Vegan Coffee Rum Ice Cream

Vegan Coffee Rum Ice Cream
COMMENTS
WP_Post Object
(
    [ID] => 3162
    [post_author] => 2
    [post_date] => 2014-05-15 14:33:40
    [post_date_gmt] => 2014-05-15 20:33:40
    [post_content] => 
    [post_title] => Vegan Coffee Rum Ice Cream
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => vegan-coffee-rum-ice-cream
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-02-12 17:21:55
    [post_modified_gmt] => 2016-02-12 23:21:55
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=3162
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
05.15
SHARE THIS:
TOTAL TIME :
INGREDIENTS
  • 2 13.5 ounce cans of full-fat coconut milk
  • 3/4 cup maple syrup
  • 3/4 cup strong brewed coffee chilled
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons good-quality rum
DIRECTIONS
  1. In a small saucepan, combine coconut milk, coffee and maple syrup on medium heat and whisk until combined and simmering slightly.
  2. Remove from heat and whisk in vanilla. Transfer to a bowl to cool completely in the fridge overnight.
  3. Transfer to ice cream maker and prepare according to manufacturer instructions. In the last 5 minutes of churning, add rum to the mixture. Once the ice cream is finish churning, you can enjoy it as soft serve or empty it into a freezer-safe dish and harden for at least 3 hours. Allow to stand for 10 minutes before serving.
This entry was posted in . Bookmark the permalink.

Previous Posts: