Dairy-Free Eggnog Ice Cream Recipe

5 from 2 votes

Dairy-Free Eggnog Ice Cream Recipe

This delicious dairy-free eggnog ice cream recipe has the smooth, scoopable, rich texture of real deal ice cream. It's so good even my family members who aren't dairy-free dive for it every time I put a batch in the freezer.

Makes approximately five and a half cups.

Keyword dairy-free, gluten-free

Prep Time 25

Resting Time 2

Total Time 2 25

Servings

Calories 342kcal

Author Heather Dessinger

Ingredients

1½ cups raw cashews
1 cup coconut cream
1 cup full fat coconut milk
1 cup maple syrup
2 tsp vanilla extract (how to make vanilla extract)
½ - 1 tbsp dark rum
¾ tsp ground nutmeg
1 pinch sea salt
3 egg yolks (Optional - Raw egg yolks are traditional but you can use pasteurized eggs or leave them out. See notes section below for more info.)

Instructions

Place the cashews in a heat resistant bowl. Bring 4 cups of water to a boil and pour it over the cashews.
When the cashews have soaked for two hours, it's time to prepare your ice cream base. Pour them into a strainer and then add the strained cashews to your blender container.
Add all the remaining ingredients (maple syrup, coconut cream, coconut milk, vanilla extract, 1.5 teaspoons dark rum, nutmeg, salt and egg yolks if using) to the blender container. If you're using a high-speed blender, blend the mixture on high for about 2 minutes. If you're using a regular blender, blend for 3-4 minutes to make sure it's smooth. Taste and add 1.5 teaspoons - 1 tablespoon additional rum if desired.
The ice cream mixture will become warm during the blending process, so when you're finished put it in the fridge to chill for about 30-45 minutes. I leave mine in the blender container.
When the ice cream base has chilled, pour it into your ice cream maker and churn according to your manufacturer's instructions.
When the ice cream is ready it should have a soft serve consistency. You can eat it right away, or if you prefer a firmer consistency transfer it into an airtight container and place in the freezer for 2-4 hours. I like to use a glass loaf pan with a lid. If the ice cream becomes too firm, let it soften at room temperature for 5-15 minutes before scooping.

Nutrition