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Dessert for 3

Coconut Eggnog Ice Cream

Coconut eggnog, almond milk, spices, and rum cook into a thick base before chilling and freezing into ice cream.

$0.45per serving $
415 minstart to table
3servings

AmericanVegetarianBudgetDessertsHolidaySummer

Ingredients

  • 1 1/4 cups coconut eggnog
  • 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
  • 1 pinch salt
  • 1 1/2 tbsp cornstarch
  • 1 1/2 tbsp dark rum

Steps

  1. Whisk the coconut eggnog, almond milk, cornstarch, agave, cinnamon, nutmeg, butter extract, vanilla, and salt in a medium saucepan.
  2. Cook the mixture over medium heat for 6 minutes, stirring until it thickens slightly.
  3. Stir in the rum and cool the base for 10 minutes.
  4. Cover the base and chill it in the refrigerator for 2 hours.
  5. Pour the cold base into an 8-inch metal pan and freeze for 4 hours and 45 minutes, stirring once halfway through.

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