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Recipe Ingredients

  • 2 cups French vanilla ice cream
  • 2 cups refrigerated eggnog
  • 6 gingersnap cookies, crumbled plus 4 whole cookies for garnish
  • 1/4 cup brandy or rum (optional)
  • Frozen whipped topping, thawed or fresh whipped cream for garnish (see Note)

Recipe Directions

  1. In a blender combine ice cream, eggnog, brandy if desired and cookies; blend until smooth and creamy.
  2. Pour mixture into glasses. Top with whipped cream and a cookie and serve.
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Note:

  • To make fresh whipped cream place 1 cup heavy whipping cream, 1/4 cup confectioners’ sugar and 1/2 teaspoon vanilla extract in a bowl. Using an electric mixer on high speed, beat mixture until soft peaks form. Enjoy and refrigerate any leftovers.

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