Making nondairy ice cream is tricky. The issue usually has to do with the icy texture you get when you omit real dairy. We found that using full-fat coconut milk, coconut oil, and a little bit of alcohol keeps the base creamy. Instant espresso is a super easy mix-in, but this base would be just as good with anything from fresh fruit to mint.
1. Combine all the ingredients in a pot over medium heat until the sugar and espresso are dissolved and the most of the alcohol has cooked out of the rum, about 5 to 8 minutes.
2. Transfer to a bowl and chill in the fridge.
3. Once the base is cool, transfer into the ice cream maker and churn for 20 to 30 minutes. Eat immediately or transfer to a freezer-safe container and freeze overnight.
Originally featured in 3 Double-Scoop-Worthy Ice Cream Recipes