Vegan Buttered Rum 'n Coconut Nog Ice cream

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Condiments

  • 1/4 cup Agave, light

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1 1/2 tbsp Cornstarch
  • 1/4 tsp Nutmeg
  • 1 Pinch Salt
  • 1/8 tsp Vanilla extract

• Dairy

  • 1/4 tsp Butter extract

• Beer, Wine & Liquor

  • 1 1/4 cups Coconut egg nog
  • 1 1/2 tbsp Rum, dark

Found on foodfaithfitness.com

Description

Directions

• In a medium sauce pan, over medium heat, combine 1 cup + 2 Tbsp of coconut nog, almond milk, butter extract, vanilla extract, cinnamon, nutmeg, agave and salt. Bring to a boil, stiring frequently.
• While you wait for the coconut nog mixture to bowl, whisk together the cornstarch and remaining 2 Tbsps of coconut nog in a small bowl. Make sure the cornstarch gets well mixed in and is not lumpy. Set aside.
• Boil the coconut nog mixture until it begins to slightly thicken and reduce, 6-7 minutes.
• Whisk in the cornstarch mixture, half a time, whisking well between each addition.
• Boil until the mixture has thickened and will coat the back of the spoon, stiring constantly. This will take about 5 or 6 minutes.
• Take the pot off the heat and whisk in the rum.
• Let stand until it has reached room temperature and then cover and place in the refrigerator for at least 6 hours to over night.
• Once the ice cream has chilled, process according to your ice cream makers 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!