Eggnog Ice Cream Cake
A seasonal, frozen cake made with eggnog ice cream, cake, and a delightful whipped cream topping—perfect for the holidays.
Ingredients
- 1 pint eggnog ice cream
- 1 box of yellow cake mix or homemade, if you’re feeling adventurous
- 1/2 cup whipped cream
- 1/4 cup cinnamon because we’re not doing basic here
- 1/4 teaspoon nutmeg
Instructions
- Prepare the Cake: Bake the yellow cake according to the instructions. Let it cool completely.
- Layer the Ice Cream: Soften eggnog ice cream and spread it over the cake layer.
- Freeze: Let it freeze for at least 3-4 hours.
- Top it Off: Add whipped cream, cinnamon, and nutmeg.
- Serve: Slice it up and serve with pride.
Notes
Nutritional Values (Per Serving):
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving):
- Vitamin A: 10%
- Calcium: 6%
- Iron: 4%
- Vitamin C: 2%
- Magnesium: 3%
Additional Notes/Tips:
- If you can’t find eggnog ice cream, try vanilla or cinnamon ice cream as an alternative.
- Don’t skip the nutmeg; it’s what gives it that "wow, I’m totally in the holiday spirit" vibe.
- Want to get fancy? Top with crushed gingerbread cookies. Now you’re talking!