Did you know that July is National Ice Cream Month? If you don’t own an ice cream maker, get one.
You won’t regret it.
I’ve had my fair share of dairy-free ice creams, and they usually leave me feeling “meh”. I don’t want to toot my own horn, but this is by far THE BEST DAIRY-FREE ICE CREAM EVER.
The secret? The cacao/cardamom-infused bourbon. You can taste the hint of cardamom when you take a bite and it is magical. Promise me that you will infuse this bourbon ASAP.
This recipe is so easy – you just blend the ingredients together and boom! Done!
1 vanilla bean, split and the seeds scraped out
2 cans of full-fat coconut milk, refrigerated at least 8 hours
1 T. cornstarch or arrowroot starch
1/3 c. pure maple syrup
1/3 c. coconut sugar
2 T. cacao/cardamom-infused bourbon (learn more about infusing your own liquor!)
2 chopped/crumbled biscotti, or other cookie
In a blender, combine the first 5 ingredients and blend for about one minute. After, add the bourbon and blend again.
Pour the mixture into your ice cream machine and churn as directed. For mine, I churned it for about 20 minutes and added one crumbled biscotti, and then churned it for another 5 minutes. Once it looks like soft-serve, it’s ready to be scooped out into a freezer-safe container. Put a couple of dollops of ice cream in the container and layer it with the other cookie crumbles. Alternate until everything is in the container.
Let it harden in the freezer for at least 4 hours. This ice cream tastes the best the same day, but you can continue to enjoy is for days to come! Place a layer of parchment paper on top to avoid freezer burn. When eating it after the first day, be sure to let is soften on the counter for about 20 minutes and run your scooper under hot water before scooping.
I promise – you will NOT be disappointed!
Comment below and let me know how yours turn out! Let me know if you used the cacao/cardamom-
infused bourbon or another type!
If you liked this recipe, check out this Cinnamon Whiskey flavor!
Cheers (& Scoops),