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 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 2-3
Author FoodFaithFitness
Ingredients
1 1/4CupsCoconut Egg Nogdivided
1/2CupUnsweetened Almond Milk
1/4tspButter extract
1/8tspVanilla extract
1/4tspCinnamon
1/4tspNutmeg
1/4CupLight Agave
Pinch of salt
1 1/2TbspsCornstarch
1 1/2TbspsDark 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!