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Eggnog Ice Cream Floats

Eggnog Ice Cream Floats

  • Yield: 2 ice cream floats (with extra ice cream) 1x



For the Eggnog Ice Cream:

  • 2 cups eggnog
  • 2 cups heavy cream
  • 1 (10-oz) can sweetened condensed milk
  • 1 tablespoon vodka, bourbon, or dark rum
  • 1 teaspoon vanilla bean paste or extract
  • ½ teaspoon grated or ground nutmeg
  • ½ teaspoon sea salt

For Two Floats:

  • 4 scoops of the ice cream
  • ¼ cup bourbon, rum, or vodka
  • ¼ cup eggnog
  • 1½ cups club soda
  • Whipped cream, for garnish
  • Nutmeg, for garnish


For the Eggnog Ice Cream:

  1. Mix eggnog, heavy cream, condensed milk, vodka/bourbon/rum, vanilla, nutmeg, and salt in a large bowl.
  2. Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions.
  3. Transfer ice cream to an airtight container and place in the freezer for at least 2 hours before serving.

For Two Floats:

  1. Scoop the ice cream into two tall glasses.
  2. Pour the bourbon and eggnog over top and gently stir to mix. Top each glass off with the club soda.
  3. Garnish with whipped cream and nutmeg and serve immediately – with straws!


  1. In a pinch, you can use store-bought eggnog or vanilla bean ice cream here.

Eggnog Ice Cream adapted from here.