adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Eggnog Ice Cream Dessert
0 Likes
Prep Time:
25 minutes
Total Time:
4 hours 55 minutes
Indulge in a creamy eggnog ice cream with a crunchy pecan crust - the perfect cool dessert.
Ingredients:
  • 24 gingersnap cookies
  • 1/2 cup chopped pecans
  • 1/4 cup butter, melted
  • 3 pints (6 cups) vanilla ice cream, softened
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons rum extract
  • 16 pecan halves, toasted
Instructions:
  • - Preheat oven to 350°F. - In a food processor, pulse gingersnaps and chopped pecans until finely ground. - Add butter and pulse until combined. - Press mixture into the bottom and 1 inch up the sides of an ungreased 9-inch springform pan. - Bake for 8 to 10 minutes until edges are lightly browned. - Allow to cool for 30 minutes until completely cooled.
  • Combine the softened ice cream, nutmeg, and rum extract in a large bowl, mixing until well blended. Spread the mixture evenly in the crust-lined pan and decorate the top edge with pecan halves. Cover the dessert and freeze for at least 4 hours or up to 2 weeks.
  • Allow the dessert to come to room temperature for 15 minutes. Loosen the edges with a knife and remove the pan sides. Slice into wedges and serve.

Similar Recipes