Coconut Rum Ice Cream 

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Ingridenst

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2 cans (14 ounces each) of full-fat coconut milk 1 cup of coconut cream 3/4 cup of granulated sugar 1/4 cup of light corn syrup 1/4 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of white rum

Step 1

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Put coconut milk, coconut cream, sugar, corn syrup, and salt in a pot. Heat it on medium while stirring until it starts to bubble a little. Then turn off the stove and pour everything from the pot into a big bowl.

Step 2

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Let the mixture cool down. This might take some time, so be patient. Once it's cool, add vanilla extract and a little bit of white rum. Stir it all together.

Step 3

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Cover the bowl with plastic wrap and put it in the fridge. It needs to stay in there for at least 4 hours.