Vegan Eggnog Ice Cream Recipe
Homemade vegan ice cream from homemade eggnog vegan with coconut milk and aromatic spices. And you don’t need an ice machine – no churn vegan ice cream!
For this recipe you do not need eggnog or similar, it is simply and easily made by yourself, completely vegan! And of course, you can determine the alcohol content yourself, or you can prepare the ice cream completely without alcohol.
In addition, no ice machine is necessary for the recipe.
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Homemade vegan eggnog
- vegan
- without eggs
- fast and easy to make
- without an ice-maker
- with or without alcohol
- without heavy cream
- without dairy products
- very tasty
- with aromatic spices
Vegan ice cream
To prepare ice cream, there is needed a creamy ingredient as a basis. Usuallymost of the times it is whipped cream, in the vegan version you can use vegan whipped cream or coconut milk. Since vegan whipped cream can not be found everywhere, I used thick coconut milk from the can in this recipe. In addition, the ice cream needs a lot of flavors (in this recipe spices and some rum for the egg liqueur flavor).
This recipe is a ’no churn’ vegan ice cream, which means it does not require an ice machine / ice maker. The cold ice cream mixture simply needs to be put in the freezer for a certain time and then it is ready to be enjoyed in a sundae or on the cone.
Important ingredients:
Creamy coconut milk is the base of the ice cream. It is crucial which coconut milk is used. Important: best use canned coconut milk with a non-reduced fat content. A high quality of coconut milk can be recognized by the fact that it consists mostly of the white, thicker part, which is very creamy.
In addition to coconut milk, almonds or cashews provide creaminess and a stable consistency to the ice cream. The peeled almonds or cashew nuts are soaked in water or cooked until they can be easily mixed creamy.
Brown rum absolutely belongs in an eggnog ice cream. The rum from the wooden barrel tastes particularly aromatic and delicious. If you don’t want to use alcohol, you can add rum aroma or some plantbased milk to the ice cream.
Aromatic spices are essential in this recipe. They give everything the delicious, slightly wintry taste. Although I think that you can use cinnamon and co. all year round.
How to serve
To ensure that the ice cream has the right consistency when serving, you should take it out of the freezer some time before. This makes it pleasantly creamy and soft.
As toppings for the ice cream, you can use crispy chocolate pieces and fresh coconut shreds. And finally, some cinnamon is sprinkled on the ice cream to give the whole thing a wintry touch.
Of course, you can also vary the toppings and us nuts, fresh fruits, white chocolate or crumbled gingerbread for your vegan ice cream sundae.
How to store the ice cream?
Of course, the ice cream must be stored in a freezer. However, it should be consumed quickly, because the longer the ice cream is frozen, the harder it becomes.
If you try the recipe, I would be pleased if you give me feedback and of course I am available for questions. Should you share the recipe or your homemade dish with your friends on social media, I would be very grateful if you would link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams.
Vegan Eggnog Ice Cream Recipe
Ingredients
- 2 cans coconut milk high quality
- 100 g cashew nut or almond soaked over night or cooked 15 minutes
- 100 g sugar
- 1 package vanilla sugar
- 80 ml rum or other high-proof alcohol depending on the desired alcohol content (also possible without any alcohol)
- ½ tbsp cinnamon
- 1 pinch of nutmeg
- 1 pinch of cardamon
- ½ tsp tumeric
Instructions
- Place a whole can of coconut milk and the thick white portion of the second can in a blender. Add all the other ingredients and mix until the nuts are completely crushed and a creamy mixture is formed.
- Place the mixture in a saucepan and heat gently, stirring constantly, until the sugar has dissolved. (To test this, you can put some mass between your fingers to see if there are still sugar crystals in it. ) Important: the cream must not cook!
- Then place the mixture in a container and let it cool completely in the fridge for an hour.
- Place it in the freezer for at least 2 hours. To make the ice cream even more creamy, you can stir it gently every 30 minutes during this time.
- Remove the ice cream from the freezer 10-20 minutes beforehand to make it softer and creamy, then serve with toppings.
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