Coconut Milk Ice Cream with Rum and “Eggnog” {GF + Vegan}

This Christmassy treat is so creamy and decadent you won’t even miss the dairy!

Let’s get this out of the way—I’m not vegan. I’ll never be vegan. But I love food in all its forms. Whether it’s vegan, Paleo, or the occasional “I probably shouldn’t eat this, but I’m going to anyway” milkshake. Years ago, when I was on the FODMAP diet, I had to cut out dairy, and while my taste buds protested, my stomach thanked me. It turns out milk and I have never been friends. I certainly cheat once in a while, but most days, I like to play it safe with desserts like this coconut milk ice cream with rum and “eggnog.” 

This dessert is one of my holiday favorites. It’s become an annual delight! My niece, who also has a dairy sensitivity, loves it just as much as I do. The rest of the fam? They dig it, too—no one even cares that it’s dairy-free because it’s that good!

If you’re wondering what this ice cream tastes like, let me help—think creamy, custardy eggnog with a hint of rum. It’s rich but not heavy, sweet but not too sweet. Plus, the cinnamon and nutmeg give it that cozy holiday vibe I love. The rum adds, well, rum-ness with its vanilla and spice. And don’t worry, If you’re making this for children, you can replace the rum with one teaspoon rum extract.

However, the ingredient that gives this ice cream its creaminess is coconut milk! In my opinion, there’s no fruit, nut, or grain that comes close to offering a smoother and lusciously creamy taste than coconut milk.  And once you try a spoonful, I think you’ll agree!

Is Coconut Milk Ice Cream With Rum And “Eggnog” Healthy?

Just because something is dairy-free or vegan definitely doesn’t mean that it’s healthy. I mean, let’s not kid ourselves—this is still ice cream! However, I will say that it’s lower in calories when compared to more traditional ice cream. That said, the amount of sugar and fat in this ice cream will also depend on the brand of coconut nog you use.

Cornstarch—The Little Ingredient That Could

Dairy-free ice cream is great, but things can get a little icy, and I don’t mean that metaphorically. You see, without cream and eggs, you’re missing that rich fat content that keeps traditional ice cream silky smooth. That’s where the cornstarch slurry proves to be a dessert lifesaver. 

By thickening the coconut nog and almond milk mixture, the slurry cuts down on the ice crystals and gives your ice cream a creamy, almost custardy texture.

Is it exactly like the stuff churned out of my local ice cream parlor? I wish. But it’s pretty darn close. And for a vegan dessert, that’s a major win in my book.

Serving Suggestions

Serve this ice cream in a bowl with a sprinkle of cinnamon on top, or go all out and pair it with this Chocolate Vegan Crêpe Cake With Raspberries for a decadent Christmas dessert. Want to keep it simple? Add a drizzle of Dairy-Free Vegan Caramel Sauce and some crushed nuts for a little crunch!

Looking for another great vegan ice cream recipe? Try this Cookie Dough Banana Ice Cream Recipe!

Recipe