Eggnog Ice Cream Dessert

Eggnog Ice Cream Dessert
295 min.
16
204kcal

Suggestions


Indulge in the festive spirit with our delightful Eggnog Ice Cream Dessert, a perfect treat for holiday gatherings and special occasions. This creamy, dreamy dessert combines the rich flavors of traditional eggnog with the crunch of gingersnap cookies and pecans, creating a harmonious blend that will tantalize your taste buds. With a preparation time of just under five hours, this dessert is surprisingly easy to make, allowing you to impress your guests without spending all day in the kitchen.

The base of this dessert features a buttery gingersnap crust that adds a delightful crunch, perfectly complementing the smooth and velvety vanilla ice cream infused with nutmeg and rum extract. Each bite is a celebration of flavors that evoke the warmth and joy of the holiday season. Topped with toasted pecan halves, this dessert not only looks stunning but also offers a satisfying texture that enhances the overall experience.

Whether you're hosting a holiday party or simply looking to treat yourself and your loved ones, this Eggnog Ice Cream Dessert is sure to be a crowd-pleaser. Serve it after a festive meal or as a sweet surprise during a cozy evening at home. With its rich flavors and elegant presentation, this dessert is bound to become a cherished favorite in your holiday repertoire. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • 24  gingersnaps 
  • 0.5 cup pecans chopped
  • 0.3 cup butter melted
  • cups whipped cream softened
  • 1.5 teaspoons nutmeg 
  • 1.5 teaspoons rum extract 
  • 16  cashew pieces toasted

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • knife
  • springform pan

Directions

  1. Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground.
  2. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan.
  3. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
  4. In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended.
  5. Spread evenly in crust-lined pan.
  6. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
  7. To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan.
  8. Cut into wedges to serve.

Nutrition Facts

Calories204kcal
Protein5.68%
Fat54.3%
Carbs40.02%

Properties

Glycemic Index
13.51
Glycemic Load
7.07
Inflammation Score
-3
Nutrition Score
4.5565217616765%

Flavonoids

Cyanidin
0.37mg
Delphinidin
0.25mg
Catechin
0.25mg
Epigallocatechin
0.19mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg

Nutrients percent of daily need

Calories:204.39kcal
10.22%
Fat:12.53g
19.28%
Saturated Fat:5.82g
36.36%
Carbohydrates:20.78g
6.93%
Net Carbohydrates:19.78g
7.19%
Sugar:12.86g
14.29%
Cholesterol:29.41mg
9.8%
Sodium:120.89mg
5.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.95g
5.89%
Manganese:0.35mg
17.54%
Vitamin B2:0.16mg
9.19%
Phosphorus:80.27mg
8.03%
Calcium:75.58mg
7.56%
Vitamin A:299.34IU
5.99%
Copper:0.12mg
5.96%
Magnesium:20.99mg
5.25%
Iron:0.91mg
5.05%
Vitamin B1:0.07mg
4.73%
Potassium:160.21mg
4.58%
Zinc:0.65mg
4.32%
Fiber:0.99g
3.97%
Vitamin B5:0.37mg
3.74%
Vitamin B12:0.2µg
3.32%
Folate:12.98µg
3.25%
Selenium:1.89µg
2.7%
Vitamin E:0.39mg
2.63%
Vitamin B6:0.05mg
2.39%
Vitamin B3:0.46mg
2.29%
Vitamin K:1.29µg
1.23%