Iced Eggnog

Oxmoor House
Here's a rich takeoff on iced coffee. Vanilla-rum ice cream cubes melt quickly to provide a punch of flavor.
8 cups


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3 1/2 cups vanilla ice cream, softened
1/2 cup dark rum
2 quarts refrigerated eggnog
Freshly ground nutmeg


Combine softened ice cream and rum; stir until blended. Spoon mixture into ice cube trays. (You should be able to make about 28 ice cream cubes.) Freeze at least 8 hours. (Ice cream cubes will not freeze hard like ice. You'll be able to remove them as soft cubes.)

Fill individual glasses two-thirds full with eggnog. Add 2 or 3 ice cream cubes to each glass. Sprinkle with nutmeg. Serve immediately.

Note: You can combine the eggnog and ice cream cubes in a punch bowl and serve with a ladle, if desired.

Created date

October 2003