Go Back
+ servings
Print

Vegan Buttered Rum Eggnog Coconut Milk Ice Cream

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 -3
Author FoodFaithFitness

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!

Notes

Homemade ice cream becomes harder much quicker than store bought, so it is best to eat it when it is fresh!