Eggnog Ice Cream Cake Recipe

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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. The ginger cookies add a nice crunch, while the smooth ice cream and chocolate ganache make it a truly special treat.

Prep Time 34

Chill Time 6

Total Time 6 34

Servings

Calories 492kcal

Author Fay Khoury

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.

NOTES

Use milk powder to prevent ice crystals in the ice cream (optional).

Line the cake ring with an acetate collar for easy removal.

Dunk cookies in milk for a softer texture in the cake.

Allow the ice cream cake to soften slightly before cutting.

NUTRITION