The Eggnog Ice Cream Cake is a delicious mix of festive eggnog flavors and creamy ice cream. It has layers of ginger cookies and homemade ice cream, all topped with a rich chocolate ganache wreath.
This cake is perfect for holiday gatherings and will satisfy anyone who loves the taste of eggnog. The ginger cookies add a nice crunch, while the smooth ice cream and chocolate ganache make it a truly special treat.
Behind the Flavors: The Magic of Eggnog and Ginger Cookies
The Eggnog Ice Cream Cake is a delicious holiday treat that combines creamy eggnog and crunchy ginger cookies. The eggnog, made with milk, cream, sugar, egg yolk, nutmeg, and vanilla, is smooth and rich. The ginger cookies add a nice crunch and a bit of spice that goes well with the sweet ice cream. Enjoying eggnog as ice cream gives a fun twist to classic holiday flavors, making it a perfect birthday cake for someone born on Christmas Day.
Ingredients You'll Need For Eggnog Ice Cream Cake
Eggnog:
- Sugar: Sweetens the eggnog base.
- Egg Yolk: Adds richness and helps thicken the eggnog.
- Milk: Provides a creamy texture and base for the eggnog.
- Heavy Cream: Adds richness and smoothness.
- Nutmeg: Adds a warm, spicy flavor typical of eggnog.
- Vanilla: Enhances the overall flavor with a sweet, aromatic note.
Ice Cream:
- Heavy Cream: Forms the creamy base of the ice cream.
- Sweetened Condensed Milk: Sweetens and thickens the ice cream mixture.
- Milk Powder: Optional, but helps prevent ice crystals from forming.
- Vanilla: Adds a sweet and aromatic flavor.
- Cooled Eggnog: Incorporates the festive flavor of eggnog into the ice cream.
- Ginger Cookies or Cookies of Choice: Adds texture and a spicy crunch to the cake.
Ganache Wreath:
- Chocolate of Choice: Forms the rich, smooth ganache for decoration.
- Heavy Cream: Creates a smooth, pourable consistency for the ganache.
Extras:
- Cocoa Powder: Used for dusting a decorative pattern on top of the cake.
- Ginger Cookie Crumbs: Adds a final festive touch and extra crunch.
How to Make Homemade Eggnog Ice Cream Cake
Making the Eggnog:
Mixing Ingredients: In a bowl, combine sugar and egg yolk. Use a hand mixer to blend until the mixture is smooth and well combined.
Heating Milk and Cream: In a saucepan, pour in the milk and cream. Place the saucepan over medium heat and stir constantly until the mixture reaches boiling point. Immediately remove from heat to avoid overboiling.
Tempering the Egg Mixture: Slowly pour the hot milk and cream mixture into the egg and sugar mixture, stirring constantly with a hand whisk. This gradual addition prevents the eggs from scrambling.
Cooking the Eggnog: Once combined, pour the mixture back into the saucepan. Heat it over medium heat, stirring constantly until it begins to boil again. This thickens the eggnog.
Adding Flavor: Remove the saucepan from heat and add nutmeg and vanilla. Stir well to ensure the spices and vanilla are fully incorporated.
Cooling the Eggnog: Strain the mixture through a fine mesh sieve to remove any lumps. Cover the surface of the eggnog with plastic wrap to prevent a skin from forming, then refrigerate until completely cool.
Preparing the Eggnog Ice Cream Mixture:
Combining Ingredients: In a large mixing bowl, combine heavy cream, sweetened condensed milk, optional milk powder, vanilla, and the cooled eggnog mixture.
Mixing: Use a hand mixer or stand mixer to blend the ingredients. Mix until the mixture thickens and increases in volume by about one-third. This aeration is crucial for a creamy ice cream texture.
Preparing the Cake Ring or Springform Pan:
Setting Up: Place a piece of parchment paper on a flat tray or baking sheet. Position the cake ring or the base of a springform pan on top of the parchment paper.
Lining the Pan: Cut a strip of parchment paper or acetate sheet to match the height and circumference of the mousse ring or pan. Line the inside of the cake ring or pan with this strip, ensuring it fits snugly and stands up straight. This helps in easily releasing the ice cream cake once it's set.
Assembling the Eggnog Ice Cream Cake:
Creating the Base: Dunk the cookies in milk briefly to soften them, then place them in a single layer at the bottom of the prepared pan. Fill any gaps with broken cookie pieces to create an even base.
Layering Ice Cream: Pour one-third of the ice cream mixture over the cookie base, spreading it evenly. Add another layer of milk-soaked cookies on top of the ice cream. Repeat with another layer of ice cream and cookies, finishing with a final layer of ice cream.
Freezing: Place the assembled cake in the freezer and let it freeze overnight to ensure it sets properly.
Making the Ganache Wreath:
Melting Chocolate and Cream: In a microwave-safe bowl, combine chocolate and cream. Heat in 20-second intervals, stirring after each interval until the mixture is smooth and fully melted.
Thickening Ganache: Refrigerate the ganache, stirring every 10 minutes until it thickens enough to pipe. This usually takes around 30 minutes.
Decorating the Cake:
Piping the Wreath: Transfer the thickened ganache to a piping bag fitted with a small plain tip. Pipe the ganache around the top edge of the frozen eggnog ice cream cake to create a wreath pattern. For a rustic look, pipe in small sections rather than continuously around the cake.
Adding Cocoa Powder Design: Place a stencil with a holiday design on top of the cake. Using a fine mesh sieve, dust cocoa powder over the stencil. Carefully lift the stencil to reveal the pattern.
Garnishing: Sprinkle crushed ginger cookie crumbs around the edge of the cake for extra flavor and texture.
Final Freezing: Keep the decorated eggnog ice cream cake in the freezer until ready to serve. Remove from the freezer about 10 minutes before serving to allow it to soften slightly, making it easier to cut.
My Top Tip
To make sure your ice cream cake is easy to slice, dip your knife in hot water before cutting each piece. This will give you clean, smooth cuts without melting the cake too much.
Serving Suggestions
- Warm Drinks: Serve slices of the Eggnog Ice Cream Cake with a cup of hot chocolate, coffee, or spiced tea for a cozy contrast of hot and cold.
- Festive Toppings: Add a dollop of whipped cream and a sprinkle of cinnamon or nutmeg on each slice for extra flavor and a festive touch.
- Fruit Garnish: Pair the cake with fresh berries, such as raspberries or cranberries, to add a burst of tartness that complements the sweet, creamy cake.
- Sauce Drizzle: Drizzle caramel sauce or chocolate sauce over each slice for an added layer of decadence.
- Cookie Crumble: Crush extra ginger cookies and sprinkle them on top of each slice for additional crunch and flavor.
- Mint Leaves: Garnish with fresh mint leaves to add a refreshing aroma and a pop of color to the presentation.
Frequently Asked Questions
Yes, you can make the eggnog a day ahead and store it in the refrigerator. Just make sure it's completely cooled before using it in the ice cream mixture.
You can use any deep, round dish lined with parchment paper. Ensure the dish is freezer-safe and deep enough to hold the layers of the cake.
Yes, store-bought eggnog can be used as a substitute. Just ensure it's thick and flavorful to maintain the richness of the ice cream.
The ice cream cake can be stored in the freezer for up to two weeks. Make sure it's well wrapped in plastic wrap and aluminum foil to prevent freezer burn.
You can use any cookies you like, such as graham crackers, vanilla wafers, or even chocolate cookies. Just ensure they complement the eggnog flavor.
Yes, you can add a small amount of rum or bourbon to the eggnog if you like. I would limit it two two shots or it may affect the texture of the ice cream. Alcohol does not freeze so it may result in a cake that is too soft if you add too much!
Eggnog Ice Cream Cake Recipe
INGREDIENTS
Eggnog
- 2 tablespoon (2 tablespoon) sugar
- 1 (1) egg yolk
- ½ cup (½ cup) milk
- ½ cup (½ cup) heavy cream
- ½ teaspoon (½ teaspoon) nutmeg or to taste
Eggnog Ice Cream
- 600 ml (2 ½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 2 tablespoon (2 tablespoon) milk powder optional
- 1 teaspoon (1 teaspoon) vanilla
- eggnog from above recipe
- 10 (10) ginger cookies more or less
Chocolate Ganache Wreath
- 200 g (7 oz) dark chocolate
- 100 g (3/7 cups) heavy cream
Garnish
- 1 teaspoon (1 teaspoon) cocoa powder
- 1 (1) ginger cookie crushed
INSTRUCTIONS
Eggnog
- Mix sugar and egg yolk in a bowl with a hand mixer.
- In a saucepan, heat milk and cream until boiling, then remove from heat.
- Temper the egg mixture by slowly adding the hot milk mixture while stirring constantly.
- Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly.
- Remove from heat, add nutmeg and vanilla, and stir well.
- Strain the mixture, cover with cling wrap, and refrigerate to cool.
Eggnog Ice Cream
- In a mixing bowl, combine cream, sweetened condensed milk, milk powder (optional), vanilla, and cooled eggnog.
- Mix with a hand mixer until thickened and increased in volume by one-third.
- Use a 6-inch mousse ring or springform pan. Place it on a parchment-lined tray.
- Cut a strip of parchment paper or acetate to fit the height and circumference of the pan. Line the inside of the pan with this strip.
- Ensure the liner is flush against the pan sides with no gaps.
- Dunk cookies in milk and line the base of the cake ring.
- Pour one-third of the ice cream mixture over the cookies, top with more cookies, and repeat, finishing with ice cream.
- Freeze overnight.
Ganache Wreath
- Heat chocolate and cream in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Refrigerate, stirring every 10 minutes until thick enough to pipe.
Decorate
- Pipe ganache around the top edge of the ice cream cake to resemble a wreath.
- Choose a stencil with a festive or simple design.
- Place the stencil gently on top of the frozen ice cream cake. Make sure it's centered and lies flat against the surface to prevent the cocoa powder from seeping underneath.
- Using a fine mesh sieve or a sifter, dust a small amount of cocoa powder over the stencil. Tap the sieve gently to ensure an even layer of cocoa powder.
- Carefully lift the stencil straight up to avoid smudging the design. You should now see the pattern clearly on the cake.
- Sprinkle ginger cookie crumbs around the edge of the cake for added texture and flavor. You can also sprinkle a few crumbs in the center if desired.
- Freeze again until ready to serve. Remove from the freezer 10 minutes before serving.
Holly says
My Christmas Eve eggnog bourbon ice cream cake for my family.
Biscoff cookies for the crust filled with homemade caramel sauce, candied pecans, Biscoff cookies, spiked with bourbon, and chocolate whip cream. I used store bought egg nog, which worked beautifully. I can’t get enough of Fays ice cream cakes. Detailed instructions are great and spot on. Highly recommend for Xmas.
Fay says
How fabulous! Merry Christmas Holly!