Vegan Eggnog Ice Cream

December 14, 2020
On Christmas Eve my family always drink eggnog as a festive treat. Now that I’m vegan, I miss the nostalgic taste, but this recipe is a great replica of the infamous beverage. The trick is to use custard powder, which gives the ice cream a thick egg-like texture and taste, while the spices (nutmeg, cinnamon, rum and vanilla) establish the flavor profile. The recipe is quite easy to make and even though it’s a refreshing and cooling dessert, it still gives you that warm winter feeling inside.
vegan eggnot ice cream in a clear glass with pine cones

Vegan Eggnog Ice Cream

Recipe Type: Sweets
utensils YIELDS 6 servings
herb graphic for recipe card
  • 1/3 cup agave nectar
  • 1 1/2 cups coconut milk
  • 1 cup coconut cream
  • 1/4 cup custard powder or cornstarch
  • 4 tbsp plant milk (I prefer oat)
  • 2 tsp vanilla extract
  • 3 tbsp spiced or dark rum
  • 1/2 tsp nutmeg
  • 1 cinnamon stick
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1. Measure out the agave nectar, coconut milk and cream and add it to a pan with the vanilla extract, rum, nutmeg and cinnamon. Bring the mixture to a simmer. The liquid should be hot, but not boiling.

2. While you’re heating up your cream mixture, warm-up 4 tbsp of plant-based milk in the microwave for around 20 seconds and then add in the custard powder to make a paste. 

3. Then, stir the custard into the cream mixture and use a non-electric whisk to mix it all through, making sure everything is incorporated.

4. Once the mixture is cohesive you’ll need to pour it through a sieve to retrieve the cinnamon and any random lumps of custard. After this, whisk the mixture once more to make sure there are air bubbles incorporated into the ice cream.  

5. Once whisked, pour the mixture into some tupperware and place some damp baking paper on top to stop the custard from forming a skin.

6. Leave the mixture for around 40 minutes until it has cooled and then take off the baking paper and place the mixture in the freezer. (Unless you have an ice cream maker, in which case, use the ice cream maker per its instructions).

7. If you’ve placed your mixture into the freezer you’ll need to check it around every 30–40 minutes for up to 3 hours to churn. This is to ensure that the ice cream will be smooth and without any ice crystals. 

8. After about 8–10 hours (or overnight) your ice cream should be ready to eat.

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Photo: Hannah Roberts

Hannah Roberts
Hannah has been vegan for three years and loves experimenting with food and creating recipes to put on her blog. Her other passion is writing and she is currently studying journalism in London. You can check out her website website and Instagram.


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