Vegan Eggnogg Ice Cream

Truth be told, I never even liked eggnog before I went vegan. My Dad used to kind of make fun of it which lead me to believe it must be gross. When I looked at it, it kind of looked gross to me too I guess, plus the thought of egg in a drink sounded unappetizing too. Maybe it was just the vegan inside me just wanting to not eat animal products even when I was young. When I first tried soy nog as a vegan, because I was told by a few of my friends that it was really good, I actually started to like it! It didn't have the look of the real stuff, but it was sweet, creamy and delicious, and I laced it with bourbon.  I don't buy most store-bought milks anymore, but I have made versions at home that me and my family like just as much (even the omnivores, which is everyone but myself).


I wanted some ice cream to go with a warm dessert I was making, and I wanted it to be somewhat neutral but still Holiday themed (not peppermint) so I decided on eggnog. It is neutral enough to go with almost everything, from pie, to warm cake to an ice cream sundae, and of course it is delicious as well!  So, I made a simple eggnog ice cream that came together fast, and was just what I was looking for.  To make the base creamy, I used a mixture of coconut milk and cashew butter.  It gives it kind of an eggnog like rich texture and slightly neutral but almost dairy like flavor.  I sweetened it with dates, which always make things delicious and leave you feeling better than if you used something refined.  Lastly, I added in some sea salt, nutritional yeast, miso, and cider vinegar to give it more of an eggnog flavor.  These ingredients may sound odd in a dessert, but trust me they are needed to make this taste more like eggnog with out any artificial "eggnog flavor" added.  I am not a fan of those pre-made artificial flavors, who knows what they are really made of!


The base for this ice cream tasted delicious, like I could have drank it like normal eggnog, but I knew it would be even more delicious as ice cream!  Once it was frozen, it tasted even better, and scooped up beautifully!  If you are an eggnog fan, give this a try!  Or if you need an ice cream to serve alongside Holiday cakes or pies, this would be wonderful!


Vegan Eggnogg Ice Cream
Makes 3 cups


  • 3 cups full fat organic coconut milk
  • 1/2 cup raw cashew butter
  • 1/2 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
  • 1/4 tsp sea salt
  • 1 tsp white miso
  • 1 Tbsp nutritional yeast
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 Tbsp bourbon (check Barnivore to make sure it is vegan)


  1. Combine all ingredients but the bourbon in a blender and blend until smooth.
  2. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
  3. Whisk in the bourbon
  4. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
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