Soft-Serve Eggnog Ice Cream
Prep Time
Cook time
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This Soft-Serve Eggnog Ice Cream is a dead ringer for the Thomas family's traditional Christmas Eve frozen eggnog drink - only Trim Healthy Mama friendly, low carb, and refined sugar free! See the notes section below for allergy information and answers to FAQs.
Recipe type: Ice Cream
Cuisine: THM S, Low Carb, Refined Sugar Free
Serves: 12 half cup servings
  • 2 cups half and half
  • 2 cups unsweetened almond or cashew milk
  • 2 eggs
  • 4 egg yolks
  • ⅓ cup xylitol (or more, to taste)
  • 1 teaspoon molasses
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt (scant)
  • ½ teaspoon glucomannan
  • -
  • 1 cup heavy whipping cream
  • 1 tablespoon vegetable glycerin
  • 2 teaspoons vanilla extract
  • ¼ teaspoon maple extract
  • ⅛ teaspoon + 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 teaspoon)
  • Dash rum extract (optional; I prefer it without)
  1. Blend the first set of ingredients together until smooth, adding the glucomannan right before blending so it doesn't clump. (I blend with an immersion blender right in a saucepan.) Transfer to a saucepan on the stovetop and heat over medium to medium-low heat, whisking often. You want to pull the ice cream base off the heat just as it starts to bubble and thicken; if you leave it on the heat too long you’ll end up with scrambled eggs. The mixture will become frothy and puff up a bit and get thicker; these are your signs to pull the pan off the burner. (General rule of thumb: pull it off before you think it’s done.)
  2. Add the second set of ingredients to the ice cream base and blend or whisk to incorporate. Let the ice cream base cool in the counter, then cover and refrigerate to chill completely before churning. (Chilling overnight works great.)
  3. After the base is completely chilled, churn it in a 1.5 quart automatic countertop ice cream churn according to manufacturer’s directions. Because of the xylitol and vegetable glycerin the ice cream will probably only reach a soft-serve consistency in the churn. I like to eat it like this because it reminds me of my family’s tradition of vanilla ice cream milkshake-y eggnog on Christmas Eve, but if you want it to be firmer, transfer to a shallow airtight container and freeze for a few hours before eating.
  4. I like to eat my eggnog ice cream at a soft-serve consistency garnished with some Reddi-wip, a slight drizzle of molasses, and a sprinkle of nutmeg. Or Reddi-wip and peanut butter.
-Xylitol keeps ice cream from freezing so hard, so any sweetener substitutes might not have the same effect. If you don’t mind the ice cream freezing harder, feel free to substitute your favorite low-glycemic sweetener for the xylitol (and the stevia) to taste.
-Up to ¼ teaspoon molasses per serving is allowed on the THM plan for flavor. In this recipe it mimics a brown sugar flavor.
-Xanthan gum can usually be substituted 1:1 for glucomannan and is easier to source locally.
-Vegetable glycerin improves the texture of the ice cream and keeps it from sticking to the sides of the ice cream maker. CLICK HERE to see my recommendation.
-I highly recommend this ice cream churn because it’s super easy to use, but if you don’t have one you could try freezing the ice cream base as ice cubes, then letting the ice cubes soften a bit before blending to a soft-serve consistency in a high-powered blender.
-Leftover ice cream will freeze hard when frozen for an extended period of time. Let it thaw on the counter for 30-40 minutes or in the fridge for 3 hours or so to bring it to a nicely scoopable consistency.
-Nutrition information calculated per half cup serving. Allergy and nutrition information do not include any toppings.
-Gluten free
-Nut free if you use carton coconut milk in place of almond or cashew milk. Most people with tree nut allergies can eat coconut products, but confirm with your doctor first.
Calories: 169 Fat: 14 g Carbohydrates: 3.08 g net carbs (minus sugar alcohols and glycerin) Protein: 4 g
Recipe by Briana Thomas at