Boozy Horchata Ice Cream Tasty Recipes

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Boozy Horchata Ice Cream

"Dairy-free, paleo, and low-carb options make this horchata ice cream even better than the beloved drink."

Ingredients :

• 2 cups almond milk
• 3 cinnamon sticks
• 1 tablespoon coconut oil (optional)
• 1 (14 ounce) can full-fat coconut milk
• 1/4 cup raw honey
• 1/4 cup spiced rum
• 1 teaspoon vanilla extract

Instructions :

Prep : 10M	Cook : 6M	Ready in : 2H5M

• Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
• Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
• Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

Notes :

• Substitute cashew milk for the almond milk if preferred.
• For a low-carb version, use powdered stevia or xylitol. I recommend using a stick blender to fully combine coconut milk with the powdered sweetener before adding steeped cinnamon mixture.
• The coconut oil and rum both help keep ice cream from becoming rock solid; if frozen, let soften until scoopable, about 10 minutes.

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