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No Churn Eggnog & Gingersnap Protein Ice Cream
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10 4 oz servings
Calories per serving: 260 kcal
  • 2 1/4 cups Califia Farms Holiday Nog Almond Milk (18 oz)
  • 4 34 gram scoops Cellucor Vanilla Casein
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup gingersnap syrup (4 oz)
  • 6 Stauffer ginger snap cookies crumbled
  • 3 oz bourbon
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash ground cloves
  • Dash ground ginger
  1. Add eggnog and protein powder to a large bowl and mix with a hand mixer until smooth and thick.  Add condensed milk, bourbon, and spices and continue to mix until well combined.

  2. Pour the ice cream base into a 1.5 liter loaf pan or similar freezer-safe container.  Freeze for about 2-3 hours - the ice cream should be firm but still able to be stirred with effort.

  3. Pour gingersnap syrup and crumbled gingersnap cookies on top of ice cream.  Using a spoon or knife, swirl the syrup and cookies throughout the ice cream base, being careful not to overmix (you want to still be able to see the definition of the gingersnap swirls).  Return to freezer for 1-2 hours longer before serving.

Nutrition Facts
No Churn Eggnog & Gingersnap Protein Ice Cream
Amount Per Serving
Calories 260 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 18mg6%
Sodium 141mg6%
Potassium 82mg2%
Carbohydrates 36g12%
Sugar 32g36%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.