Craftwytch Ice Cream

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Boozy Eggnog Latte Ice Cream

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A bowl of homemade ice cream with swirls of gingerbread cookie crumbs, held in a glass dish with a hand in the background.
A container filled with an assortment of gingerbread cookies shaped like stars, gingerbread men, and other festive designs.

This is a semi home made recipe. I bought a brand of egg nog that I enjoy and is quite thick. It contains all of the ingredients needed to make ice cream, but I still used equal parts egg nog and whipping cream, about 1 3/4 cups of each.

A bottle of Broguiere's Old Fashioned Eggnog featuring a cartoon cow logo and a bright yellow label.
Nutrition label of a container of eggnog showing ingredients and nutritional information.
A creamy yellow mixture is being poured into a glass bowl, with a marbled countertop in the background.

For the coffee flavor I used 1/2 cup of Autocrat Coffee syrup, the state drink of Rhode Island, but not often found elsewhere. You could use some boiled down coffee or a few espresso shots, but the syrup is sweet and mild and works really well in this recipe.

A carton of heavy whipping cream with a bright red label, indicating it is rich and creamy, placed next to a glass mixing bowl on a marble surface.
A person's hand pouring dark liquid into a turquoise measuring cup shaped like an ice cream cone.
A bottle of Autocrat Coffee Syrup with a bright yellow label, prominently displaying the product name and indicating it as the official state drink of Rhode Island.

The real star of the show is the booze. You can use whiskey, brandy or rum and I opted for a nice El Dorado 12 year old rum. The ice cream hinges on the booze so try and find some with a nice flavor.

A close-up shot of a hand stirring a mixture of egg nog and cream in a glass bowl, with a layer of syrup swirling into the mixture.
A close-up of a hand pouring a dark liquid, possibly coffee syrup, into a yellow mixing bowl filled with a frothy light-colored mixture.
Close-up of a bottle of El Dorado 12 Year Old Rum, featuring a red and gold label with details about the brand and alcohol content.

After its fully chilled in the refrigerator for at least 2 hours, churn in an ice cream maker. The alcohol will give you a smooth but decidedly softer texture. This will firm up nicely in the freezer and be very easy to scoop.

Egg nog mixture being poured into an ice cream maker.
A close-up view of eggnog ice cream churning in an ice cream maker, showing a creamy and smooth texture.
A metal tin filled with various gingerbread cookies shaped like stars, gingerbread people, and other festive motifs.

For texture, blend up a cup of gingerbread cookies in a food processor. I used the Tartine gingerbread recipe and it’s perfect, but store bought is also fine. Sprinkling the crumbs in between layers of ice cream and more coffee syrup will give you a tasty and well textured ice cream.

A bowl of gingerbread cookies inside a food processor, ready to be blended.
A close-up of a food processor filled with finely crushed gingerbread cookies, held by a person wearing a disposable glove.
A hand holding a cup with coffee syrup drizzled inside, resting on a marble surface.
A close-up view of a cup filled with creamy homemade coffee-flavored ice cream with a drizzle of coffee syrup on top.
A blue spatula is pouring crumbs into a mixing bowl containing a creamy mixture.
A hand adding a drizzle of coffee syrup on creamy ice cream mixture in a bowl.

This was the star of the show at my Christmas dessert table, so I highly recommend finding the best ingredients possible.

Print Recipe

Boozy Eggnog Latte Ice Cream

Servings: 0

Ingredients

  • 1 3/4 cup full fat egg nog
  • 1 3/4 cup whipping cream
  • 1/2 cup coffee syrup plus a few tablespoons to add when it's finished.
  • 1/4 cup rum, brandy or whiskey
  • 1 cup gingerbread cookies

Instructions

  • Combine 1 3/4 cup Egg Nog that contains eggs and/or xanthan gum or guar gum and 1 3/4 cup whipping cream in a medium bowl.
  • Add 1/2 cup of coffee syrup.
  • Add 1/4 cup rum, brandy or whiskey. (optional)
  • Refrigerate for an hour until fully chilled.
  • Grind up 1 cup of gingerbread cookies or ginger snaps in a food processor.
  • Churn the ice cream. Once finished, gently fold in the gingerbread cookies. You don't want it to be fully mixed in. You can also add them in pockets when transferring ice cream to the container.
  • Transfer ice cream to a container, alternating with more coffee syrup.
  • Freeze overnight for a more scoop-able consistency or enjoy right away as a soft serve consistency.
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