Frozen Eggnog Ice Cream Pie (No-Churn Holiday Dessert)

This frozen eggnog ice cream pie is what happens when a classic holiday drink and a no-bake ice cream pie fall in love. A spiced gingersnap crust holds a cloud of eggnog-whipped cream that freezes into something between mousse and soft-serve. It comes together with a mixer and a freezer, no ice cream maker required. Make it the day before your party and it’s already done when everyone shows up.

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Why This Frozen Eggnog Ice Cream Pie Belongs on Your Holiday Table

Eggnog is one of those flavors people either build a whole party around or only get once a year, and this pie gives it a reason to show up before dessert is even announced. The gingersnap crust brings warm spice and a little chew against the cold, creamy filling, so every bite has contrast instead of just being one-note sweet.

It’s also a genuinely low-effort make-ahead dessert. There’s no custard to babysit, no ice cream base to churn, and no last-minute stress on the day of your dinner. Slice it, top it, done.

Everything You’ll Need

2 cups crushed gingersnap cookies (about 32 cookies)
6 tablespoons unsalted butter, melted
2 cups heavy cream, cold
1 cup prepared eggnog
½ cup powdered sugar
1 teaspoon ground nutmeg, plus extra for garnish
1 teaspoon vanilla extract
Whipped cream, for topping

Ingredient Picks & Easy Swaps

Any store-bought eggnog works here, but a thicker, richer eggnog will give you a denser, creamier slice than a thin, low-fat version. If eggnog isn’t your thing but you want the spice profile, a spiced or vanilla-nutmeg custard-style dairy drink is a reasonable stand-in. Gingersnaps can be swapped for graham crackers if you want a milder crust, though you’ll lose some of that molasses warmth that plays so well against the eggnog.

Kitchen Tools You’ll Want

Stand mixer — makes quick work of whipping the cream to firm peaks, though a hand mixer works too
9-inch pie dish, ideally one rated for the freezer
Freezer-safe baking pan — worth having on hand if your current pie dish isn’t freezer-rated
Cooling rack — for cooling the baked crust evenly before you add the filling
Offset spatula, for smoothing the filling into the crust

Once the crust is baked and cooled, this pie comes together in just a few minutes of mixing.

Let’s Put It Together

Make the crust: Preheat the oven to 350°F. Combine the crushed gingersnaps and melted butter in a bowl and mix until evenly moistened.
Bake and cool: Press the mixture firmly into a 9-inch pie dish, going up the sides. Bake for 10 minutes, then cool completely on a wire rack, about 20 minutes.
Whip the cream: In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form, about 3 minutes.
Add the eggnog: Add the eggnog, powdered sugar, nutmeg, and vanilla. Continue beating until the mixture holds firm peaks, about 2 more minutes.
Fill the crust: Pour the filling into the cooled crust and smooth the top with a spatula.
Freeze: Freeze uncovered for 1 hour, then cover tightly with plastic wrap and freeze for at least 5 more hours, until firm.
Serve: Let sit at room temperature for 10 minutes before slicing. Top with whipped cream and a dusting of nutmeg.

Host’s Tips for the Best Frozen Eggnog Ice Cream Pie

Don’t skip the uncovered hour at the start of freezing. Wrapping it too soon traps condensation that can leave ice crystals on top once it’s fully frozen. A warm knife, run under hot water and wiped dry between cuts, gives you clean slices instead of a crumbly mess. If you’re serving a crowd, slice the pie right before guests arrive and let it sit out during the meal so it’s at the perfect scoopable texture by dessert.

Easy Ways to Make It Your Own

Stir a tablespoon of dark rum or bourbon into the filling for a boozy nog pie, or add a swirl of caramel sauce before freezing for a sweeter finish. Swap the gingersnaps for crushed chocolate wafer cookies if you want a chocolate-eggnog combination instead of the spiced version. For a lighter take, fold in an extra cup of whipped topping to soften the density of the filling.

Perfect Occasions & What to Serve Alongside

This pie fits right into a Christmas or New Year’s dinner, a holiday potluck, or any cookie-swap party where people want something cold on a table full of warm baked goods. It pairs well with a plate of spiced cookies or a mug of hot coffee to balance the cold, creamy slice.

Make-Ahead & Serving Notes

This pie is built to be made ahead — it needs at least 5 hours in the freezer after the first hour uncovered, so making it the night before is ideal. Once fully frozen and wrapped tightly, it holds well in the freezer for up to a week. Keep it covered until the moment you’re ready to slice, and only add the whipped cream topping right before serving so it doesn’t weep in the freezer.

FAQs

Can I use homemade eggnog instead of store-bought?

Yes, as long as it’s on the thicker side. Thin, watery homemade eggnog will make the filling softer and slower to set, so look for a rich, custard-style recipe if you’re making your own.

Why is my filling too soft after freezing?

This usually means the cream wasn’t whipped to firm peaks before the eggnog was added, or the eggnog itself was thin. Whipping the base fully before adding liquid helps it hold structure once frozen.

Can I make this pie without alcohol?

Yes, this recipe as written is alcohol-free. Standard store-bought eggnog doesn’t contain alcohol unless you add it yourself, so it’s already a family-friendly dessert.

How far in advance can I make this pie?

You can make it up to a week ahead if it’s wrapped tightly after the initial freeze. Just add the whipped cream topping and nutmeg garnish right before serving.

Can I use a store-bought crust instead of making my own?

A store-bought graham cracker crust will work in a pinch, though you’ll lose the gingersnap spice that really complements the eggnog. If you go this route, stirring a little extra nutmeg or cinnamon into the filling helps make up for it.

More Treats Worth Making

More treats worth making:

Frozen Eggnog Ice Cream Pie Recipe

Ingredients

2 cups crushed gingersnap cookies (about 32 cookies)
6 tablespoons unsalted butter, melted
2 cups heavy cream, cold
1 cup prepared eggnog
½ cup powdered sugar
1 teaspoon ground nutmeg, plus extra for garnish
1 teaspoon vanilla extract
Whipped cream, for topping

Instructions

Preheat the oven to 350°F. Combine the crushed gingersnaps and melted butter in a bowl and mix until evenly moistened.
Press the mixture firmly into a 9-inch pie dish, going up the sides. Bake for 10 minutes, then cool completely on a wire rack, about 20 minutes.
In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form, about 3 minutes.
Add the eggnog, powdered sugar, nutmeg, and vanilla. Continue beating until the mixture holds firm peaks, about 2 more minutes.
Pour the filling into the cooled crust and smooth the top with a spatula.
Freeze uncovered for 1 hour, then cover tightly with plastic wrap and freeze for at least 5 more hours, until firm.
Let sit at room temperature for 10 minutes before slicing. Top with whipped cream and a dusting of nutmeg.

Frozen Eggnog Ice Cream Pie