ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Iced Eggnog

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


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

How to Make It

  1. 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.)

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

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

Christmas with Southern Living 1996