By Taylor KiserDec 18, 2013Jump to Recipe

This creamy, coconut milk ice cream tastes like frosty version of drinking a rum and eggnog…without the dairy or eggs! It’s a healthy treat for the holidays!

NOTE: post was updated Dec 2016

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. Somtimes it’s a homemade frozen yogurt recipe, sometimes it’s a Cookie Dough Banana Ice Cream Recipe…sometimes it’s THIS.

Every day just needs ice cream.

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.

And by “forgot” you know I mean: I totally remembered, I just lack any patience and needed to open said Christmas gifts RIGHT NOWWWWW.

Whoops.

But, 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 first discovered it in the eggnog snickerdoodle baked French toast casserole we ate. I am not even usually a huge egg nog fan, unless it’s eggnog egg custard, 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 healthy ice cream recipe idea.

I don’t know why he questions me. He questioned me on the paleo breakfast cookies with kale and when we added dates to Moroccan Roasted Acorn Squash Soup…..then he OBSESSED over both recipes.

#IWin.

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 nog is your new favorite Christmas drink. That you can eat. You’re mind is boggled.

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.

Think about it.

Recipe

Vegan Buttered Rum Eggnog Coconut Milk Ice Cream

Serves: -3

Prep: 20

Cook: 30

Total: 50

Ingredients

1 1/4 Cups Coconut Egg Nog divided
1/2 Cup Unsweetened Almond Milk
1/4 tsp Butter extract
1/8 tsp Vanilla extract
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 Cup Light Agave
Pinch of salt
1 1/2 Tbsps Cornstarch
1 1/2 Tbsps Dark rum

Instructions

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.
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.
Boil the coconut nog mixture until it begins to slightly thicken and reduce, 6-7 minutes.
Whisk in the cornstarch mixture, half a time, whisking well between each addition.
Boil until the mixture has thickened and will coat the back of the spoon, stiring constantly. This will take about 5 or 6 minutes.
Take the pot off the heat and whisk in the rum.
Let stand until it has reached room temperature and then cover and place in the refrigerator for at least 6 hours to over night.
Once the ice cream has chilled, process according to your ice cream makers instructions. My Kitchenaid ice cream attachment 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.
Devour!