This Vegan Eggnog Ice Cream is incredibly creamy and decadent. It’s a twist on Eggnog like no other. Made with simple ingredients and transformed for the holiday season.
Ingredient List for this Creamy Holiday Treasure
- Raw Cashews soaked a minimum of two hours or overnight for maximum creaminess.
- Full-fat coconut milk and coconut cream. Again, for maximum creaminess and to balance the flavor of cashews.
- Organic Cane Sugar is a star in this ice cream. It provides the type of sweetness we expect in a good ice cream. I would not recommend any substitutions here.
- Eggnog spices are important. I used organic cinnamon, fresh nutmeg, maca powder and a pinch of cardamom. I also added some vanilla extract because I didn’t have vanilla beans on hand. If you do, use them!
- I did not use bourbon in this recipe. Due to my alpha1 status and liver/lung issues, I avoid all alcohol. No alcohol makes this a family friendly ice cream that I’m sure both you and the kiddos will love.
Eggnog Ice Cream Sandwiches
Mini ice cream sandwiches are so fun and easy to make. Start with my Grain-Free Vegan Gingerbread Cookie dough.
This particular cookie dough is made with almond flour which gives it a light and chewy texture.
After the cookies are baked and completely cooled, simply add a small scoop of Vegan Eggnog Ice Cream between two cookies. Roll the sandwiches in crushed candy canes. You might also try rolling them in chopped nuts, seeds or adding festive sprinkles. Use what you have!
Merry Christmas my Friends!
