Since it is two days before the new year, and most of us are already overwhelmed (and feeling sick) with all the holiday eats & treats that we have indulged in over the last few weeks, I am going overboard and uncorking an ice cream recipe. Boozey ice cream at that…
My husband really surprised me with a fancy-smancey ice cream maker this past weekend… for which I am completely psyched. Ever since Sunday I have been using Cuisinart’s alchemy to turn all sorts of things into creamy deliciousness. My favorite so far has been a simple vanilla bean with a touch of rum. Because of the added alcohol, it doesn’t get quite as hard as a typical ice cream at first; but it does firm up nicely if given time. Not suitable for the kiddos… but definitely a good reason to break out the sprinkles.
Or, if you are less insane than I… go ahead and stick this one in your Rolodex for when Summertime shows its beautiful face. Right now, the taste of coconut and rum is enough to send me into a pretend tropical paradise… freezing cold or not.
Vanilla Bean & Rum Ice Cream ~ Vegan and Gluten Free
* Certain brands of coconut milk and sweetened cream of coconut will make the consistency of your ice cream vary. Mine worked best using a Sweetened Coconut Cream with a good portion of solids and a very thick full fat coconut milk. I also tried it with a Sweetened Cream of Coconut with more added liquid and a less fatty coconut milk and it turned out well, but not as dense and creamy as the first one.
Chill all ingredients in fridge for a few hours before making ice cream.
Mix all ingredients together into a bowl until smooth, and pour into ice cream maker following manufacturer’s directions. Let mix about 30 minutes or until thick and creamy. For best results, place in plastic tub (like an empty margarine container) and allow to chill in freezer overnight and firm up.
So easy you can enjoy a piña colada while it’s making itself!