This creamy coconut milk ice cream tastes like a frosted version of a rum and eggnog… without dairy or eggs! It’s a healthy treat for the holidays!
- 1-¼ cup Coconut eggnog, divided
- ½ cups Unsweetened almond milk
- ¼ teaspoons Butter extract
- ⅛ teaspoons Vanilla extract
- ¼ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ cups light agave
- Pinch of salt
- 1-½ tbsp Cornstarch
- 1-½ tbsp Dark rum
In a medium saucepan over medium heat, combine 1 cup plus 2 tablespoons coconut, the almond milk, butter extract, vanilla extract, cinnamon, nutmeg, agave and salt. Bring to a boil, stirring frequently.
While you wait for the coconut mixture to boil, whisk together the cornstarch and the remaining 2 tablespoons of coconut in a small bowl. Make sure the cornstarch is well mixed and not lumpy. Put aside.
Boil the coconut mixture until it begins to thicken slightly and reduce, 6 to 7 minutes. Add cornstarch mixture, half at a time, beating well between each addition. Boil until the mixture thickens and coats the back of the spoon, stirring constantly. It will take about 5 or 6 minutes.
Remove the pan from the heat and whisk in the rum. Let stand until it reaches room temperature. Cover and place in the refrigerator for at least 6 hours to overnight.
Once the ice cream has cooled, proceed according to your ice cream maker’s instructions. My Kitchenaid Ice Cream Attachment says to churn the ice cream for 20-30 minutes. I churned mine for 30 minutes, then let it sit in the freezer for 2 hours to harden up a bit more. Devour!
Note: Homemade ice cream hardens much faster than store-bought, so best eaten when fresh!