One of the reasons I love coquito during the holidays, besides being absolutely delicious and decadent, is that it takes way less time than the custard-based eggnog to make. Similarly, coquito ice cream is egg-free and therefore can be no-churn, relying on the sweetened condensed milk for thickening and whipped heavy cream for aeration. Coquito is typically made with white rum, but I’ve made this with dark rum and even spiced rum, so have fun with your liquor cabinet. The ice cream version is slightly less boozy to allow the mixture to freeze properly, but it still packs a nice little kick and I would suggest this be an adults-only dessert. Because this is pretty alcoholic, the texture remains somewhere between hard ice cream and soft serve. The good news: it is scoopable immediately from the freezer. The better news: that means you have to eat it faster so it doesn’t melt.
Makes about 1 ½ quarts
- One 14-ounce can (396 grams) sweetened condensed milk
- One 15-ounce can (425 grams) cream of coconut, such as Coco Lopez
- ¼ cup (59 grams) rum
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ teaspoon cinnamon
- 1 ½ cups (347 grams) cold heavy cream
Make the Ice Cream:
- In a medium sized mixing bowl, whisk together the condensed milk, cream of coconut, rum, vanilla, coconut extract and cinnamon until combined. Set aside.
- In a separate bowl, whisk or use a hand mixer to whip the heavy cream to firm peaks.
- Fold the heavy cream into the milk mixture until combined, pour into a freezer-friendly container and freeze overnight.
- When ready to serve, allow the ice cream to sit out for about 5 minutes to make scooping easier and then serve immediately.