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!
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.