Frozen Eggnog
Try this Frozen Eggnog recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup heavy whipping cream
- 2 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 3/4 cup heavy whipping cream
- 1 1/4 cup unsweetened almond milk
- 2 cups unsweetened almond milk
- -
- 1/2 cup cottage cheese
- 1/8 sp.salt
- 1 tsp. grandma's molasses
- 4 farm fresh eggs
- 1 t vegetable glycerin (helps keep this creamy) optional
- 1/4 tsp. thm pure stevia extract powder
- 1-2 tsp. thm super sweet blend or more, to taste
- 1/8-1/4 sp.rum extract to taste (i used watkin's brand; start with 1/8 tsp. then add more if you like)
- 1/2 tsp. glucomannan
- Carbohydrate 4.1604 g
- Cholesterol 108.4 mg
- Fat 29.13425 g
- Fiber 0 g
- Protein 8.22145 g
- Saturated Fat 17.827135 g
- Serving Size 1 1 quart (132g)
- Sodium 214.95 mg
- Sugar 4.1604 g
- Trans Fat 1.97227 g
- Calories 307 calories
Blend the first section of ingredients together in order until totally smooth. Pour the mixture into ice cube trays (I used 3) and freeze until hard.When you are ready to make your eggnog, get the ice cube trays out and let them soften up for 10 minutes. Blend in a high-powered blender with the second section of ingredients for about a minute until smooth (mixture will be thick). Taste and adjust sweetness, rum flavor, and nutmeg as desired. You can also add more cream and/or almond milk for a thinner beverage if you like. Serve (yields about two quarts).Store any leftovers back by the vent in your fridge where it's cold and drink the next day.
