Eggnog Ice Cream Sandwiches
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 32+
Once you try these ice cream sandwiches I think that you will agree that eggnog ice cream and ginger thins are meant to go together.
Eggnog Ice Cream
  • 3 eggs
  • 2 cups milk
  • 1 cup sugar
  • 2 cups eggnog
  • 2 tsp vanilla extract
  • ¼ tsp nutmeg
  • Ginger thin cookies (such as Anna's)
Eggnog Ice Cream
  1. In a large saucepan, beat the eggs, milk and sugar until well blended.
  2. Cook the egg mixture over low heat, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon. It will take about 20 minutes.
  3. Let the mixture cool.
  4. Add the eggnog, vanilla and nutmeg.
  5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
  6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it.
  7. If you want firmer ice cream, transfer it to a sealed container and let it freeze for several hours until it hardens.
  8. *Recipe makes 1 quart of ice cream.
Ice Cream Sandwiches
  1. Let the ice cream soften a little bit at room temperature so that it is easier to work with.
  2. Scoop some ice cream onto a cookie and place another cookie on top, gently pressing the two cookies together until the ice cream reaches the edge.
  3. Smooth the ice cream around the edges with a table knife or spatula, if necessary.
  4. Place the ice cream sandwiches on a plate in the freezer while you continue assembling the other sandwiches.
  5. Once the ice cream sandwiches are frozen and firm, transfer them to a sealed container. You can stack them if you place a piece of waxed paper in between the layers.
Recipe by Itsy Bitsy Foodies at