Vegan Eggnog & Eggnog Ice cream

The Whole Food Plant Based Cooking Show

Jill Dalton

Cook Time: 10

Servings:

Calories: 345kcal

Get ready to elevate your holiday celebrations with these delicious Plant-Based Eggnog and Eggnog Ice Cream recipes! This creamy, festive treat captures all the warm, spiced flavors of traditional eggnog without the dairy or eggs.

Perfect as a drink or a decadent ice cream, these recipes are easy to make and ideal for sharing with family and friends. Whether you’re sipping on a chilled glass of eggnog by the fire or serving up scoops of eggnog ice cream alongside your favorite holiday desserts, this plant-based twist on a classic will bring joy and flavor to your celebrations.

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Equipment

Ingredients

Eggnog

2 ½ cups soy milk unsweetened, or plant based milk of choice
⅓ cup deglet dates
¼ cup cashews or almonds
1 tsp vanilla extract
¾ tsp nutmeg
¾ tsp cinnamon
sprinkle ginger powder

Eggnog Ice Cream

1 ½ cups my eggnog
1 banana very ripe

Instructions

Eggnog

Add all ingredients to a blender and blend until dates are completely pulverized.
Optional: You can strain through a sieve to filter out any remaining date chunks

Eggnog Ice Cream

Add all ingredients to a blender and blend until smooth.
Pour into a Ninja Creami cup and freeze for at least 8 hours.
Spin in the Ninja Creami Machine on the lite setting for 2 cycles.

Notes

Nutritional information is not accurate because it is calculating both the eggnog and the ice cream.

If you don't have an Ninja Creami machine, you can use a regular ice cream maker but you will need to double the recipe to have enough volume to run in a regular ice cream machine.

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Nutrition