|Vegan Coffee Rum Ice Cream|
Have you ever noticed how remarkably thirsty you are after eating a big bowl of ice cream? Or that almost every single ice cream shop has a water fountain and quickly available cups? You may never have cared enough to notice when you have a gorgeous, chunk-studded cone at your mercy, and I don’t blame you.
However, there’s a reason behind the ice cream/H2O connection, which lies in exactly what you’re eating: a lot of refined sugar and a lot of DAIRY.
When you eat excessive amounts of sugar, your body attempts to dilute it in your blood stream by pulling water from all other parts. In addition, unnecessary sugar is excreted through urine, and both of these processes lead to dehydration.
In cahoots with sugar is the dairy you’re consuming with abandon. Almost all dairy, especially unfermented forms like milk and cream, cause the production of mucus in the upper and lower respiratory tracts. Though it tastes great going down, that cone will leave your throat coated with a layer of phlegm that sends you straight to the water fountain. And poor quality dairy will be even more irritating.
So what’s an ice cream lover to do?! Turns out, coconut milk and unrefined, natural sugars can come together in harmony to create a delicious alternative! Although the texture of this vegan ice cream isn’t exactly like a dairy-based original, it still satisfies all the same craving for something cold and sweet.
I came up with this particular flavor combo for a Mother’s Day brunch I hosted, and coffee…and alcohol…seemed like necessities. You could definitely experiment with substitutions, though. I certainly will!
If you don’t have an ice cream maker, you’ve still created a really delicious coffee beverage! Take 3/4 cup of the mixture you created and add 1/2 cup almond milk. Stir and pour over a cup with ice. Enjoy!