This is vegan ice cream that will completely change your opinion of vegan ice cream. Or at least, it did for me.
For years I thought the “cream” part of ice cream had to be heavy whipping cream or else it just wasn’t worth eating (okay, I did go through a lowfat, low-sugar ice cream phase in college, but it was short because honestly, that stuff is crap.) The secret to this rich, creamy, indulgent yet dairy free ice cream? Coconut milk. Combine that with some strong, freshly brewed coffee and a few tablespoons of rum, and you have a pretty irresistible little dessert.
Is it really Caribbean? I don’t know, but with coconut and rum in it, that seemed like a fitting adjective, and it definitely made me wish I could take a vacation in the islands. Although it was best the day it was made –the coffee flavor kind of drowned out the rum by day 2 — it’s so good, you probably won’t have to worry about it sitting in your freezer for long!
I know there’s a lot of debate about coconut milk and whether it’s healthy because it’s loaded with saturated fat. I’m going to go ahead and play the moderation card on this one, like I do on pretty much all desserts. As long as you’re not drinking a can of full-fat coconut milk every day, I think you’ll be fine.
Arrowroot powder, I’ve read, can help keep vegan ice cream from developing large ice crystals (which are never a good thing). I found some in the bulk spice section of my local natural foods store. I’m sure it’s easy to find online as well.
1 14-ounce can coconut milk
1/2 cup strong, freshly brewed coffee, cooled to room temperature
1/2 cup granulated sugar
2 tbsp dark rum
2 tbsp arrowroot powder
Shake the can of coconut milk well, then open and pour into a large bowl. Mix in the sugar, coffee, rum, arrowroot, and salt, and mix thoroughly.
Pour into an ice cream maker and freeze according to manufacturer’s instructions.
Store in a sealed container in the freezer, with plastic wrap pressed onto the ice cream surface.