I now make eggnog ice cream every Christmas {or Thanksgiving} season so that I can have these ice cream sandwiches. The combination of eggnog and ginger is a match made in heaven. They are meant to go together.
I am still searching for the perfect homemade ginger cookie that freezes well for ice cream sandwiches. For now, I am more than happy with Anna’s Ginger Thins (a Swedish pepparkakor). Though thin and crunchy right out of the box, they become softer when frozen so their texture is perfect for ice cream sandwiches. 
Eggnog Ice Cream Sandwiches
- Total Time: 6 hours 20 minutes
- Yield: 24 servings 1x
Description
These eggnog ice cream sandwiches combine rich, creamy eggnog ice cream with the perfect ginger snap cookies for a festive treat.
Ingredients
- 3 eggs
- 2 cups (480 ml) milk
- 1 cup (240 ml) sugar
- 2 cups (480 ml) eggnog
- 2 tsp vanilla extract
- 1/4 tsp nutmeg
- Ginger thin cookies (such as Anna's)
Instructions
Eggnog Ice Cream
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon. It will take about 20 minutes.
- Let the mixture cool.
- Add the eggnog, vanilla and nutmeg.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it.
- If you want firmer ice cream, transfer it to a sealed container and let it freeze for several hours until it hardens.
- *Recipe makes 1 quart of ice cream.
Ice Cream Sandwiches
- Let the ice cream soften a little bit at room temperature so that it is easier to work with.
- Scoop some ice cream onto a cookie and place another cookie on top, gently pressing the two cookies together until the ice cream reaches the edge.
- Smooth the ice cream around the edges with a table knife or spatula, if necessary.
- Place the ice cream sandwiches on a plate in the freezer while you continue assembling the other sandwiches.
- Once the ice cream sandwiches are frozen and firm, transfer them to a sealed container. You can stack them if you place a piece of waxed paper in between the layers.
Notes
- Anna’s Ginger Thins are recommended for their perfect texture when frozen.
- These sandwiches can be made ahead and stored in the freezer for up to a week.
- Experiment with different ginger cookies to find your favorite combination.
- Prep Time: 6 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 210
- Sugar: 22
- Sodium: 55
- Fat: 9
- Carbohydrates: 28
- Fiber: 0
- Protein: 4
- Cholesterol: 55
Find it online: https://honestcooking.com/eggnog-ice-cream-sandwiches/
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Frequently Asked Questions
Why do the cookies soften after freezing — is that a problem?
Not at all — it’s by design. The article explains that Anna’s Ginger Thins are crunchy right out of the box, but become softer when frozen, which makes their texture perfect for ice cream sandwiches. A cookie that stays too hard when frozen would crack or shatter when you bite in.
The recipe uses both eggnog and a cooked custard base — why not just freeze straight eggnog?
The 2 cups of milk, 3 eggs, and 1 cup of sugar are cooked together over low heat for about 20 minutes into a custard before the eggnog is added. This cooked custard base makes the ice cream creamier and helps it scoop cleanly. The 2 cups of eggnog go in afterward along with vanilla and ¼ tsp nutmeg.
Can I make these sandwiches ahead and store them?
Yes — the notes say they can be made ahead and stored in the freezer for up to a week. Stack them with a piece of waxed paper between layers in a sealed container to prevent them from sticking together.
What a fantastic Christmas recipe!!!! I love the sound of eggnog ice cream. Yum!
Are you kidding me? This looks SO goood!! :D