Vegan Eggnog Ice Cream
- 1/3 cup agave nectar
- 1 1/2 cups coconut milk
- 1 cup coconut cream
- 1/4 cup custard powder or cornstarch
- 4 tbsp plant milk (I prefer oat)
- 2 tsp vanilla extract
- 3 tbsp spiced or dark rum
- 1/2 tsp nutmeg
- 1 cinnamon stick
1. Measure out the agave nectar, coconut milk and cream and add it to a pan with the vanilla extract, rum, nutmeg and cinnamon. Bring the mixture to a simmer. The liquid should be hot, but not boiling.
2. While you’re heating up your cream mixture, warm-up 4 tbsp of plant-based milk in the microwave for around 20 seconds and then add in the custard powder to make a paste.
3. Then, stir the custard into the cream mixture and use a non-electric whisk to mix it all through, making sure everything is incorporated.
4. Once the mixture is cohesive you’ll need to pour it through a sieve to retrieve the cinnamon and any random lumps of custard. After this, whisk the mixture once more to make sure there are air bubbles incorporated into the ice cream.
5. Once whisked, pour the mixture into some tupperware and place some damp baking paper on top to stop the custard from forming a skin.
6. Leave the mixture for around 40 minutes until it has cooled and then take off the baking paper and place the mixture in the freezer. (Unless you have an ice cream maker, in which case, use the ice cream maker per its instructions).
7. If you’ve placed your mixture into the freezer you’ll need to check it around every 30–40 minutes for up to 3 hours to churn. This is to ensure that the ice cream will be smooth and without any ice crystals.
8. After about 8–10 hours (or overnight) your ice cream should be ready to eat.
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Photo: Hannah Roberts