What comes to mind when thinking about Christmas treats? Cookies? Tarts? Fudge?… How about ice cream?… I mean sure it doesn’t work for a bake swap, and your timing has to be just right if you’re going to leave it out for Santa. But if that ice cream is made with eggnog and rum, well that just screams Christmas! Right?
With it’s traditional flavour, this ice cream makes a lovely holiday dessert when served on it’s own (garnish with nutmeg if you’re feeling fancy). It brings a festive touch when paired with apple pie (or pretty much any dessert that calls for a side of ice cream)… Or picture this… Sandwiched between two soft gingerbread cookies! Why didn’t I think of that sooner????
Ok, now for the bad news. I’ve tried a lot of vegan eggnogs and so far, the only one I would use in this recipe is So Delicious Coconut Milk Nog. The reason being, it’s much thicker and creamier than the others I’ve had, and the most similar to the “real” eggnog I remember buying from the stores years ago. If you can’t get this brand, a possible substitution is to start with 4 cups of the vegan eggnog available to you and simmer it until it has reduced to 2 cups. But this is just a theory and something I have in no way tested… The rule here is, the thinner and more watery your eggnog is (and this goes for coconut milk too), the more icy (read less creamy) your ice cream will be.
Speaking about icy, this recipe can really benefit from some time in an ice cream machine. It can be made without one. The ice cream pictured here was made without one, and it was delicious 🙂 , but without churning I found it to be a little icy. I know that we don’t all have access to an ice cream machine, so I’ve included instructions for making it without a machine, anyway.
What Christmas treats are you making this year?
Vegan Eggnog Ice Cream
Author: Starr @ The Misfit Baker
Recipe Type: Dessert Cuisine: American
Yields: 4 cups
- 2 cups Vegan Eggnog (I used So Delicious Coconut Milk Nog)
- 1 (13.5oz / 400ml) can Coconut Milk (full fat)
- 3 tbsp Icing Sugar
- 5 tsp Dark Rum
- 3/8 tsp Ground Cinnamon
- 3/8 tsp Ground Nutmeg
Ice cream machine method (suggested):
Place all ingredients in a blender and blend until thoroughly combined. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency. Transfer ice cream to a freezer friendly container, cover surface with plastic wrap (this prevents ice from forming), seal container, and freeze for at least 2 hours or overnight.
Food processor method:
Place all ingredients in a blender and blend until thoroughly combined. Pour mixture into a freezer friendly container, cover surface with plastic wrap (this prevents ice from forming), seal container, and place in freezer. After about 2 hours, stir mixture and return to the freezer until fully frozen (this could take 5 – 8 hours, I left it overnight).
Remove from freezer and allow to soften at room temperature of 15 minutes. Spoon into food processor (if it’s still frozen really hard, cut it into cubes and add to food processor) and process until smooth and looks like soft serve (this may take some time and you will need to occasionally scrap down the sides of the bowl). Pour into a freezer friendly container, cover surface with plastic wrap and freeze for at least 2 hours or overnight.
Allow ice cream to sit at room temperature for 10 – 20 minutes before serving so it’s creamier and easier to scoop.