Vegan Coconut, Lime, and Rum Ice Cream
Creamy coconut ice cream gets a bright lift from lime zest and a splash of dark rum for a dairy-free frozen dessert with sunny flavor.
Prep 15 min · Cook 5 min · Total 12 hr 45 min · Makes about 1 quart
Ingredients
- 1 13.5-ounce can coconut milk
- 1 14-ounce can coconut cream
- 1/4 cup "light" corn syrup
- 3/4 cup raw sugar
- 2 teaspoons grated lime zest from 2 limes
- 2 tablespoons dark 80-proof rum
- 3/4 to 1 teaspoon kosher salt, to taste
Directions
Set a medium saucepan over medium heat and add the coconut milk, coconut cream, corn syrup, sugar, and lime zest. Stir often as it warms, and cook just until the mixture begins to simmer. Carefully move the hot mixture to a blender, secure the lid very tightly, and blend for 30 seconds; you can also blend it right in the pot with an immersion blender. Strain it through a fine-mesh strainer into an airtight container, then stir in the rum and season with salt to taste. Cover and refrigerate until thoroughly cold, at least 45 degrees F, about 4 hours. Churn in your ice cream maker following the manufacturer’s directions, then spoon into an airtight container and freeze overnight, until firm enough to scoop.