stir until fully combined.
Lightly butter or grease a 9” springform pan. Press the crust mixture evenly into the bottom and sides of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
Bake pie crust for 10 minutes; remove from oven and let cool.

For the Eggnog Ice Cream

Using a medium saucepan, add milk and place over medium-low heat. Stir occasionally until milk just begins to simmer.
Meanwhile, using a large bowl, whisk together the sugar and egg yolks until well combined.
Gradually pour the hot milk into the bowl with the egg yolks; whisking vigorously the entire time.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~4-5 minutes) (Note: If you have a kitchen thermometer, the target temperature is 180°F. Do not allow mixture to boil.)
Remove mixture from heat and add the heavy cream, bourbon or rum {optional}, vanilla extract, ground nutmeg and ground cinnamon; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate for at least 2 hours or overnight.
Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.

Bourbon Whipped Cream {optional}

Using an electric mixer, whip the heavy whipping cream, powdered sugar, bourbon and vanilla extract together until stiff peaks form.

For the Pie

Spread the softened ice cream into the cooled gingersnap crust. Cover with plastic wrap and freeze for at least 4 hours, or up to 1 week.
To serve, run a table knife around the edge of the pie and then release the springform pan. Remove sides of pan and slice pie into wedges.
{Optional} Serve pie with a dollop of bourbon whipped cream. Garnish with a tiny pinch of ground nutmeg.

Notes

If available, you can use 5 cups of store-bought eggnog ice cream for this recipe. Just place the ice cream in the refrigerator for ~30 minutes to allow it to soften.

Nutrition