Celebrate the holidays year-round with this Coconut Milk Nog Ice Cream!

February 7th, 2012 1:43 pm by mad mags

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You guys, I did it! I figured out how to turn So Delicious’ Coconut Milk Nog into a rich, creamy, honest-to-goodness ice cream!

My first attempt, you might recall, resulted in a sorbet-like concoction. Assuming that the nog was thick enough as is, I just dumped a chilled quart of the stuff into my ice cream machine and let it do its thing. Apparently there’s a higher concentration of water in the nog than I realized, because the finished product, when completely frozen, is rather hard and full of ice crystals. Delicious, but difficult to eat and not especially ice creamy. (Seriously, you have to let that block defrost on the countertop for a good half hour before you can shave a spoonful off of it!)

So this next time around I tried a different approach. Not only did I add some arrowroot “slurry” to thicken the batter up (a standard procedure in soy milk-based ice cream recipes), but I simmered the rest of the nog on the stove top for a bit, so that some of the excess water evaporated. And it worked! Once it was chilled, the batter had the consistency of pudding (that’s good!), and the frozen dessert is rich, thick, and creamy – much more like ice cream than Italian ice!

If you’re anything like me, you stocked up on nog while it was in season and now have a fridge full of drinks set to expire. (I have three more quarts, all dated February 8!) Ice cream to the rescue! Freeze that deliciousness and enjoy it all year long. Errr, not that it’ll last long enough for you to celebrate Christmas in July. Probably you’ll polish it off well before spring – it’s Coconut Milk Nog Ice Cream, yo! But still, one can dream.


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Seen here with a chocolate, raspberry ganache-filled heart from Rescue Chocolate!

Coconut Milk Nog Ice Cream

(Makes about 2/3 of a quart.)


1 quart So Delicious Coconut Milk Nog, divided
2 tablespoons arrowroot powder


1. Pour 1/4 cup of the nog into a small mug or bowl. Add the arrowroot powder and whisk briskly with a fork. Set aside.

2. Pour the remaining nog into a medium-sized sauce pan. Bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 45 minutes, stirring or whisking the liquid every few minutes so as to prevent burning. When done, increase the heat and bring the liquid to a boil. Remove from the heat and immediate add the arrowroot slurry. (You may need to whisk the slurry again before doing so, in case the powder has settled to the bottom of the mug.) This will cause the batter to thicken noticeably.

3. Cover the container and chill the batter in the fridge for three to six hours or more. (I prefer to make the batter the night before, and let it chill in the fridge overnight.) When cold, process according to your ice cream machine’s instructions. Enjoy immediately as soft serve or chill in the freezer for a half hour or more for a firmer ice cream. When kept in an airtight container, you can store homemade ice cream in the freezer for months at a time!


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FYI: This process would probably also work well with other seasonal nondairy drinks, such as Silk’s Pumpkin Spice, Nog, and Chocolate Mint flavors. I usually have good luck making ice cream with Pumpkin Spice and arrowroot powder, but the Nog and Chocolate Spice produce an icier dessert. Simmering them on the stove top first (as outlined above) could help fix this problem, I think.

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3 Responses to “Celebrate the holidays year-round with this Coconut Milk Nog Ice Cream!”

  1. Gail for So Delicious Dairy Free Says:

    Wow, Kelly! That looks amazing! And so simple, too! Wish I’d have thought of stashing away some of our coconut milk nog, so that I could have a scoop right now! Thank you for sharing the recipe! I’m going to keep it handy for when nog season rolls around again this year!

  2. Kelly Garbato Says:

    Thanks, Gail! I almost always buy too much, so there you go :)

  3. Lea S. Says:

    I just went to the store this afternoon; pleasantly surprised by the on-sale (for $1 a quart, no less) So Delicious nog, I stocked up! Then it hit me that tomorrow is my dad’s birthday, and he’s both an eggnog lover and an icecream fanatic. Luckily for me, for the first time in my life I had the KitchenAid icecream bowl all ready to go in my freezer (something about avocado icecream I never got around to making) and a fresh stock of coconut nog.

    I came upon this recipe pretty fast on the google search for icecream using this stuff, and had to give it a shot. Halfway through the reduction process I decided some of the spice was simmering away, tossed in a little Truvia, nutmeg and clove, and called it good. I wasn’t planning on making anything until after I’d left the store, so I had to use flour as my thickening agent (4 tablespoons whole wheat flour). It’s in the freezer now, but the soft-serve I couldn’t help but try was fantastic, if not a little weird for the flour aftertaste!

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