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Homemade Eggnog Ice Cream Parfaits

Homemade Eggnog Ice Cream Parfaits
  • Prep 20 min
  • Total 5 hr 20 min
  • Servings 12
We layered whipped cream filling with Cinnamon Toast Crunch and chopped cherries for a sweet and tempting ice cream parfait.
By Arlene Cummings
Updated October 21, 2011



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


  • 1
    Reserve 12 whole cherries for garnish. Chop remaining cherries; set aside.
  • 2
    In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • 3
    In large bowl, stir together condensed milk, cinnamon, nutmeg, rum extract and vanilla. Fold in whipped cream until combined.
  • 4
    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.
  • 5
    Cover; freeze at least 5 to 6 hours before serving.

  • 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 9x5-inch loaf pan instead of the individual cups.

No nutrition information available for this recipe
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