Coconut Milk Ice Cream with Rum and “Egg nog” {GF + Vegan}

Your favorite Christmas drink transformed into a creamy, vegan coconut milk Ice cream.  Healthy, easy and perfect for the holidays!

Vegan Buttered Rum 'n Coconut Nog Ice cream {GF} - Food Faith Fitness

I have the worst timing for things.

I give you ice-cream…..when 3/4 of the United States of America is having some sort of cold front.

You think I’m crazy.

How-ev-er, let me tell you why I give you ice cream.  You know why? Because I have been making it every single day.  Sometimes even for dinner.  Let me just set the record straight:  It was frozen Greek yogurt, so it’s permissible.

You’re still judging me.

An-y-way. I got the Kitchen aid ice-cream attachment as an early Christmas gift. Read: my parents shipped it to my house and I totally forgot they told me not to open any parcels until Christmas morning.

Whoops.

Vegan Buttered Rum 'n Coconut Nog Ice cream {GF} - Food Faith Fitness

Ok, let’s ignore my lack of listening-to-parental-units skills and talk about this ice cream.  I can’t even call it ice cream ’cause there ain’t no cream in sight here.  This is made purely from unsweetened almond milk and coconut egg nog.  Guys, this stuff is goooood.  I  am not a huge egg nog fan, but Mr. FFF is. When I told him I was making egg nog ice cream, you should have seen his face.  I’ll give you a hint, it resembled a slightly more human version of this: :D.

Then, I told him that it was vegan.

Whomp Whomp Whomp.

Let’s just say there was A LOT of protest and thoughts that is was going to be the worst food ever to exist on planet earth.  Think of the worst thing you can think of and then times it by 4 zillion.  Now you know what Mr. FFF thought of my ice- cream idea.

Vegan Buttered Rum 'n Coconut Nog Ice cream {GF} - Food Faith Fitness

Anyways, into the freezer it went. Out came super smooth, creamy (without the cream) and flavour-through-the-ceiling, ice cream.  Seriously guys, I kinda had low hopes for this. Because 1) my first ice cream ever 2)No cream.  You know what, It even changed the tune of the hubs.  He tasted and said “wait, I don’t think I got enough of a taste, let me just try again.” and by “try again” he meant eat half the tub in a sitting.

I’ll let you in on a secret: Aside from being always a good idea, adding booze to homemade ice cream makes it super duper extra creamy dreamy smooth.  I also used agave because 1)its natural, yay, and 2) liquid sugars tend to not crystalize as fast as their solid counter-parts, which also lends to extra smooth ice cream.

Basically, this coconut nogg is your new favorite Christmas drink. That you can eat.  You’re mind is boggled.

Vegan Buttered Rum 'n Coconut Nog Ice cream {GF} - Food Faith Fitness

It’s cold out and the last thing you want is something else that is cold. I know.  But I am leaving you with 2 final thoughts:

1.) Booze and ice-cream. Together.

2) Rum is a really good way to warm up.

Vegan Buttered Rum 'n Coconut Nog Ice cream {GF} - Food Faith Fitness

Think about it.

 

Vegan Buttered Rum ‘n Coconut Nog Ice cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 1¼ Cups Coconut Egg Nog, divided
  • ½ Cup Unsweetened Almond Milk
  • ¼ tsp Butter extract
  • ⅛ tsp Vanilla extract
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ Cup Light Agave
  • Pinch of salt
  • 1½ Tbsps Cornstarch
  • 1½ Tbsps Dark rum
Instructions
  1. In a medium sauce pan, over medium heat, combine 1 cup + 2 Tbsp of coconut nog, almond milk, butter extract, vanilla extract, cinnamon, nutmeg, agave and salt. Bring to a boil, stiring frequently.
  2. While you wait for the coconut nog mixture to bowl, whisk together the cornstarch and remaining 2 Tbsps of coconut nog in a small bowl. Make sure the cornstarch gets well mixed in and is not lumpy. Set aside.
  3. Boil the coconut nog mixture until it begins to slightly thicken and reduce, 6-7 minutes.
  4. Whisk in the cornstarch mixture, half a time, whisking well between each addition.
  5. Boil until the mixture has thickened and will coat the back of the spoon, stiring constantly. This will take about 5 or 6 minutes.
  6. Take the pot off the heat and whisk in the rum.
  7. Let stand until it has reached room temperature and then cover and place in the refrigerator for at least 6 hours to over night.
  8. Once the ice cream has chilled, process according to your ice cream makers instructions. My Kitchenaid says to churn the ice cream for 20-30 minutes. I churned mine for 30 minutes and then let it sit in the freezer for 2 hours to harden up just a bit more.
  9. Devour!
Notes
Homemade ice cream becomes harder much quicker than store bought, so it is best to eat it when it is fresh!

 Want more homemade ice cream?

Pomegranate Chocolate Chunk Ice Cream

Pomegranate Chocolate Chunk Ice Cream

 

 

Comments

  1. says

    Ice cream for dinner is totally permissible, and sometimes necessary! This looks delicious, and I can’t believe it is vegan! What a lucky girl you are to get an ice cream maker for Christmas – so much fun!

  2. says

    Apparently we are supposed to get some sort of “heat wave” this weekend… possibly even 60 on Sunday here in New York. Perfect time to try this ice cream!

    How do you like the KitchenAid attachement? I have a regular old ice cream machine and love the idea of this KitchenAid one!

    • Tate says

      Oh gosh, if that’s a “heat wave” I am crying for you! I guess I am spoiled with living in Florida!
      I LOVE the KitchenAid attachment! I mean, I haven’t used any other kind of ice cream maker, so I may be a little biased…but, it’s super easy and isn’t all big and bulky!

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