Keto Eggnog Ice Cream (GF, DF, RSF)

by Elora Harre

We know Eggnog isn't really a big thing here in New Zealand, but we couldn't pass up the opportunity for a coconut cream based, boozy spiced ice cream! And we think you're going to love it too. This super smooth and creamy ice cream is the perfect way to finish off a meal, and would be gorgeous on top of a warm piece of our Keto Cake.

This recipe does require an ice cream machine, so make sure you have that stored in the freezer for at least 15 hours, and only remove it at the very last moment. It's also important that because of the gelatin content in this recipe that you don't chill the ice cream base, and instead only let it come down to room temperature, otherwise it will set up like jelly!

The alcohol is what keeps this ice cream smooth and soft as it never crystallises completely. You can leave this out if you wish, but you will find that the ice cream is a lot harder.

This ice cream uses 5 egg yolks, so if you have some leftover after making our Keto Pavlova, this recipe is a great way to use them up!


Keto Eggnog Ice Cream

You'll need:

3 cups Coconut Cream (full fat is important - we use Organic Macro brand, or FiaFia Coconut Cream)
5 large Egg Yolks
1/2 cup Allulose or Erythritol
2 tsp Natural Vanilla
1 tsp Cinnamon
1 tsp Nutmeg
1/4 cup Water
2 tsp Gelatin
1/8 - 1/4 cup Coruba Rum (to your taste)


Ensure your ice cream bowl has been frozen for at least 15 hours prior to starting your mix.

In a saucepan over a medium heat, add all of your coconut cream except half a cup. 

Pour the remaining half cup of coconut cream into a small bowl with your egg yolks and mix to combine. Set aside.

Add your allulose (or erythritol) to your saucepan of coconut cream, along with your vanilla, cinnamon and nutmeg. Mix until well combined and cook until a layer of bubbles appears on top. Turn the heat down to low.

Now you will temper the eggs to bring them up to heat: take half a cup of the hot coconut cream mixture, and slowly pour into the egg yolks whilst whisking. Pour the egg mixture into the hot coconut cream mix slowly, whilst whisking the whole time.

Continue to cook this mixture, stirring gently with a spatula, until the mixture lightly coats the back of a spatula. It should not be as thick as custard. Remove from the heat.

Activate your gelatin by mixing the 2 tsp of gelatin with the cold water. Pour into the ice cream base, along with the rum, and mix until well combined. Sit the mixture to the side and allow it to come to room temperature. You can place it into a sink filled with water (careful not to let the water into the mixture!) or over an ice bath if you wish for it to cool faster.

Once cooled, assemble your ice cream machine. Turn on your ice cream machine and pour in your mixture. Be sure to get all of the mix in there! It may not look like much, but it will expand as it chills. Process as per your ice cream machines specifications, but it will take between 30-40 minutes. Ours took 30 minutes.

Once processed, use a spatula to scoop into your ice cream container. We used a standard loaf tin, but you could use a wider flat glass container with a lid. Place into the freezer to for at least 1 hour before serving. We like to make ours the day before!



Planning to make these this Christmas? Please don’t forget to tag us! We LOVE to see your creations @nourishandthrivenz and #NourishandThriveNZ

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.