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  • Catherine Irvin

Ice cream: Coconut Rum

Part 2 - Colors of the 4th through ice cream


I'm back with more creaminess to add a sweet flare to your 4th of July holiday weekend. This time we're pairing two flavors that are longtime friends—coconut and rum.


Think of this ice cream like the piña colada of dessert. It's the perfect jump start for your weekend shenanigans and will be sure to cool you off in the summer sun.



As always, may the inspiration found here find light in your kitchen. Oh, and something important to note—nobody’s judging if you add a rum floater to top off this ice cream.


XO//CATH

THE RECIPE


1 cup shredded sweetened coconut

1 cup sugar

1 1/2 cups canned coconut milk

1/2 cup heavy cream

1 cup whole milk

2 Tbsp vanilla extract

1/4 cup spiced rum


How to make it happen

In a large bowl, combine all ingredients and mix until evenly combined.


Make sure your batter is completely chilled in the refrigerator before pouring into the ice cream maker (or bag, if using that method). Then, pour batter into the ice cream maker and let churn for 20 - 30 minutes, or until it reaches desired consistency.

Cover ice cream and freeze for another 2 hours before serving. Enjoy in a bowl or on a cone!


Want to take things to the new level?

Serve in a bowl with slices of fresh pineapple and a rum floater (a shot of rum) on top.

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