Homemade Eggnog Ice Cream Parfait

No ice cream maker needed to make the holidays so much sweeter with this favorite parfait recipe.


12 servings


1 (10 ounce) jar maraschino cherries, drained
1 pint (2 cups) whipping cream, chilled
1 (14 ounce) can sweetened condensed milk (not evaporated)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum extract
2 teaspoons vanilla extract
12 (8 ounce) jelly jars or drinking glasses
3 cups Cinnamon Toast Crunch® cereal


Reserve 12 whole cherries for garnish. Chop remaining cherries; set aside.

In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

In large bowl, stir together condensed milk, cinnamon, nutmeg, rum extract and vanilla. Fold in whipped cream until combined.

To make each parfait in jelly jar or glass, layer about 1 tablespoon cereal, about 1/4 cup cream mixture, some of the chopped cherries, another tablespoon cereal and a layer of cream mixture. Sprinkle top with cereal; top with 1 reserved whole cherry.

Cover; freeze at least 5 to 6 hours before serving.

Estimated Time

Preparation Time: 20 minutes
Freeze Time: 5 hours
Freeze Time: 5 hours

Additional Information

Before serving, allow the desserts to sit out for a minute or two so it won't be too firm.

The ice cream parfait can also be made in a large plastic container or layered in a 9 x 5-inch loaf pan instead of the individual cups.

Nutritional Information

Amount per serving: not available

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