Eggnog Oreo Ice Cream

by Erin

Who says ice cream can’t be a holiday dessert!? Cookies and cream gets festive with the addition of eggnog in this Eggnog Oreo Ice Cream. 

Eggnog Oreo Ice Cream 3

Jump to recipe

As much as I enjoy the holidays, man am I spent already, and it’s not even Christmas yet!

We drove down to TN again this past weekend for a holiday party with friends and while it was a blast, I was ready to go to bed when we got home at 6pm on Sunday. And we get to drive a similar distance to Rochester, NY for Christmas in just 4 days.

After this coming weekend, I’m gonna look forward to staying put in Columbus for awhile.

Eggnog Oreo Ice Cream 1

Anywho, about this ice cream.

While some of you may scoff at the idea of ice cream in the winter, I don’t see any reason for ice cream to be a seasonal dessert. Unless it’s eggnog flavored, then it should be devoured during the winter holidays.

So what I’m trying to tell you, is that you need to make this ice cream for any and all of your holiday events over the next couple of weeks. If you love eggnog, you’ll love this ice cream. And it’s mixed with chopped up Oreos for a fun variation of cookies and cream.

Eggnog Oreo Ice Cream 2

Here are some more Eggnog recipes to keep you going!

Two years ago: Eggnog Hot Chocolate Pound Cake

Three years ago: Meyer Lemon Chess Pie

Five years ago: Pecan Fruit Cake


Yield: 1 Quart Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 5 egg yolks
  • 1/2 cup granulated sugar, divided
  • 1-3/4 cups heavy cream
  • 3/4 cup eggnog
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1-1/4 cups chopped Oreo cookies (I used 12 regular)


  1. Whisk together the egg yolks and ¼ cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
  2. Heat the remaining ¼ cup of sugar, cream, eggnog and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle ½ cup into the egg yolk mixture, whisking constantly. Repeat with another ½ cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
  3. Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes. Pour the custard through the strainer into a clean bowl and stir in the vanilla extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
  4. Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, scoop a third of it into a freezer safe container, top with half the chopped cookies and repeat. Top cookies with last ⅓ of ice cream. You may eat immediately or freeze 4 more hours for firmer ice cream.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from That Skinny Chick Can Bake.

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Camilla M Mann December 7, 2022 - 12:30 pm

Erin, thanks for joining in the fun and games! I can’t wait to try this ice cream.

CakeSpy December 20, 2016 - 8:22 am

This is some seriously brilliant flavor fusion up in here.

spiffycookie December 20, 2016 - 8:36 am

Thanks!! It really is as good as you think it is ;-)

Ashley | Spoonful of Flavor December 19, 2016 - 1:17 pm

Oh, my! The combination of flavors is irresistible. I might just have to stop everything and make this ice cream. Considering it’s still 80 degrees here in Florida, I could go for a double scoop!

spiffycookie December 19, 2016 - 1:26 pm

Do it!! It’s only in the 20s here and I’m ready for a scoop haha.


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