Eggnog Ice Cream Pie is a heavenly and unique Christmas dessert with an easy graham cracker crust and homemade eggnog ice cream with mint chocolate chunks.
Eggnog Ice Cream Pie
Are you looking for a super delicious and unique Christmas dessert? You’ve come to the right place! This heavenly Eggnog Ice Cream Pie has an easy graham cracker crust filled with creamy homemade eggnog ice cream with mint chocolate sprinkled through out. AND you can get all of this heaven without an ice cream maker! True story. I can’t rave enough about how delicious this eggnog ice cream turned out. So creamy, smooth, delicious. and festive!
Eggnog Ice Cream Pie Recipe
- 1 1/2 cups finely crushed graham crackers about 20 squares
- 6 tablespoons butter melted
- 1/4 cup sugar
- 1 cup milk
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 cups eggnog
- package Andes Creme de Menthe Baking Chips or about 10 oz mint chocolate candies chopped
- In a medium mixing bowl, mix graham crackers, 1/4 cup sugar, and butter. Add to a 9 inch pie dish and press using a flat measuring cup or glass to flatten on the bottom and sides. Bake in a 350° oven for about 8-10 minutes, just until set.
- Pour milk into a medium saucepan. Over medium heat, bring milk to a gentle simmer. Watch for when bubbles just start to form around the edges. Then remove from heat.
- Add 1 cup sugar and salt to the scalded milk. Stir until sugar and milk are completely dissolved.
- Add the heavy whipping cream and eggnog and stir until everything is well blended.
- Pour the ice cream mixture into a bowl (if you have one with a lid, that's even better. I used my trusty Pyrex). Allow to cool to room temperature.
- Once ice cream mixture is cooled cover (with the lid or you can use plastic wrap or foil) and place in refrigerator. Allow the mixture to "age" in the refrigerator for at least 4 hours or up to 24 hours.
- Remove from refrigerator and stir. Then re-cover and place in the freezer. (I recommend starting the freezing process in the morning so you have all day to tend to it). After 2 hours, take the bowl from the freezer, beat with a hand mixer to break up the ice crystals, then return to the freezer. Repeat this process until ice cream is fully frozen and creamy.
- When the mixture starts to thicken, but not fully harden, add in your baking chips. You don't want the ice cream too runny when you do this because then they'll all sink to the bottom. But you also want it soft enough to be able to stir them in.
- After stirring in baking chips, transfer your ice cream to your pie shell and return to the freezer to harden.
- Serve cold and drizzled in chocolate sauce, if desired.
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