Dairy-Free Coffee Ice Cream (with Soft Serve Option)

Ingredients

• 2 14-ounce cans coconut milk ((regular, full-fat))
• 3/4 to 1 cup honey or maple syrup (to taste)
• 1/4 to 1/3 cup instant coffee (to taste)
• 1/2 teaspoon vanilla extract ((see Vanilla Note below0)
• 4 teaspoons rum

Instructions

1. 1

   Place the coconut milk, honey or maple syrup, and coffee in a saucepan over medium-low heat. Heat while whisking until it is very hot, then whisk in the rum.

2. 2

   Gently simmer the mixture while stirring for 2 minutes. Remove it from the heat, and stir in the vanilla. Let it cool for about 10 minutes.

3. 3

   Pour the coffee mixture into a glass dish. Refrigerate it for at least 3 hours, or until cold.

4. 4

   Stir the mixture, then process it in your ice cream maker according to the manufacturer's directions.

5. 5

   Serve immediately for soft serve, or pack leftovers into a freezer-safe container and freeze for scoopable coffee ice cream. It should set up after about 4 hours, but the rum will keep it from hardening too much.