coquito ice cream
Ingredients
2 cups coconut-based vegan whipping cream
1 15 ounce can cream of coconut (not coconut cream!)
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/8 teaspoon cardamom
1/8 teaspoon cloves
1/8 teaspoon salt
2 tablespoons spiced rum (optional)
Instructions
In a large bowl, whip the cream until stiff peaks form.
In a separate bowl, whisk together the cream of coconut, vanilla, spices, salt, and rum.
Pour the cream of coconut mixture into the bowl of whipped cream. Whip the combined mixture together until smooth.
Pour into a long and shallow dish such as a loaf pan or ice cream storage container and freeze overnight.
About this recipe
I have been wanting to try creating a no-churn ice cream, for those of you out there who don’t own an ice cream machine. No-churn recipes are typically made by combining whipped cream with sweetened condensed milk. Since this is a lactose-free zone and I haven't come across lactose-free versions of heavy cream or sweetened condensed milk, I needed to think creatively about how to make my own no-churn recipe. I decided to make a dairy-free ice cream, using coconut-based alternatives for both the whipping cream and the sweetened condensed milk.
Since I was in coconut land anyway, I knew the perfect flavor for me to make was coquito. Coquito is sometimes referred to as Puerto Rican eggnog because they're both creamy boozy drinks served around Christmastime. Since coquito is traditionally made with coconut milk and cream of coconut, I knew it would blend seamlessly with my base ice cream flavor. I am pretty happy with how this recipe turned out. It is so easy to make and it’s damn delicious. The texture is a little different than traditional ice cream, but the ice cream still is extra creamy when it melts on your tongue. I recommend letting it melt for a few minutes before you eat it.
