Vegan Rum & “Egg Nog” Ice Cream

In a medium sauce pan, over medium heat, combine 1 cup plus 2 tablespoons coconut nog, almond milk, butter extract, vanilla extract, cinnamon, nutmeg, agave and salt. Bring to a boil, stirring frequently.

While you wait for the coconut nog mixture to boil, whisk cornstarch and remaining 2 tablespoons coconut nog in a small bowl. Make sure the cornstarch gets well mixed in and is not lumpy. Set aside.

Boil coconut nog mixture until it begins to slightly thicken and reduce, 6–7 minutes. Whisk in cornstarch mixture, half at a time, whisking well between each addition. Boil until mixture has thickened and will coat the back of the spoon, stirring constantly. This will take about 5 or 6 minutes.

Take the pot off 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 chilled, process 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 and then let it sit in the freezer for 2 hours to harden up just a bit more. Devour!

Note: Homemade ice cream becomes harder much quicker than store-bought, so it is best to eat it when it is fresh!